+ the healthy chef recipes +

Healthy Chef Granola

There is nothing more delicious and rewarding than making your own crunchy granola. I often make up a few batches over a weekend to enjoy with fresh berries and lush natural yoghurt or over my Acai smoothie bowl. What I love about this recipe is that it is really easy to make plus it has no added oils in the cooking process like many store bought versions.
A slow gentle heat is needed in order to gently toast the nuts and develop the flavour and it’s also important to remember to spread the mixture out very thinly onto your baking tray so you gently evaporate the moisture and intensify the amazing flavours of orange and vanilla bean. I encourage you to be creative and enjoy the whole process of cooking your masterpiece.

What’s great about it:

This beauty is power packed with protein from the nuts and seeds which will help keep you energised and fill you up for the rest of the morning. I’ve also given you a choice to use either rolled oats or buckwheat  in this recipe  – so perfect for gluten free or paleo eating plans if you use buckwheat. Buckwheat is actually a seed, not a grain. It has an earthy flavour and is gluten free and high in protein and essential minerals.


+ ingredients & methods +

ingredients (Makes 1 large jar)

200 g (2 cups / 7 oz ) rolled  oats or raw buckwheat if gluten free
200 g (7 oz) raw almonds
100 g (3 1/2 oz) pumpkin seeds
1 teaspoon ground cinnamon
zest from 1 orange
1 teaspoon vanilla bean paste
50 g (2 generous tablespoons) raw honey or pure maple syrup
70 g (2 1/2 oz)  dried cranberries or raisins / muscatels
70 g (2 1/2 oz) organic dried apricots, sliced


  1. Preheat the oven to 120°C (250°F).
  2. Combine oats or buckwheat if using + the  almonds, pumpkin seed, cinnamon + orange zest.
  3. Warm the honey and vanilla until a pouring consistency is achieved (about 15 seconds)
  4. Pour into the dry ingredients and mix through well until honey coats the oats and nuts.
  5. Line 2 large baking trays with baking paper.
  6. Divide the granola onto the trays and spread the mix out very thinly and evenly over one layer. (don’t be tempted to pile the granola very thick as it will not toast evenly and get soggy underneath)
  7. Toast the muesli for about 1 hour or until the grains and nuts get a lovely golden colour. Make sure not to overcook and burn them, best to check the muesli during the toasting time and give it a light mix.
  8. Cool on the trays until crunch and then add dried fruits.
  9. Store in a sealed container and enjoy.
+ notes & inspiration +
  • Serve simply with icy cold milk of your choice (rice, almond, dairy, soy)
  • Serve with natural organic yoghurt and fresh Summer strawberries.
  • Sprinkle over fresh or poached fruit for a delicious crumble
  • Enjoy as a snack straight out of the pack.

I like to vary the dried fruits, depending on what I have in the fridge or the flavours I want to develop – another flavour combination I love is hazelnut, almond and pear…scented lightly with vanilla bean + cinnamon.

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