Protein boosted nut and seed granola

Fri 21 Apr 2017
Protein boosted nut and seed granola

By Nicola Galloway 

Many of us start the day with cereal, but more times than not they are heavy in carbohydrates and lacking in protein. Our bodies need protein combined with complex carbohydrates, such as rolled oats, to provide sustained energy throughout the morning. I treat this granola more like a sprinkle for over yoghurt and fruit rather than for munching on by the bowlful. 

Dry ingredients

3 cups rolled oats 
2 cups coconut chips or shredded coconut 
1 cup nuts (almonds, hazelnuts, walnuts or Brazil nuts), roughly chopped 
1 cup sunflower seeds 
1 cup pumpkin seeds 
3 tbsp ground flaxseeds or whole chia seeds 
1 tsp ground cinnamon 
½ tsp ground ginger 


¾ cup pear purée or mashed banana 
75g butter or coconut oil 
3 tbsp honey or ¼ cup maple syrup 
3 tbsp nut & seed butter or tahini 
Generous pinch of salt 

NOTE: Ingredient quantities can be increased to make a larger batch of granola, but increase the cooking time by 10–20 minutes. 

Continued below 

 Natava Superfoods Black Chia Seeds  Natava Superfoods Organic Coconut Oil Comvita Rewarewa Honey 


Preheat oven to 140°C. 
Combine the dry ingredients and spices in a large mixing bowl. 

In a small saucepan, combine the caramel ingredients. Heat gently while whisking to combine into a smooth, caramel-like sauce (this is finger-licking goodness – you have been warned!). Once the caramel reaches a simmer, remove from the heat. Pour the caramel over the dry ingredients and mix well – the granola will feel quite wet at this stage. 

Thinly spread the granola on two large baking trays. Place the trays in the oven, stacked on the middle and bottom shelves (or both on the middle shelf if they fit) and bake for 50 to 60 minutes. 

Every 10 to 15 minutes, use a large spatula to bring the granola at the edges (that will cook faster) into the middle and then spread it out evenly again. Switch the trays over several times during cooking. Once the granola is golden and mostly dry, remove it from the oven and cool on the trays – it will crisp up more as it cools.

Once completely cold, store the granola in a large, airtight jar or container in the pantry, and consume within one month. 

Serve granola with milk and natural yoghurt (dairy or coconut), plus a selection of fresh fruit, or preserved fruit in winter. 

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