Photo 20-9-18, 3 26 21 pm (1).jpg

I love adding crunchy granola to my smoothie bowls mmHmmmm.
Since trying to make a conscious effort with my waste consumption, I decided to just create my own granola using bulk items. Below is my simple recipe you can adjust it to your needs & personal preference. ENJOY xxx


  • 1 ½ cup raw nuts and/or seeds (I used 1 cup almond and ½ cup pepitas and 1 cup buckinis)

  • 4 cups rolled oats (I used certified organic gluten free oats, you can soak if you want as well, but just make sure it’s dry before baking)

  • 1 teaspoon cinnamon

  • 1 teaspoon coconut sugar

  • 1 teaspoon cacao

  • ½ cup melted coconut oil

  • ½ cup maple syrup or honey (I used honey)

  • 1 teaspoon vanilla extract

  • ⅔ cup dried fruit, chopped if large (I used cranberries)

  • optional add in chocolate chips, cacao nibs or coconut flakes.


  1. Preheat oven to 180 degrees and line a large, rimmed baking tray with parchment paper. Then In a large mixing bowl, combine the oats, nuts and/or seeds, cinnamon, coconut sugar and cacao . Stir to blend it all.

  2. Melt coconut oil and pour with maple syrup and/or honey and vanilla extract. Mix well, until every oat and nut is lightly coated. Then pour the granola onto your tray and press down with a large spoon so it’s even. Bake until golden, I did mine for about about 20 to 30 minutes.. I also stirred halfway. you could also add coconut flakes halfway to make it toastie.

  3. Let the granola cool completely, as it will harden & become crunchy once oil cools down. Then you can breaking it off into pieces and then I add my dried fruit or choc chips. Place in glass jar & store the granola at room temperature for 2-3 weeks.