My housemate’s parents came to Liverpool recently to celebrate his birthday and brought with them a batch of the most amazing homemade granola for the house to share. We are big granola fans and as most of us eat it for breakfast, we were all so happy to welcome the newest addition to the family. A sugar free cereal to have with milk, or used as a topper on natural yoghurt, this crunchy granola is going to be the ultimate healthy start to any students day.

Coco-Nutty Granola Recipe: Makes 5 cups


3 cups unsweetened coconut flakes, 2 cups mixed nuts, such as almonds, cashews, pecans, walnuts, and pumpkin seeds (preferably sprouted) – roughly chopped, 2 cups of raisins, 2 tablespoons chia seeds, 1 teaspoon ground cinnamon (optional) and 5 to 7 tablespoons coconut oil or butter – melted.


Preheat oven to 200 degrees Celsius/Gas 7 (high oven) and line a baking tray with baking paper. Combine all ingredients in a bowl, then spread evenly on prepared tray. Bake for 15 minutes until golden, mixing halfway through. The darker it is, the crunchier it will be. Remove from oven and allow to cool.

Nutrition score per serving (1/4 cup): 214 calories, 20g fat (11g saturated), 7g carbs, 4g protein, 4g fibre

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