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The best goddamn homemade granola ever

March 20, 2016

Here’s my favourite recipe for homemade granola. I make a big batch that lasts me for 2 weeks at a time stored in the fridge. This recipe is so jam packed full of healthy foods like nuts and seeds, wheat germ & dried fruit that you will get a mouthful of goodness in every bite! It’s also higher in protein than most popular mueslis (each serving contains 16g of protein). If you have this for breakfast with a protein shake on the side you will have gotten between 35-45 grams of protein in one meal.

And although it’s quite high in calories (around 480 cal per serving) and carbs (around 50 grams per serving), it’s especially good to have for breakfast on a heavy training day when you need the energy boost. I always feel better after having a bowl. I usually have it with either almond milk or coconut milk (Inside Out is my favourite brand, as it’s all natural & tastes beautiful).


2-1/2 cups old-fashioned rolled oats

1/2 cup sliced unsalted almonds

1/2 cup coarsely chopped unsalted pecans

1/2 cup coarsely chopped unsalted walnuts

1/2 cup unsalted sunflower seeds

2 tablespoons sesame seeds

1/2 cup toasted wheat germ

1 cup shredded sweetened coconut

1/2 teaspoon cinnamon

1/8 teaspoon salt

1/2 cup coconut oil

1/2 cup plus 2 tablespoons honey (or real maple syrup)

1 cup dried fruits (I used sultanas, chopped dates, chopped apricots)


Preheat the oven to 180 degrees C. Line a 13 x 18-inch rimmed baking sheet with heavy duty aluminum foil.

Combine the oats, almonds, pecans, walnuts, sunflower seeds, sesame seeds, wheat germ, coconut, cinnamon and salt in a large bowl and mix well.

In a small bowl, whisk together the honey and oil until combined. Pour over the dry ingredients and mix well. Spread the granola mixture evenly onto the prepared baking sheet and bake for 25-30 minutes, stirring and re-spreading a few times with a spatula, until the entire mixture is medium golden brown. Watch carefully towards the end; it burns quickly and will brown first in the corners and on the bottom.

Transfer the granola to another baking sheet or heatproof surface to stop the cooking process (simply lift the granola off the baking sheet using the aluminum foil overhang). Toss the granola with a spatula and mix in the dried fruits. Spread and press into an even layer, then let cool to room temperature. Break the granola into clusters and store in an airtight container (I like it best cold so I keep it in the fridge).

Nutritional Information:

Servings: 10/Serving size:
1 cup

(Per Serving)







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