Go Back

Nutty Seed Granola with Cranberries and Coconut

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 30 minutes
Serves: 10 cups
Scan to visit recipe
QR Code
Ingredients
  • 300 g rolled oats
  • 100 g pecan nuts
  • 100 g hazelnuts
  • 80 g pumpkin seeds
  • 80 g sunflower seeds
  • 80 g sesame seeds, or linseeds or chia
  • 80 g water
  • 50 g good-quality olive oil, or coconut oil
  • 3-4 tbsp honey
  • ½ tsp sea salt
  • 100 g puffed amaranth, or puffed quinoa or puffed rice
  • 100 g dried cranberries
  • 100 g unsweetened shredded coconut
Instructions
  1. Preheat the oven
    Heat to 150-160°C (300-325°F). Line one or two large baking sheets with parchment paper.
  2. Warm the wet ingredients
    In a microwave-safe bowl or small saucepan, combine the olive oil (or coconut oil), honey, and water. Microwave for 1-2 minutes (or heat gently on the stove) until the honey dissolves and the mixture is pourable. Stir well. (This step makes it easier to coat everything evenly.)
  3. Mix the dry ingredients
    In a large bowl, combine the rolled oats, pecans, hazelnuts, pumpkin seeds, sunflower seeds, sesame/linseeds/chia, puffed amaranth (or alternative) and salt. Pour the warm honey-oil mixture over the top and stir thoroughly until everything is lightly coated.
  4. Bake
    Spread the mixture in a thin, even layer across your prepared baking sheets. Bake for 30-45 minutes, stirring gently every 10-15 minutes for even toasting. Watch closely in the last 10 minutes to prevent burning; it's ready when golden brown and fragrant.
  5. Cool and add mix-ins
    Remove from the oven and let cool completely on the baking sheet. Once cooled and crisp, stir in the dried cranberries and shredded coconut.
  6. Store
    Transfer to an airtight jar or container. It keeps well at room temperature for up to a month.