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Almond & Pistachio Granola


100g Oats

50 g Almonds

50g Pistachios

50g Pecans

50g Cashews

Or 100g Almonds and 100 g Pecan

100g pumpkin seeds

2 heaped tbsp of chia seed

2 heaped tbsp of sesame seeds or sunflower seeds ( whichever you prefer)

1tsp cinnamon

1 tbsp desiccated coconut –optional

3 tbsp organic coconut oil melted

3 tbsp Maple syrup


Preheat Oven to 180 C.

Line baking tray with baking paper.

Put nuts in food processor and blitz or put in a bag and bash with rolling pin.

Add to large bowl.

Heat maple syrup, coconut oil and cinnamon to a pot, put on low heat to melt.

Stir well to coat everything and spread out on large baking tray evenly.

Put in hot oven for 20 -25 mins, mixing every 5 minutes to avoid it sticking to baking tray. Granola hardens as it cools so don’t be tempted to overcook it.

Leave it to cool and put in airtight container

Can be stored for 4 weeks – Sprinkle over porridge or use as a base for fruit and yogurt pot.

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