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Breakfast granola

breakfast granola

My favourite breakfast (after pancakes) has to be granola. You can mix this with yoghurt, pour it on top of your smoothie bowl, have it with a side of sauteed cinnamon apples or just in a bowl of warm almond milk. There’s something about mixing a dry granola on any food to do with breakfast. Even though there are gluten free options in the stores already, I find them to be bland and never have enough of the ingredients I love in them. That’s whats great about learning to make everything from scratch. You can add more or less of an ingredient to ensure it’s exactly how you like it.



I don’t use raw nuts for this recipe so it only requires half the cooking time of a regular granola. If the mixture burns, the nuts will taste bitter. To avoid this – be sure to stir the mixture a few times during the process. I tend to chop my pecans and walnuts in half to avoid them burning.



The granola can be refrigerated in a mason jar for up to one week but it tends not to last that long because it’s quite addictive! You can also share your granola in a jar as a cost effective gift – just be sure not to share with anyone that has allergies to nuts. Instead, omit the nuts and create your granola with oats, coconut, and dried fruits. What’s your favourite granola combination? If you do get a chance to give this a go, don’t forget to tag a photo with #live_minimal or @live_minimal on Instagram so I can see how your granola turns out!

Are you a lover of oats? Be sure to try out my banana oat muffin recipe and date crumble recipe.

Breakfast Granola
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Easy breakfast granola you can make in 30 minutes. Mix it with yoghurt, pour it on top of your smoothie bowl, have it with a side of sauteed cinnamon apples or just in a bowl of warm almond milk.

Course: Breakfast
Cuisine: Gluten Free, Soy Free, Vegan
Servings: 6 servings
Author: Live Minimal
  • 1/2 cup walnuts
  • 1/2 cup pecans
  • 1/2 cup almonds
  • 1/2 cup pumpkin seeds
  • 1/2 cup dried cranberries
  • 1/2 cup dried raisins
  • 1 cup organic coconut chips
  • 2 cups GF rolled oats
  • 3 Tbsp coconut oil
  • 3 Tbsp maple syrup
  • 3 tsp ground cinnamon
  1. Preheat oven to 320 fahrenheit/160 celcius.

  2. Combine nuts in a processor and pulse until slightly chopped. Alternatively, you can roughly chop them by hand.

  3. Place nut mix into a bowl, add pumpkin seeds and oats.

  4. In a small saucepan on low heat, combine maple syrup, coconut oil and cinnamon. Stir until a sticky texture is achieved.

  5. Pour syrup mixture into the bowl of dry ingredients and mix until well combined.

  6. Line a baking tray with parchment paper and pour out the granola, making sure it is evenly spread to avoid burning.

  7. Place in oven for ten minutes.

  8. Remove from oven and turn the mixture. At this point add the coconut chips before placing back into the oven for another 10 minutes.

  9. Remove from the oven and allow the mixture to cool down for ten minutes before stirring in the cranberries and raisins.

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