Coco-Nutty Granola


This crunchy granola never fails to impress. It is refined sugar-free, full of healthy fats and rich in beta-glucan, naturally helping to lower cholesterol re-absorption.

 Makes a big batch!


  • 4 cups rolled oats
  • 120 grams raw macadamias
  • 150 grams raw almonds
  • 120 grams pistachios
  • 3 tablespoons chia seeds
  • 1 tablespoon ground cinnamon
  • 2 tablespoons organic coconut oil
  • 1 cup coconut flakes
  • ½ cup pumpkin seeds (optional)
  • Pinch Himalayan rock salt


  1. Place the nuts in a food processor and blend until roughly chopped.
  2. Transfer the nuts to a large mixing bowl.
  3. Add the oats, chia seeds, cinnamon, coconut flakes, pumpkin seeds and salt and stir until well combined.
  4. Melt the coconut oil and stir through the dry mixture until well combined.
  5. Spread the muesli evenly onto a baking paper lined baking tray.
  6. Bake at 180 degrees for approximately 40 minutes. Stir every 15 minutes to ensure the muesli is evenly browned.
  7. Serve with natural Greek yoghurt and fresh berries.
  8. Store in an air tight container.

Quick Swaps for dietary requirements:

  • For FODMAP friendly, omit the pistachios and replace with any other nuts except for cashews.
  • For Dairy-Free, serve with coconut yoghurt (for e.g. Coyo).
  • For Gluten Free, use gluten-free oats or quinoa flakes.