Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A crunchy, grain-free granola to keep in the cupboard.
Equipment: Large baking tray; mixing bowl
Measures and names
Ingredients
- 150 g flaked almonds (sliced almonds)
- 100 g pecans or walnuts, roughly chopped
- 100 g mixed seeds (pumpkin, sunflower, chia)
- 50 g desiccated or flaked coconut
- 60 g coconut oil or butter, melted
- 1 tsp cinnamon
- ½ tsp vanilla extract
- Pinch of salt
Optional extras
- 1 tbsp granulated sweetener (erythritol)
Method
- Heat the oven to 150°C (fan 130°C) and line a large baking tray.
- Mix the nuts, seeds and coconut in a bowl. Stir through the melted coconut oil, sweetener, cinnamon, vanilla and salt until evenly coated.
- Spread thinly on the tray and bake for 18–22 minutes, stirring halfway, until golden. Watch closely near the end so it doesn’t catch.
- Cool completely (it crisps as it cools), then store in an airtight jar for up to two weeks.
Swaps and tips
Serve a small handful over full-fat Greek yoghurt with a few berries, or with unsweetened almond or coconut milk. The sweetener is optional — the coconut and cinnamon add plenty of flavour.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 8 g | 3 g | 4 g | 32 g | 345 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
