Crunchy nut & seed granola

1 - 2 hours

20 approx.

Overview

If you happen to be passing along the breakfast cereal aisle in any supermarket, you’re bound to have noticed the growing range of granola options.

You can also cut the sugar content right down while increasing levels of healthy fats.

This recipe is one I’ve adapted over time and it’s the most popular one in my household. Because I don’t particularly like dried fruit, I've added extra crunchy nuts and seeds which also helps to reduce the sugar content.

However, you can mix up the ingredients to your own taste preferences and wherever possible opt for organic ingredients. You can also use gluten free oats if you’re coeliac or gluten-free.

It needs to be baked at a low temperature for a longer time to help reduce oxidation of healthy fats in the nuts and seeds and also to prevent the top layer from burning! For cup size, use whatever cup you have to hand but use the same cup size for all the ingredients.

Serve as a topping for yogurt or with a splash of nut milk. Add to stewed fruit or just eat on its own as a delicious and very moreish snack.

Ingredients

  • 4 cups organic jumbo oats 

  • 1 cup pumpkin seeds

  • 1 cup sunflower seeds

  • Half a cup chia seeds

  • 1 cup chopped almonds

  • 1 cup chopped pecans & walnuts

  • Half a cup flaxseeds/linseeds

  • Half a cup desiccated coconut

  • Half a cup coconut flakes

  • Half a cup almond flakes

  • Half a cup maple syrup / brown rice syrup

  • Half a cup cold pressed coconut oil

  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat the oven to gas mark 3, 325 degrees F or 163 degrees C

  2. Empty all the dry ingredients (except coconut flakes and almond flakes) into a large mixing bowl.

  3. Melt the coconut oil with the maple syrup or brown rice syrup.

  4. Empty the liquid ingredients into the dry mix and stir thoroughly until everything is well coated.

  5. Evenly spread the granola ingredients into a large baking tray and place in the oven.

  6. Bake for 15 minutes then take out the oven and mix up granola so the cooked granola isn’t on top. Repeat this every 10 minutes to prevent burning.

  7. After 45 minutes, add the coconut flakes and almond flakes and stir every 5 minutes until coconut flakes and almonds flakes are slightly golden in colour.

  8. Take the tray out of the oven and leave to cool for at least 2 hours.

  9. Once completely cool, transfer granola to glass jars and tightly seal. This should last for 2 weeks.

Ingredients

  • 4 cups organic jumbo oats 

  • 1 cup pumpkin seeds

  • 1 cup sunflower seeds

  • Half a cup chia seeds

  • 1 cup chopped almonds

  • 1 cup chopped pecans & walnuts

  • Half a cup flaxseeds/linseeds

  • Half a cup desiccated coconut

  • Half a cup coconut flakes

  • Half a cup almond flakes

  • Half a cup maple syrup / brown rice syrup

  • Half a cup cold pressed coconut oil

  • 1 tablespoon ground cinnamon

Nutrition notes

This granola is high in fibre providing complex carbohydrates and slow releasing energy to help keep you satiated. It’s a good source of protein, B vitamins, manganese, vitamin E, magnesium, selenium, and zinc as well as omega 3. Oats contain beta glucan, a soluble fibre which can help lower cholesterol and reduce the risk of cardiovascular disease. Flaxseeds are beneficial for bowel health and cardiovascular health.
Vegan, vegetarian, gluten free (if using gluten free oats).