Granola – With Variations

Granola - With Variations

This granola is literally the granola of my dreams, a go to recipe for making any version, just substitute any spice, add dried fruit, swap nuts or seeds.
Print Recipe
Keywordamaranth seeds, granola, pumpkin seeds, shelled hemp seed
Servings6 Servings


  • 1/2 Cup Slivered Almonds
  • 1/2 Cup Pecans chopped (or use a combination of sunflower seeds, pumpkin seeds and pecans)
  • 1/2 Cup Shelled Hemp Seeds
  • 1/2 Cup Large Coconut Flakes unsweetened
  • 1/2 Cup Small Coconut Flakes unsweetened (you can use grated coconut or desiccated)
  • 1/4 Cup Cashew Butter or almond butter
  • 1/8 Cup Brown Rice Syrup
  • 1/8 Cup Maple Syrup or Raw Honey
  • 1/2 Teaspoon Vanilla Paste
  • 2 Tablespoons Amaranth Seeds
  • 2 Tablespoons Golden Flax Seeds
  • 2 Tablespoons White Sesame Seeds or White Chia Seeds
  • 1 Teaspoon Cinnamon Powder
  • 1/2 Teaspoon Maldon Sea Salt Flakes
  • 1/3 Cup Chopped Dates


  • Preheat the oven to 160˚C.
  • Line a baking tray with waxed baking paper
  • Mix all ingredients together in a medium size mixing bowl.
  • Spread the granola out on the baking tray.
  • Bake for 15-20 minutes until golden.
  • Move the granola around halfway through baking to brown evenly
  • Serve with coconut yogurt, date syrup or molasses for vegan options or honey for a non-vegan option.


Once the Granola has baked and still warm, you can add some variations :
Fig and Pumpkin Spice version:
Add 1/2 Teaspoon Cardamom Powder over the mix and fold in 1 cup of chopped dried figs.
Chocolate Chip version:
Add 1/2 Cup 71-85 % chocolate chunks.


I’m crazy passionate about health and sustainability  – what you put into and onto your body – and how the products are packaged. How good the products and the packaging are for you and for the earth.