Gorgeous Granola with Coconut Shavings and Mixed Nuts

I like to make a big batch of granola every Saturday morning to ensure that I have breakfast to last the rest of the week. What I like about this recipe is that you can easily change it up. If you don’t like the taste of a particular nut or dried fruit, you don’t have to add them!

What to do with leftover granola

You can use up leftover granola in a number of ways:

  • blitz most of it first and use to make flapjacks
  • use it as one of the layers in a breakfast pot with fruit and yoghurt and a drizzle of honey
  • if it’s gone soft and stale, spread over a baking tray and roast in a hot oven at 210C for four minutes.
  • did you know you can freeze granola to stop it going stale?

Recipe for granola

Serves 20


  • 40g coconut oil
  • 100g honey
  • a pinch flaked salt
  • 200g jumbo rolled oats (not porridge oats, too powdery)
  • 200g spelt flakes or wheat flakes (or substitute with rolled oats)
  • 200g nuts such as cashew/ pecan/ almond/ hazelnut/ brazil/ macadamia
  • 50g pumpkin seeds
  • 50g coconut shavings

To add at the end:

  • 120g combined weight of dried fruit such as cranberries/ sultanas/ raisins/ roughly chopped dates or dried apricots 


  1. Heat the oven to 150C and line a baking tray with greaseproof paper. Put the oil, honey and salt together in a small pan and heat gently until the oil has melted and they’re all combined. Take off the heat and allow to cool slightly.
  2. Mix the dry ingredients, apart from the dried fruits, in a large bowl. Stir in the honey and oil mixture until well distributed.
  3. Spread out on the baking sheet and bake for about 25-35 minutes until golden, stirring occasionally so it cooks evenly, and more regularly if you’d prefer a looser texture. Be very careful to not let the mixture ‘catch’, as the nuts can burn quite easily which will make them bitter and unpleasant.
  4. Leave to cool and crisp up on the tray, then stir in the fruit. Store in an airtight container.
Homemade granola
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