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I make lots of versions of Granola, most of the time I just chuck in whatever I have on hand, the base is always oats, various nuts and seeds, some spices, or just cinnamon, a sweetener of either maple, date or rice syrup and an oil, mostly coconut. I sometimes add some citrus zest after making. I rarely add dried fruit as I prefer to use fresh, but feel free to add some chopped dried fruit after baking. This version is the one I make in winter or the build up to Christmas, warm with spice and always dark with date syrup.

  • Serves:2ltr jar
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300g Rolled Oats
60g roughly chopped walnuts
60g roughly chopped almonds
60g roughly chopped pecans
60g pumpkin seeds
40g sunflower seeds
80g hemp hearts
20g milled flax seed
1 heaped tbsp. cinnamon
2 tsp ground ginger
1 tsp ground cloves
2 tsp ground allspice

¼ cup coconut oil
¼ cup plus 2 tbsp. date syrup (or maple/rice syrup)
1 tbsp. vanilla bean paste
1 tbsp. vanilla extract


Pre heat the oven to 160°C

Line a very large baking tray with baking parchment.

Combine the dry in a large bowl, set aside.

Place the wet in a small pan and gentle heat till combine.

Add the wet to the dry and combine ensuring it’s all coated.

Empty into the baking tray and spread out evenly.

Place in the oven for about 30 minutes and checking every 5-10minutes to give it a little stir. It will catch quickly so keep a close eye.

Once it’s all toasty and golden remove from the oven, allow to cool and store in an air tight container, it will keep well for a good month or so.

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About me

A lifelong foodie, in recent years I have fallen in love with creating fresh vegan recipes. It makes me so happy to feed my friends and family healthy plant-based meals and I am delighted that I now have the chance to share some of my favourite recipes, tips and little hacks with you. Do let me know if you are inspired to try any of them out!

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