Breakfast Granola



  • 150 g almonds
  • 150 g cashews
  • 300 g oats 
  • 100 g flax 
  • 100 g buckwheat
  • 50 g amaranth
  • 100 g hazelnuts
  • 100 g coconut, shaved
  • 150 ml honey
  • 50 ml maple syrup
  • 100 ml coconut oil
  • 1 tsp salt 


  1. Pre-heat oven to 250F. Line a base baking sheet with baking paper.
  2. Place oats, hazelnuts, almonds, buckwheat, cashews, flax seeds, chia seeds, amaranth & coconut in a large bowl.
  3. Add coconut oil, salt, honey & maple syrup, small heavy-bottomed saucepan. Heat on low until everything is melted. Mix well. Remove from heat.
  4. Add oil mixture to the dry oat mix. Mix well.
  5. Spread granola mix on prepared tray evenly. Press down with a wooden spoon. Bake in preheated oven for approximately 35 minutes until fragrant and starting to turn golden. Remove from oven and allow to cool completely.
  6. When completely cool, granola can be broken up into rough clumps and bottled in glass jars with sealed lids.
  7. Granola will keep good in a cool corner in a glass jar with airtight lid for up to 2 weeks.
  8. To serve, scoop a generous dollop of yoghurt onto a plate. Top with a cup of granola. Drizzle with honey or maple syrup and enjoy.

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