Homemade granola


Source: The Happy Kitchen Cookbook


  • 100g Brazil nuts
  • 100g pecans
  • 200g porridge oats
  • 100g almond flakes
  • 100g sunflower seeds
  • 100g pumpkin seeds
  • 70g coconut flakes or sugar-free desiccated coconut
  • 100g hard dates
  • 100ml water
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla essence
  • 3-4 tablespoons liquid coconut oil
  • 3-4 tablespoons of maple syrup (honey works too)
  • 50g goji berries


Preheat the oven to 180ºC. Roughly chop the pecans and Brazil nuts by hand into 1/2 cm chunks. You can chop them in a food processor but they will break up into a powder quickly, so be careful. Put the oats, all the nuts, seeds and coconut flakes in a large bowl. Chop the dates into quarters and put them in a small pan with around 100ml of water. Gently simmer on the hob for 2-5 minutes or until they soften. Take them off the heat, and then add the coconut oil, maple syrup, cinnamon and vanilla essence. It should form a lovely, sticky, gooey mixture with pieces of soft dates still visible. Combine the two mixtures and stir, evenly distributing the brown syrup throughout. It should be relatively soft but not wet. Add more coconut oil if it feels too dry. Spread the mixture over two large baking trays and bake in the oven for 20 minutes, stirring twice during cooking to make sure the top doesn’t burn. It should be crunchy and golden, but not too dark. Take the trays out of the oven and leave the granola to cool. Scatter the goji berries on top so that they soften slightly. Once the granola is cool, store it in an airtight container in the fridge. It will keep for up to 2 months.

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