Healthy granola


·  3 cups mixed almonds, hazelnuts, macadamia and brazil nuts

·  2/3 cup dried fruit (any that you like: plums, dried cherries, cranberries, apricots, figs or dates, etc)

·  1/2 cup pumpkin seeds

·  2/3 cup desiccated coconut, unsweetened

·  1/2 cup coconut flakes

·  2 tbsp maple syrup

·  2-3 tbsp honey (or maple syrup)

·  1 tbsp vanilla extract

·  Zest of 1 orange (optional)

·  Dollop of coconut oil or ghee

·  1-2 tbsp chia seeds

·  You will need a food processor or some other way (put in freezer bag and whack with rolling pin) to break the nuts into smaller crumbs




Preheat oven to 165 °C (330 °F).

Add two and half cups of whole nuts and dried fruit to a food processor. Process the mixture into medium size crumbs. Some of it will turn into finer flour-like consistency but that’s good (a variety of shapes and sizes). Transfer to a large bowl.

Add the rest of the ingredients, excluding chia seeds. Add the rest of the nuts whole. Mix well and use a wooden spoon to break down the clumps, which will form when mixing the coconut oil and honey with the dry ingredients. It’s fine if some of them stick together.

Line a large baking tray with baking paper and grease with some coconut oil or ghee. Spoon the mix onto the tray and flatten with a spatula.

Bake in three stages. First bake for about 12 minutes and then stir the mix as the top would have browned by now. Then bake for 8-10 minutes and stir again. Finally bake for another 4-5 minutes.

Remove and let it cool completely. The mixture should have turned crispy and dark golden brown.

Finally add chia seeds. The granola will keep for up o 2 weeks in an airtight container.

CONTACT ME for more information

Roël McMahon

07903 361 224


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Roël McMahon primal living health coach - Coaching and expert help for exercise, diet, weight loss, stress, health, wellbeing.
Real food blog for fitness advice and healthy nutritional recipes including LCHF,
gluten free, no grain, low carb.