The perfect grain-free granola recipe

Once the colder months are over, I instantly shift my breakfast menu! Suddenly, I want to leave the hot porridge or hardboiled eggs, and instead eat cold, crunchy, and usually fruity breakfasts. Enter delicious homemade granola! This granola is perfect year-round, but we make a super big batch during spring and summer months. I really prefer this to any boxed cereals, which are supposedly filled with sugar and ordinarily so very bad for you. Have you seen this article?

But back to this yummy homemade granola, which the whole family will enjoy helping to make — and eat! This is my recipe I’ve shared with many friends over the years. It is grain free, and it is packed with goodness — lots of healthy fats, essential oils, and protein to start the day off right. So healthy. And so very moorish! (it is hard not to eat more and more!)
Great Granola:
I make triple or double of the recipe below… because this stuff disappears in no time in our house! But your nuts in bulk, to save money and have wasted packaging. You don’t have to be exact with measuring, and can modify it with more or less of any of the ingredients; it really is forgiving. We have made it so many times that I don’t even measure it, and it always comes out yummy.
Prep time: 10 mins
Cook time: 20 mins

-1 cup of each type of nuts: raw almonds, walnuts, and cashews
-1/4 cup of each of the following: pecans, pumpkin seeds, and sunflower seeds
-1 cup unsweetened coconut flakes (any size is fine, I often do a mixture of big and small ones)
-1/4 cup coconut oil
-1/2 cup raw honey
-1/4 teaspoon cinnamon
-1 teaspoon of vanilla extract or 1/4 teaspoon of vanilla paste
-1 cup raisins (or your favorite dried fruit), dried cranberries, dates, etc are lovely too… we love a combo of the above
-1 teaspoon of sea salt (add at the end)

Food processor or blender
Medium sized mixing bowl
Stirring spoon
Parchment paper
Baking sheet or shallow sided tray


  1. Preheat oven to 180 C.
  2. Place all the almonds in the food processor first — they are hardest ones to break up. Then pour them into the separate bowl. Then pour the other nuts into the food processor and pulse a few times to break into smaller chunks.
  3. Warm up in the saucepan the coconut oil, raw honey and vanilla extract together just until they melt. Add the cinnamon, seeds, nuts and coconut flakes and stir to coat. Mix all the ingredients together. (except the salt and raisins / dried fruit)
  4. Spread the granola mixture onto the baking tray lined with parchment paper so it is even and about 3/4 of an inch thick. (You may need to do several batches to toast the granola). Cook for about 20-25 minutes or until lightly browned, stirring once or twice. Basically the bottom layer will be white and the top will toast but you don’t want it to burn! Keep an eye on it, it will toast up quickly.
  5. Remove from heat, add the raisins, cranberries, or other dried fruit, and sprinkle with sea salt, pressing the mixture together to form a flat surface.
  6. Allow to cool for about 20 minutes or until hardened, and then break into chunks if there are any.
  7. Store in a glass air tight container and it should last about 2 weeks — if it isn’t eaten in 2 days that is! 🙂
  8. Serve with yoghurt and fruit, milk, or anything else that you fancy. Or just eat as a trail mix by itself.

Enjoy! And share with friends. We have given this as hostess gifts, teacher’s presents, and used as adult stocking stuffers, and it is always super well received.

Lara x

ps — Why not top off the granola with some rhubarb compote. And here is another yummy and fruity breakfast I would love to try!


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