Granola, or Muesli, as mum would correct me. Guys, I think I have a serious addiction. It is getting to the point where I would happily eat granola for breakfast lunch and dinner. With or without yogurt and blueberries, sometimes by the handful out of the jar, once (ok, more than once) from a plastic cup – and kind of more like funnelled it into my mouth like you do with the last few mouthfuls of crumb in the bottom of a packet of chips, whilst running out the door.

I just don’t know why it took me 30ish years to stop buying the store bought stuff and make some of my own. Not only is this granola DELICIOUS and guilt free (if like me, you are trying to minimize the sugar in your life), it also makes the whole house smell ahhh-mazing.

This recipe tends to make enough to keep us going all week.


Granola Ingredients:

  • 2 cups coconut
  • 1 cup rolled oats
  • 1 cup sunflower seeds
  • 1 cup pumpkin seeds
  • 1 cup roughly chopped macadamias
  • 1 cup roughly chopped pecans
  • 1/3 cup rice malt syrup (Maple Syrup or honey also work)
  • 1/3 cup tahini
  • 1/3 cup coconut oil
  • 2 heaped tablespoons of cinnamon
  • Splash of vanilla essence
  • A pinch (a generous pinch ) of salt – this is key

Granola Method:

img_7815Mix all the dry stuff together. Mix all the wet stuff together. Rub the dry stuff into the wet stuff till you have a delicious crumble.

I split the mixture onto two trays at this point, and bake (on baking paper) on 170c-ish  for 10 mins, then toss and bake for another 10.

We eat it with natural greek yoghurt, and blueberries, or figs if I’m feeling fancy.

You’re Welcome.