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My Favourite Homemade Granola

Brenda Janschek
Prep Time 5 mins
Total Time 25 mins


  • 2 cups gluten-free whole rolled oats
  • 3 cups coconut flakes/chips
  • 1.5 cup mixed nuts chopped - I love a mix of brazil nuts, hazelnuts, cashews
  • 1/2 cup mixed seeds - I love pepitas sunflower seeds, sesame seeds and chia seeds
  • 1/2 cup sulphur free chopped apricots or you can use dates
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla powder or extract
  • 1 teaspoon ground ginger
  • 3/4 cup coconut oil melted
  • 1/4 cup brown rice syrup maple syrup or raw honey- or add sweetness to taste


  • Preheat oven to 160 C
  • Line two baking sheets with baking paper
  • Mix all dry ingredients in a large bowl
  • Add coconut oil and sweetener and stir well
  • Spread the mixture over the two baking trays
  • Place in oven for 15 minutes until edges start to golden, then stir around and pop back in oven for another 5-10mins or until golden brown. Stir a couple of extra times during cooking if necessary.
  • Keep in Mason jar in cupboard or fridge for up to 2 weeks.