This recipe is very inspired by a well known paleo granola I adore and was buying copious amounts *ahem farmer joe ahem*. I knew I would be able to get my act together and make my own version, and here we are!

I’ve added a notes section at the bottom for guidance on substitutions, serving suggestions, and ways to share this granola with little ones.

Ingredients:

• 1 cup sunflower seeds
• 1 cup pumpkin seeds
• 1/2 cup of almonds, roughly chopped
• 1/2 cup of pecans, roughly chopped
• 1 cup shredded coconut
• 2 tablespoons flaxseeds
• 2 tablespoons chia seeds
• 4 tablespoons sesame seeds
• 1/2 teaspoon fine salt
• 1/2 teaspoon vanilla powder
• 1/2 cup honey
• 4 tablespoons coconut oil
  
  

Recipe:

1. Preheat your oven to 150 degrees, and line one large baking tray with baking paper or a silicon mat
   
   
2. Mix dry ingredients together in a large bowl
   
   
3. Mix wet ingredients (honey and coconut oil) together in a smaller bowl. I like to heat these up on the stovetop on low heat
   
   
4. Pour the wet ingredients into the dry and mix everything together well
   
   
5. Spread out evenly on a tray - it’s perfectly fine if the granola is touching - this helps to form crunchy clusters. Bake for 30 minutes, tossing half way through
   
   
6. Now this is the most important step! Once you take it out of the oven, let it cool completely to room temperature. This is how you form the clusters you can see in the photo above, as the ingredients bind together whilst cooling down. Once completely cool, break up the pieces and store in a container

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Notes:

• I blitz the nuts in my blender to make them quite fine so I can share this granola with my toddler. She looooves this granola. If I wasn’t, I personally would keep them larger for texture and crunch
• Any nuts should work well here. I’ve made this with cashews and Brazil nuts and both were delicious
• I haven’t tried with any other sweetener but I predict this would work well with rice malt syrup too, noting it will turn out less sweet
• I suggest storing your granola in the fridge to retain freshness. It does keep outside the fridge as well for a few weeks
• This is delicious served over yoghurt, smoothie bowls, or as a snack with milk!
• This recipe also lives over on my instagram if you prefer viewing and saving recipes there.

Author

Jaclyn Cave
BHSc (Nat), BComm (Soc)
Masters Womens Health Med (UNSW)