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Nutritious Breakfast Granola

This delicious healthy granola recipe is naturally sweetened with honey (or maple). It’s made with traditional oats, coconut oil and what ever nuts you enjoy. You can make it your way! Try my recipe and let me know what you think- I think it is amazingly delicious, great for breakfast or even as a snack you can carry during the day.

This recipe contains oats which are high in fibre beta glucans which helps to naturally reduce cholesterol. They also contain trace minerals and phenolic compounds shown to lowers the risk for heart disease.

It contains nuts and seeds which contain your healthy fats and protein. Walnuts and chia seeds, are rich in Omega-3s which help to reduce inflammation.

The Healthy coconut oil helps make this granola crisp and irresistible. You can use olive oil instead, but my fav is coconut in this recipe.


  • 3 cups traditional rolled oats

  • ½ cup unsweetened coconut flake

  • 2 cups raw almonds (slivered almonds do best here)

  • 1 cup raw pecans

  • 1 cup raw walnuts

  • 1 Tbsp flaxseed meal

  • 2 tsp ground cinnamon

  • 2 Tbsp coconut sugar

  • ¼ tsp of sea salt

  • 3 Tbsp coconut or olive oil

  • ½ cup raw honey (or maple syrup)

  • ¼ cup unsalted sunflower seeds

  • ¼ cup unsalted pumpkin seeds

  • ¼ cup chia seeds


  • Preheat oven to 165C.

  • In a large mixing bowl, combine all dry ingredients except seeds.

  • In a small saucepan over low heat, warm the coconut oil and maple syrup and pour over the dry ingredients and mix well.

  • Spread the mixture evenly onto a large baking sheet (may require two depending on size) and bake for 20 minutes. Then remove from oven, add seeds, and stir.

  • Increase heat to 175C and return to oven for another 5-10 minutes, or until deep golden brown.

  • The coconut oil will help this granola crisp up nicely, but be sure to watch it carefully as it browns quickly.

  • Once the granola is visibly browned and done cooking (about 25 minutes), take out from the oven and let cool completely.

  • Store in a container with an air-tight seal, and it keeps for a few weeks.


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