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+ servings


Stephen La Rosa
The dried fruit, nuts and spices in this recipe are all suggestions and you’re more than welcome to mix and match based on your tastes and whatever you’ve got kicking around in your kitchen cupboards. This is a recipe that changes slightly each time I make it. Raisins and sultanas are an inexpensive substitution, dried blueberries are pricier but delicious and have a nice acidity. Chocolate chips are also a fun addition if you’re less concerned about how much sugar is in your granola.
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Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Breakfast
Servings 1.5 kg


  • 600 g Rolled oats
  • 100 g Dessicated coconut
  • 100 g Almond flakes, toasted
  • 75 g Walnut pieces, toasted
  • 75 g Pumpkin seeds
  • 75 g Sunflower seeds
  • 75 g Chia seeds
  • 100 g Dried cherries
  • 100 g Dried Goji berries
  • 180 g Brown sugar
  • 180 g Honey
  • 105 g Olive oil
  • 15 g Salt
  • 5 g Cinnamon
  • 5 g Ginger


  • Combine oats, desiccated coconut, almond flakes, walnut pieces and all your seeds into the biggest mixing bowl you have in the kitchen.
  • Place the brown sugar, salt, honey and olive oil in a small pot and stir gently over medium-low heat until the sugar dissolves and the mixture becomes smooth.
  • Coat the contents of your large bowl in the sugar mixture with a firm spatula or wooden spoon until you inevitably give up and use your hands once the sugar mixture is cool.
  • Spread the coated mixture across 2 lined baking trays and place into an oven set to 150C and bake for 40-50 minutes, stirring the mixture about halfway through for even browning.
  • Remove the baking trays from the oven once nicely browned and sprinkle with your dried fruit and break up any large clumps. (Or leave large clumps stuck together if you like oat cluster cereal)
  • Once this comes to room temperature, store in a large airtight container or ziplock bag. This will keep really well for a few months but I haven’t met anybody who hasn’t finished it within a few weeks.
  • Serve with milk, yoghurt or ice-cream, depending on what kind of day you’re having.


You can use the same mixture of sugar, honey, olive oil, salt and spices to season roasted nuts and seeds before putting them into the oven and cooking in a similar way for tasty salty-sweet snacks. Personal favourite spice combinations for these are paprika, cumin, coriander, sumac and chili with a touch more salt than recommended in this recipe.
Toast your nuts separately before mixing them in with the rest of your ingredients. You can do so easily by roasting them at 160C for 10 minutes or so until they take on a dark blonde/light brown shade. They will continue to brown lightly with the rest of the ingredients but would not reach their fullest roasty-toasty potential without this extra step.