Good food: The Best Granola. Ever.

inked in colour - wheat and dairy free granolaPIN IT

I’ve had a love affair with granola and museli for a long time. I prefer it toasted and packed full of good stuff… but it’s expensive to buy and often has too much of one thing (like dried citrus peel) and not enough of other things (nuts and seeds)… With this nothing new project, I’m trying really hard not to buy anything that I can make myself at home. Nothing that comes in extra plastic. No extra processing. Just good, wholesome food… made at home.

This granola has quickly become a favourite and an every day staple in our home. Bo and I often eat it for breakfast, and more often than not we eat it as a late night snack before bed too. Just mixed with a little homemade yoghurt or kefir and top it with some dried fruit and it’s the perfect belly filler that has plenty of the good stuff in it and that perfect crunch that keeps me going back for more. I make a batch of it every week or so… and every time it’s a little bit different. I call it The Best Granola… because it is. But it’s also the easiest and the simplest. In fact, I should have called it whatever-is-in-my-pantry-granola but it just didn’t have quite the same ring to it.

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The Best Granola. Ever. {Dairy and Wheat free}


4 cups whole oats
1 cup shredded coconut
1 cup of mixed (pre-soaked) nuts – I used almonds and cashews in this mix, but have been known to use all sorts.
2 Tbsp of each kind of seed in your pantry – I use sesame, pepita, chia, sunflower, linseed.
1 Tbsp cinnamon
1/2 cup coconut oil
2 Tbsp raw honey



Preheat oven to 180C

Roughly chop your nuts and add to a bowl along with seeds, cinnamon and oats. Throw the lot into your food processer/blender and blitz for a second or two. Give them a shake and blitz again for a second.

In a saucepan warm honey and oil and stir until hot and mixed well.

Add the wet and they dry mixture together and mix well. Pour mixture into a lined baking tray and pop into the oven for around 15-20 minutes stirring every five minutes or so being careful not to let it burn. Pull the mixture out when it’s toasted light brown. It should smell amazing. Let it cool and then pack into a large glass jar with an airtight lid to keep it nice and fresh.


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Good food is simple really. It’s made from good produce, without a whole lot of extra crap. It’s the sort of stuff you want to feed your kids. It’s the sort of stuff you want to feed yourself. It’s wholesome and hearty and delicious. This granola is all of those things. A little bit sweet, a little bit nutty… it’s easy to make and stores really well. It’s totally versatile. It’s great with yoghurt or keifir or milk for breakfast, topped with fresh or dried fruit… it’s an excellent topping for an apple or peach crumble. It’s great warm on top of icecream or with two ripe mashed bananas mixed through and set into museli bars. And the best part? You can add whatever you like. Don’t like almonds? Don’t use them, try macadamias instead… Not a big fan of sunflower seeds? No problem. Go without. Vegan? No worries, use maple syrup instead… Dairy free? This is all you… Don’t eat oats? Try quinoa flakes instead.

It’s totally customisable, easy, cheap, delicious and pretty delicious any time of day.

Seriously, what more could you ask of a granola?

inked in colour - granolaPIN IT

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  • February 18, 2014 - 8:46 am

    Naomi @ (Not) Just A Mummy - Mmmmmm I love homemade granola so much! I’m like you, always seeming to buy a box with stuff I don’t really like plus the brands I do like are ridiculously pricey. So much easier to DIY. Thanks for the suggestions.. Always looking for new add-ins!ReplyCancel

  • February 18, 2014 - 9:36 am

    Joelle Breault-Hood - Sash, I’ve been roasting Raw Buckwheat to add to my Granola – I think you’ll like it. Very light and adds a nice crunch. Just add it in raw with your mix and bake the same length of time. Yum.ReplyCancel

    • February 18, 2014 - 11:13 am

      Sash - Sounds delicious. I’ll definitely get some next time I’m at my wholefoods place in the city! 🙂ReplyCancel

  • February 18, 2014 - 2:43 pm

    Jen - Sash, quick beginner question. Do I just soak the nuts overnight, drain them and then cook?
    I’m not too sure, but have just popped them in a mason jar to soak overnight now! Can’t wait to make this one xxxReplyCancel

    • February 18, 2014 - 2:58 pm

      Sash - Hey Jen! Yes, that’s all I do. I just soak them over night. I usually try to give them a chance to dry out (in an oven I’ve just cooked in, so warmed and turned off – or just on the bench on a warm dry day)… but it shouldn’t make any difference in this recipe because they do get baked anyway.

      Let me know how yours turns out!!


      • February 18, 2014 - 3:35 pm

        Jen - Thanks lovely girl. I am baking a Frankie Pink Slice tomorrow morning so I’ll dry them out a bit in the oven then. This week is cooking week in our house. It’s crazy what you churn out when the pasar has nice produceReplyCancel

  • February 26, 2014 - 4:41 am

    Cydney (@CydneyHelsdown) - my partner loves my home made granola, it’s a little different to yours, i love putting raisins in and a little extra cinnamon. it’s crazy how expensive granola is in the shops when i make my own for a fraction.ReplyCancel

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