Orange Granola
Prep time
Cook time
Total time
  • ½ cup (75g) of almonds
  • ⅔ cup (60g) of pecans
  • ½ cup (70g) of cashews
  • 1⅔ cup (160g) of (gluten-free) oats
  • ½ cup (60g) of pumpkin seeds
  • ¼ cup (30g) of sunflower seeds
  • ¼ cup (35g) of flax seeds
  • ⅓ cup (30g) of coconut flakes
  • 2 tablespoons of coconut oil
  • 3 tablespoons of maple syrup
  • 2 teaspoons of cinnamon
  • 1 organic orange or mandarine
  1. Preheat the oven to 160°C (320 °F).
  2. Start by putting the nuts into a food processor and crush for 2-3 pulses until they are broken into pieces. They should not be completely crushed, you still want to be able to identify them as nut pieces. Place the crushed nuts into a large bowl. Add all the dry ingredients except cinnamon, and stir well until the ingredients are combined.
  3. Next, melt the coconut oil in a small sauce pan. Add the maple syrup and cinnamon, and stir well until everything is dissolved.
  4. Now pour the sweet coconut cinnamon mix over the dry ingredients and mix well until everything is slightly sticky.
  5. Pour the granola on a baking sheet which you have aligned with parchment paper, and bake for about 20 minutes. After 10 minutes or so, take the pan out and stir well so the outer edges do not get burned. Repeat this every 5 minutes for the rest of the time.
  6. Just before the granola is ready, take the tray out of the oven and sprinkle the orange zest over the granola using a citrus zester.
  7. Bake the granola for another 2 - 3 minutes until it crunchy but not burned. Let the granola cool for at least 20 minutes before eating it.
  8. Serve with non-dairy milk, greek or non-dairy yogurt, and top with fruits. Stored in an air-tight container it should taste amazing for up to 6 weeks.
Recipe by Heavenlynn Healthy at