This is great as a breakfast granola but also as a topping for your crumbles, added to coconut yoghurt or just a tasty snack.

It is easy to make and there is nothing stopping you from doubling or tripling the recipe to make up a large batch as it keeps well in a sealed, airtight container.

By nutritionist Sarah Flower

Makes approx 15 servings

Nutritional information Per Serving

Calories: 375 kcals
Fat: 32g
Carbohydrates: 9.5g
Protein: 9.4g


  • 300g of mixed nuts (brazil, hazelnuts, almonds, macadamia, walnuts)
  • 100g pecan nuts
  • 60g flaked almonds
  • 100g coconut flakes
  • 75g sunflower seeds
  • 75g pumpkin seeds
  • 50g flaxseeds
  • 40g coconut oil, melted
  • tsp cinnamon
  • ½ tsp mixed spice
  • ½ tsp all spice
  • 2 tbsp xylitol or erythritol blend (or to taste)
  • 80g oats
  • 75g dried apple slices, halved


  1. Preheat oven to 150ºc/Gas Mark 2.
  2. Place the nuts in a freezer bag and bash with a rolling pin until they are in smaller bite-size pieces. I prefer doing this as it takes out my frustrations but also a processor tends to over process them and if you are not careful you can end up with nutty dust!
  3. Place the crushed nuts into a bowl and add all the nuts, oats and seeds.
  4. Melt the coconut oil in a jug, once melted, add the cinnamon and sweetener and combine well.
  5. Pour over the nut/seed mix and stir well until the oil coats all the nuts.
  6. Pour the nuts mixture onto a large baking tray – you may need 2 trays depending on the size of your tray. Spread until it covers the tray.
  7. Pop into the oven and bake for 5 minutes before turning the nuts and baking again for another 5 minutes.
  8. Remove from the oven and cool. Stir in the oats and dried apple slices before storing in an airtight container.