CocoNutty Granola

This is my go to Granola recipe. I make a few variations depending on the season, like at Christmas I might spice it up a bit with more cinnamon and orange zest. Or make it chocolatey by adding raw cacao power, and for autumn the obligatory pumpkin spice mix. You can omit and swap some of the ingredients as you wish.

Approx. 1.5ltr container


350 g oats

150 g mixed nuts, any combination of nuts you like, I use walnuts, almonds and pecans.

Hundred grams coconut chips

50 g desiccated coconut

100 g mixed seeds pumpkin and sunflower

15 g Chia seeds

15 g of flax seed ground

15 g hemp seeds optional

30 g sprouted buckwheat groats optional

130 g of coconut oil melted

100 g maple syrup

1 teaspoon of vanilla extract, bean paste, or seeds from the pod

1 tablespoon of ground cinnamon or mixed spice

30 g black strap molasses optional


  1. Preheat the oven to 180°c.
  2. Place all the ingredients into a large mixing bowl and combine until all the nuts seeds and oats are coated in oil and maple syrup.
  3. Place all the ingredients in a large baking tray or roasting tin on parchment paper. Bake in the oven for approximately 20 minutes checking every five minutes and stirring.
  4. It is very easy for the granola to catch so please be careful and monitor it regularly being sure to keep mixing to get an even golden toasting.
  5. When you get the desired colour remove from the oven and allow to call before storing in an airtight container.

Work with me.

Work with me.

Whether you’re looking for inspiring recipes, food photography, or professional styling, I’m open to hearing about your project. Find about more about working with me, or if you’d like to get in touch I’d love to hear from you.

Mailing list sign-up

Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox.

Thank you for subscribing!