Delicious crisp and toasty breakfast granola, free from oats. This Gluten-free, Dairy-free and Paleo recipe is made with nuts, seeds, coconut oil and honey.
This quick and easy recipe can be made in bulk ahead of time, and makes a great addition to breakfasts. A couple of tablespoons makes a lovely crunchy topping for porridge, or it can be eaten like a traditional cereal with almond milk, or coconut yoghurt, or a fruit compote. You can adapt the mix as you like, adding or omitting nuts according to what you have in your cupboard. I find the ratio of 1 part seeds to 3 parts nuts gives the best flavour and texture. You could make a chocolatey version by adding cacao nibs or chocolate chips once the mixture has cooled from the oven, or add some dried fruit like raisins, goji berries and chopped apricots.
Tips & Tricks
- Roast the coconut chips separately – these cook at a much faster rate than nuts and seeds
- Crush the nuts separately – walnuts and pecans require much less force than hazelnuts and almonds, and would be pulversied to dust if crushed together
- Do not over-crowd the tray – if the nuts and seeds are arranged in more than one layer, the bottom layer will not brown and crisp
- Leave to cool before sealing in a jar – this allows the excess moisture to evaporate, which increases the storage time
1 part seeds (80g):
- 40g pumpkin seeds
- 40g sunflower seeds
3 parts nuts (240g):
- 60g hazelnuts
- 60g almonds
- 60g walnuts
- 60g pecans
- 30g coconut chips
- 60g coconut oil, melted
- 40g runny honey
- 1/8 teaspoon fine sea salt
- Preheat the oven to 180°C/360°F.
- If using, scatter the coconut chips in a single layer on a large, metal roasting tray. Transfer to the preheated oven and roast for 2-3 minutes, until just starting to colour. Watch carefully, as they can quickly burn! Once lightly golden, remove from the oven and spread over a plate to cool.
- Bash the hazelnuts until they break apart into small pieces – you can use a pestle and mortar to do this, or seal in a bag and bash with a rolling pin. Tip into the roasting tray. Repeat with the almonds, then the walnuts, then the pecans.
- Add the seeds to the roasting tray. Combine the coconut oil, honey and salt in a small bowl, and stir until fully blended. Scrape over the nut and seed mix, then toss until evenly coated. Arrange in a single layer, giving the pieces room to roast and brown. Use two trays if necessary.
- Transfer to the oven. Roast for 10-15 minutes, until toasted and lightly browned. Stir halfway through, and turn the tray for even colouring.
- Leave to cool, spread out on the tray. Once cooled, mix in the coconut chips and transfer to an airtight container. Store at room temperature for up to 4 weeks. Serve as a porridge topping, or like a traditional cereal with almond milk.