Healthy breakfast. Berry crumble with fresh blueberries, raspberries, strawberries, almond, walnuts, pecans, yogurt, and mint in ceramic plates over white wooden surface, top view

Maple & Cinnamon Granola

Maple & Cinnamon Granola

This granola is super easy to make and much tastier and healthier that shop-bought granola, which is often high in refined sugar. It can be kept in an airtight container and stored for a couple of weeks. I like to serve it with berries, almond milk and coconut yoghurt.

Makes 6-8 servings


  • 250g oats
  • 50g almonds
  • 50g pecan nuts
  • 2 tsp cinnamon
  • 3 tbsp maple syrup
  • 2 tbsp coconut oil
  • 100g raisins
  • 100g pumpkin seeds
  • 50g chia seeds
  • Pinch of pink himalayan salt



  1. Melt the coconut oil over a low heat until it’s liquid and mix with the maple syrup and cinnamon, whisking if necessary to ensure it is uniformly mixed.
  2. Mix all the dry ingredients, apart from the raisins together in a bowl
  3. Add the oil and maple syrup mixture to the oat mixture and mix thoroughly
  4. Spread the granola mixture over a baking tray lined with baking paper and bake at 180°C for 30-35 minutes, or until golden, tossing halfway through cooking time
  5. Allow to cool, add the raisins and mix thoroughly



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