Homemade granola

28 February, 2017
Serves 12-15

Shop-bought muesli and granola can be laden with multiple types of sugars and cheap vegetable oils, which can contribute to inflammation in the body. Making your own granola is an ideal way to benefit from the natural goodness of oats, nuts and seeds, without the nasty added extras. It also allows you to mix it up with your favourite ingredients!

Homemade granola


  • 400 Grams
    Rolled oats
  • 125 Grams
    Sliced almonds
  • 65 Grams
    Pecans, roughly chopped
  • 65 Grams
    Raw, unsalted cashew nuts, chopped
  • 2 Tablespoons
    Sesame seeds
  • 2 Tablespoons
    Pumpkin seeds
  • 1 Teaspoon
    Lemon zest, chopped
  • 60 Millilitres
    Coconut oil
  • 2 Tablespoons
  • 1 Tablespoon
    Maple syrup
  • 150 Grams
    Dried apricots, chopped
  • 100 Grams
    Dried cranberries
  • 75 Grams
    Dried blueberries


  1. Heat the oven to 170C. To save time chopping and have a finer granola, you can whizz the nuts and seeds briefly in a food processor. Place the oats, almonds, pecans, cashew nuts, sesame seeds, pumpkin seeds and lemon zest in a large mixing bowl.

  2. In a small saucepan, warm the coconut oil, honey and maple syrup over a low heat.

  3. Pour the oil mixture over the oat mixture and combine thoroughly. Then tip the mixture into a baking tray, spread it out evenly and bake, stirring every 5 minutes for 20 minutes, or until golden.

  4. Allow the mixture to cool completely, then stir through the dried fruit. Store in an airtight container.


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