Requires nuts & seeds to be soaked overnight. This will keep for 3 weeks in an airtight container in the fridge. This sugar-free granola makes a wonderful breakfast served on top of creamy coconut yogurt, or with cold coconut or nut milk. Add a handful of fresh berries and extra toppings of your choice (bee pollen, hemp seeds, chia seeds, goji berries, raisins etc.)
Makes around 10 servings
- Food processor
- Foil lined baking tray
- 200g nuts of your choice – soaked overnight and then rinsed well
- 200g mixed seeds – soaked overnight and then rinsed well
- 150g fresh blueberries/1 punnet fresh blueberries
- 5cm piece fresh root ginger, peeled and grated
- 1 tbsp. coconut oil
- 1 tsp. ground cinnamon
- 1 vanilla pod, cut in half down the length
- 100g dried blueberries
- 100g dried coconut flakes
- Preheat the oven to 150 degrees.
- Place the nuts in the food processor and pulse until chopped into smaller pieces. Place the chopped nuts and seeds into a large mixing bowl.
- In a small pan place the blueberries, fresh ginger, coconut oil, cinnamon and the seeds scraped from the vanilla pod. Heat very gently, stirring, until the blueberries break down. Place the mixture into the food processor and blitz until smooth.
- Stir the blueberry mixture thoroughly into the nuts and seeds until everything is well coated.
- Line a large baking tray with tin foil. Spread the granola mixture out evenly until you have a layer only about 1cm thick.
- Bake in the oven for 30-40 minutes or until the granola is very dry but not burnt. I set a timer and check after every 10 minutes to ensure the granola does not burn. Turn after 20 minutes to ensure the granola cooks evenly. Sometimes I turn the oven off after 30 minutes and leave the granola with the oven door ajar to dry it out at a lower heat.
- Allow to cool and then mix in the dried blueberries and dried coconut flakes. Store in an airtight container.
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I’m a nutritional therapist, author, blogger, teacher and mum. I studied at Oxford University from 1999-2003 and have an MSc in Molecular and Cellular Biochemistry. During my degree I became fascinated in the workings of the human body at a cellular level – how what we eat effects the genes and proteins in our body, how the immune system works and how cancer develops. I’m interested in the science of nutrition. I apply my scientific training when I read information about nutrition and I never believe something I read unless I can see evidence to back it up.
I’ve always had a passion for nutrition science, I’ve been writing about nutrition and health for several years and I qualified as a Nutritional Therapist in 2017. I’m also a Holistic Health & Lifestyle Coach and Mindfulness Teacher.
I currently live near Tunbridge Wells with my husband, 3 beautiful children and a gorgeous whippet called Millie! When I’m not working I love foraging, reading, Pilates, cooking, making herbal medicine and going for long walks with my family and my dog.
At the core of my work is a simple question: how can we live better, healthier & happier lives? I hope you’ll join me on a quest to discover the answers.
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