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Nutty granola

This granola is a great breakfast choice. Some people only eat granola in the summer, but we recommend eating it all year round. Baking this much will certainly last a long time, so you’ll save a few extra minutes of precious sleep in the morning rush to work.


  • 400 g oats;
  • 120 g almonds;
  • 120 g cashews;
  • 120 g hazelnuts;
  • 70 g pumpkin seeds;
  • 50 g coconut chips;
  • 2 tablespoons agave or maple syrup;
  • 2 tablespoons coconut oil;
  • 1 teaspoon vanilla extract
  • 1 tablespoon cinnamon.


  • Preheat the oven to 180oC.
  • Place all the nuts in a food processor fitted with an S-blade and pulse until the nuts are crushed, but not completely turned into crumbs.
  • Melt the coconut oil and agave syrup in a small saucepan over low heat. Add the vanilla extract and stir.
  • In a baking tray with baking paper, mix all the dry ingredients, pour the oil mixture on top and stir to distribute the oil evenly.
  • Bake for 20–30 minutes. Stir again in the middle of baking.
  • Remove from the oven and allow to cool completely.
  • Place the granola in an airtight container or jar.
  • Enjoy with different freshly squeezed SUN365 fruit smoothies. Add different fruits and berries, nuts and seeds.