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The Granola that will Rock your Socks Off

Breakfast is my favourite meal of the day. And I love to start the day with a delicious and nutritious granola.

This isn’t just any granola. It’s the Granola of Gods. Gluten and dairy free, paleo, vegan and seriously, seriously tasty.

It’s super simple and takes just 10 minutes to prepare plus 20-25 cooking time. Once it’s out of the oven, it will keep for up to two weeks in the pantry or even longer in the freezer.

Pour a little milk of your choice over it or add a spoon of greek yoghurt and you’re off to the races.

In summary: Coco-Nutty Granola = Breakfast of champions.

And before you think I'm about to give you a full page blog before I get into the recipe, think again!


3 tablespoons coconut oil, melted.

3 cups coconut flakes.

2 cups unsalted mixed nuts, roughly chopped. (We like to switch up Almonds, Hazelnuts and Macadamia)

2 tablespoons chia seeds.

1 teaspoon ground cinnamon (optional).

3 tablespoons rice malt syrup (optional). (We prefer to use 2 tablespoons of maple syrup instead)

To Serve

Add 1/2 cup full-fat natural or Greek yoghurt, or milk of your choice.


1. Preheat oven to 120ºC/250°F/Gas Mark ½ and line a baking tray with baking paper.

2. Combine all ingredients, then spread evenly on the tray.

3. Bake for about 20-25 minutes until golden, turning halfway through the cooking time. The darker it is, the crunchier it will be.

4. Remove from the oven and allow to cool.

5. Store it in an airtight container in the pantry for up to 2 weeks (or in the freezer for even longer!).


For this recipe 3/4 cup = 1 serve

You may replace the coconut oil with butter if you prefer.


Add 1/2 cup of rolled oats for a more filling result

As mentioned above – we prefer to use organic maple syrup over malt syrup. You can also use honey if you’re not too fussed about the sugar content.

We also like to add 2 heaped tablespoons of ground flaxseeds to maximise on fibre!

Also, if like me, you’re into activating nuts, this is a great way to incorporate them into a recipe. Activating nuts (in short – soaking and drying them) neutralises the anti-nutrients that occur naturally in plant foods, allowing your body to soak in more of the pro-nutrients found in them.


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