Toasted Granola

0 review(s)
Make the granola in advance and keep it in an air-tight container for a quick, healthy & delicious breakfast.
  • PREP TIME: 30 minutes
  • COOK TIME: 1 hour
  • SERVINGS: 8 persons
Toasted Granola


  • 1 cup slivered almonds
  • 1/2 cup walnut pieces
  • 1 1/2 cup uncooked rolled oats (do not use quick cooking oats)
  • ½ cup hazelnut flour (essentially, this is ground hazelnuts.)
  • ½ cup raisins
  • ½ cup dried cranberries
  • 1/2 cup raw pumpkin seeds (also known as “pepita seeds”)
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup dark chocolate chips
  • 1/4 cup salted sunflower seeds
  • 2 teaspoon ground cinnamon
  • Pinch of nutmeg
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil (melted)
  • 2 teaspoon vanilla extract


  • 1. Pre-heat oven at 135 degrees Celsius.
  • 2. Mix all dry ingredients in a large bowl.
  • 3. Pour coconut oil, vanilla, and maple syrup evenly over the dry ingredients and mix thoroughly.
  • 4. Line a cookie sheet with parchment paper.
  • 5. Spread the mixture evenly onto the cookie sheet. Press down gently so that the mixture clumps.
  • 6. Put in the oven on the middle shelf and cook granola for about 30 minutes until lightly golden.
  • 7. Remove the cookie sheet from the oven and let granola cool for 1 hour minimum.
  • 8. Use a spatula to put granola into jars or a large Ziploc. Store in the fridge for 2-3 weeks or in freezer for 4-5 weeks. (I promise you that you will eat it all before the end of the 1st week)


Granola is usually enjoyed with milk, yoghurt or it can be eaten on its own
Laila Gulzar
Laila Gulzar For more recipes from the author, click here By profession I am a policy analyst but I love cooking as a hobby. After a busy day at work when I cook in the evening for my family, I feel relaxed. Experimenting in the kitchen has become a habit for me.
No review's yet
Inline popup