Granola with seeds, coconut, and nuts
0 minutes
0 minutes
Makes: a large kilner jarful
  • 300 g (4 cups) of porridge oats (use good quality ones, jumbo oats are good)
  • 150 g (1 cup) of sunflower seeds
  • 80 g (1 cup) of desiccated or flaked coconut
  • 120 g (1 cup) roughly chopped mixed nuts (pecans, hazelnuts, walnuts, almonds)
  • 1 /4 teaspoon salt
  • 2 generous tablespoons (3/4) cup honey
  • 1 1/2 tablespoons (1/4 cup) canola oil (I used sunflower, basically you need a flavourless oil)
  • 1 teaspoon of pure vanilla extract
  • Ingredients:

Preheat oven to 160C.Line a large baking sheet or roasting tray with foil and brush it lightly with sunflower or another plain oil. In a large bowl, mix oats, seeds, coconut, nuts, salt. In a heatproof jug or bowl, heat the oil, honey, salt and vanilla extract in a microwave (or on the hob) until bubbling, about 45 seconds. Pour this mixture over dry ingredients and toss to coat. Spread the mixture evenly and roast for anytime from 15 - 45 minutes. I did mine for about 20 minutes, but it could have come out earlier. Every five minutes or so, take out the granola and flip it all with a fish slice or similar. You want to cook it as evenly as possible. And break up any its that chunk up (although not too much, as they are very tasty).


Schedule this meal:

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Hi! I’m Rachel Brady and I am a family food blogger. My blog, Well Worn Whisk, is all about helping mums (and dads) cook delicious meals from scratch for their family - without too much stress, faff or bother. My recipes are really quick (or really slow but quick to prepare), wholesome, diverse and hopefully delicious.

Learn more about Rachel on her blog.