The perfect alternative to shop bought cereals- this granola is a grain-free, super nutritious way to start the day! It uses completely raw ingredients so contains no refined sugars. It’s easy to make and keeps for up to a week in an air tight container. I find its a great way of using up those nuisance amount of nuts in the bottom of the packet – you can easily tweak the amounts or types of nuts used (just total them up to 450g). You can also stir through additional ingredients after baking too- I’ve made it a couple of times and in my most recent creation I stirred trough chopped dates, which added a different texture and natural sweetness. It’s delicious with greek yoghurt and fresh seasonal fruits, sprinkled on top of porridge or as a trail mix- I could snack on it all day!

  • 450g Nuts – 150g Almonds, 100g Brazil Nuts, 100g Cashew Nuts, 100g Hazelnuts
  • 100g Sunflower Seeds
  • 50g Pumpkin Seeds
  • 70g Coconut Flakes
  • 1 Banana
  • 1 tbsp Coconut Oil, melted
  • 2-3 tbsp Cacao Powder
  • Cacao Nibs
  1. Preheat the oven to 180C
  2. Place all nuts in the food processor and pulse for a few seconds- depending on how chunky you want to keep your granola.
  3. Remove the nuts from the food processor and stir in the seeds. Transfer to a baking tray lined with baking paper.
  4. Place the banana, coconut oil and cacao powder in the food processor.
  5. Pour this mixture over the nuts and stir through
  6. Place baking tray in the oven for around 20 mins until the mixture is nicely toasted.
  7. Once the mixture has cooled down, stir through the coconut flakes and cacao nibs.