- 2 cups mixed almonds, hazelnuts, macadamia and brazil nuts
- 1 cup dried plums or dried cherries, cranberries or apricots
- 1/2 cup pepitas (pumpkin seeds, activated if possible)
- 1/2 cup hazelnut or almond meal
- 1 cup desiccated coconut, unsweetened
- 1/2 cup coconut flakes (if you have them)
- 1-2 tbsps chia seeds
- 1/2 cup melted coconut oil
- 5-6 tbsp honey, rice malt syrup, maple syrup or a little less coconut syrup (it’s usually more concentrated)
- 1 tsp vanilla extract
- Optional but very nice: zest of 1 orange
- You will need a food processor or some other way to break the nuts into smaller crumbs
- Preheat oven to 165C (330F).
- Add whole nuts and dried fruit to a food processor. Process the mixture into medium size crumbs, some of it will turn into finer flour/meal like consistency but that’s what we want – a variety of shapes and sizes.
- Mix processed nuts and all other ingredients in a large mixing bowl. Use a wooden spoon or a spatula to break down the clumps, which will form when coconut oil and honey come into contact with dry ingredients. It’s ok if some of them remain unbroken.
- Line a deepish roasting tray with baking paper, making sure the sides are covered. Spoon the mix into a tray and flatten with a spatula.
- Bake for 18-20 minutes in total or until golden brown on top. Make sure to mix through at a 10 minute point to expose more of the granola to the heat.
- Remove and let it cool completely. You can even refrigerate it for 10 minutes, this solidifies coconut oil and honey in it.
- Break into crumbs and pieces using your hands or a spoon. Transfer to an air-tight container. I transfer mine still in the baking paper and keep it, unrefridgerated, in a large plastic container for up to a week.
Preparation time: 10 minutes
Cooking time: 20 minutes
Number of servings: 10-12