• 225 g Coconut chips
  • 75 g each of Cashew Pieces, Whole Almonds and Pecan Halves
  • 60 g each of Brazil Nut Pieces, Pumpkin Seeds and Sunflower Seeds
  • 25 g Chia Seeds
  • 55 g Coconut Oil
  • 85 g Coconut Syrup (or Honey)


  1. I love this granola. It allows for a quick breakfast that is chock full of protein and good fats. It’s really easy to make and is so much nicer than the shop bought equivalents. It also makes a lovely topping for stewed fruits as an alternative to crumble.

    Preheat the oven to 180°c (Gas Mark 4) and line 2-3 baking trays with parchment paper.

    On a low heat, melt the oil and syrup until just bubbling.

    In a large bowl add all the other ingredients and mix together, then pour in the melted oil and syrup mixture and stir well making sure everything is covered.

    Spread across the baking trays so that the mixture is evenly spread and not too deep.

    Cook one tray at a time, towards the top of the oven for 10 approximately minutes and then turn and cook for a further 5-10 minutes until lightly browned on both sides. Keep an eye on it as it can catch quite quickly and burn.

    Allow to cool and then pop in a sealed container. Will keep for quite a few weeks.