Serves :

1 mug pecans

½ mug almonds

½ mug of pumpkin seeds

½ mug of sunflower seeds

½ mug of flaxseeds

2 ½ mugs of oats

3 tbsp of coconut oil

3 tbsp of maple syrup

3 tbsp cinnamon



  1. Heat the oven to 180 degrees.  Pulse the almonds and pecans for a few seconds in a food processor until chopped, add this to a bowl with the oats and seeds and stir.
  2. In a pan heat through the coconut oil, maple syrup and cinnamon until melted and pour this gradually over the dry ingredients (note that you want a slight coating over the oat mix you don’t want the mixture to be sticking together.
  3. Pour the mixture in a large oven dish and bake for 30-40 minutes, you will need to stir the mixture every 10 minutes or so to prevent the top burning and the bottom turning into a cake like texture.
  4. Once the granola is all nice and crunchy you can store in an airtight container for 2 weeks.