Servings: Makes enough for a large kiln jar

So, breakfast cereals… where do I even start? They are often full of sugar and other nasties. So why not have a go at  making your own granola? It is the easiest thing to make and I promise you the whole family will love it!

Make a batch on the weekend for the week – get the kids to make their own version with their choice of nuts, seeds and dried fruit and store it in their own container.

 6 cups gluten free rolled porridge oats
 2 cups nuts of your choice, mixed, roughly chopped
 1 cup raw seeds (we like to use pumpkin seeds and sunflower seeds)
 4 tbsp ground flaxseeds
 2 tbsp good quality maple syrup, or raw honey
 4 tbsp coconut oil
 2 tsp sea salt to taste
 1 tsp cinnamon powder
 1 tsp vanilla extract
 1 cup organic dried fruit chopped (eg dates, cranberries, prunes, unsulphured)
 1 tbsp Coconut flakes (optional)

Preheat your oven to 180°C


Lightly grease a large baking sheet with coconut oil


In a large mixing bowl, pour all the ingredients (except dried fruits) and stir


Mix well for a good 5 minutes until the coconut oil and maple syrup have lightly coat the ingredients. This will create a few crunchy clusters in the process


Pour onto the baking sheet and spread well. Carefully slide tray into the oven for 15-20 mins until golden. Whilst cooking – every 5/10 minutes – give a quick stir to stop any burning


Add the chopped dried fruits and coconut flakes - if using. Leave to cool and store in an airtight glass jar or BPA free container


Will keep for up to 2 weeks in a cool dry cupboard.

Serve with a handful of seasonal berries and your choice of milk, kefir or yoghurt. This is also a great snack for on the go or for athletes.


Prep Time: 10mins Cooking time: 15-20mins

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