Bacon and Cabbage Frittata paint

Making your own granola give you control of the ingredients, specially the sugar content. Store-bought granola is one of those sneaky products with a “healthy” tag, but is often far from it. By making your own you can adjust quantities, omit dried fruits and add healthful spices and oils: cinnamon, turmeric, coconut oil etc. Adjust to suit the season and your mood – even add a scoop of your favourite super food powder for extra punch.

Quantity: 1 x large kiln jar 


  • 50g  raw (not toasted) buckwheat, or quinoa flakes, or millet flakes or jumbo oat flakes (use one or a mixture)
  • 40g unsweetened coconut flakes
  • 220g mixed seeds: pumpkin seeds, sunflower, sesame, linseed
  • 3 lightly rounded teaspoons ground cinnamon
  • 300 grams roughly chopped Brazil nuts or chopped macadamia, or chopped almonds or hazelnuts or pecan nuts or macadamia nuts or a mixture of all
  • 80g (4 tbsp) coconut oil
  • 140g cooked & pureed sweet potato
  • 1 apple or pear, finely grated
  • 2  tsp vanilla extract
  • 10-15 drops stevia
  • Gluten Free

  • Dairy Free
  • Vegetarian

  • Vegan

  • Diabetic Friendly

  • Low GI

  • Paleo

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  1. Mix all dry ingredients in a large bowl. In a separate bowl mix together the coconut oil, sweet potato, apple, vanilla extract and stevia drops. Add this to the dry ingredients and mix together till you have a wettish mixture. You can squeeze part of it into clusters for a crunchier granola.
  2. Transfer to a parchment lined tray and toast in oven at 140 C for 30 – 45 minutes. Stir occasionally. 
  3. Remove from oven and leave too cool. Store in an airtight container in fridge or cool pantry for up to 6 weeks

Maggie's Tips

  • Serve as a crumble topping on full fat yoghurt with fresh or stewed fruits 
  • Serve with full fat yoghurt and homemade balsamic, berry and chia jam
  • Add as a crunchy topping to savoury salads
  • Add to lunchboxes as a healthy snack to nibble on 
  • Check out recipe for chocolate granola clusters (page?)