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Friendly everyday breakfast made from rolled oats, nuts, seeds and dried cranberries
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, Snack
Servings 1 kg


  • 400 g rolled oats choose gf option if you'd like gluten-free
  • 200 g mixed nuts I use almonds, hazelnuts, cashews and peanuts, 50 g of each
  • 200 g mixed seeds I use chia, pumpkin, sunflower and flax seeds, 50 g of each
  • 100 g coconut oil
  • 100 g honey
  • 100 g dried cranberries
  • 15 g cinnamon
  • 1/2 tsp salt


  • Cut the nuts into half (or leave whole if you like bigger pieces).
  • Mix with the rolled oats, seeds, cinnamon and salt.
  • Pour in the melted coconut oil and honey and mix with the rested of the ingredients until thoroughly incorporated.
  • Pour the granola onto your prepared pan (covered with baking paper) and use a spoon to spread it in an even layer.
  • Bake for minutes (180°C), stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer).
  • Take out of the oven, add the cranberries and let cool completely.
  • Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
  • Store the granola in an airtight container at room temperature for up to 4 weeks, or in a sealed freezer bag in the freezer for up to 3 months (in this case let it warm to room temperature for 5 to 10 minutes before serving).