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Toasted Almond Granola

Serving suggestion: Toasted Almond Granola with Coconut Yoghurt and Pomegranate

This is by far the best granola recipe that I have come up with and it was just a "throw stuff in and see what happens" kinda jam. Which, to be honest with you, is the premise of pretty much all my recipes. That aside- it was really really good and a super easy recipe.

Right, lets get to it...

You will need:


-1 large pan

-1 baking tray

-1 mixing spoon/spatula

-1 chopping board

-parchment paper


2 cups of jumbo oats

3/4 cup of almonds

1/2 cup of sunflower seeds

1 tbsp of sesame seeds

2 tbsp of coconut oil

2 tbsp of sweetner e.g coconut syrup / maple syrup/ agave

1/2 tsp of salt

1 tsp of cinnamon


Preheat oven to 180c or equivalent

-Start by roughly chopping up the almonds and placing to once side

-Then melt the coconut oil on low heat in the pan

-Next, spoon in the sweetener and mix into the oil

-Then add in the oats, seeds, salt, cinnamon and chopped almonds mix well until


-Now line the baking tray with parchment paper (you can reuse this so don't throw it away) and spread the mixture onto the tray

-Press down on the mix with the back of the spoon to make sure it is tightly compact

-Finally bake in the oven for around 20-25 minutes *check at 20 minutes to see how it's getting on- you want it looking golden but not too dark/burnt- it will continue to harden and go crunchy outside of the oven*

-Remove from the oven, allow to cool and then break up the pieces

-It should crumble nicely- it is now ready to enjoy!

-Store in an airtight jar for up to 2 weeks (approx.)

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