This delicious healthy granola recipe is sweetened with rice malt syrup. It’s made with oats, coconut oil and my favourite nuts. It’s partly from a few recipes I found online but not sure from where (or I would credit) and partly from the I Quit Sugar Almond and Cinnamon Granola from Woolworths, which I love but am avoiding buying because of the plastic packaging. Also it’s the only reason why I  would go into the big stores now.

This gives me ~14 servings, but may very depending on your portion size.
>5 mins to prepare
20-25 mins in oven. Keep an eye on the last few minutes so not to burn.


  • 4 cups steel cut rolled oats (not quick oats)
  • Mixed 1 cup nuts (I used roasted almonds and roasted cashews but raw would be fine and any nut you like)
  • Mixed ½ cup pepita seeds & sunflower seeds
  • 1 tsp ground cinnamon
  • 80-100g soft coconut oil
  • 1/4 Cup rice malt syrup
  • 1 tsp vanilla extract
  • Coconut flakes (I used about two handfuls)
  • Puffed rice (or puffed corn or puffed amaranth. I just poured this in, it would have been around 1-1½ cups)


  1. Preheat oven to 180 degrees Celsius
  2. Use a baking tray (I used a roasting dish, anything goes)
  3. In a large mixing bowl, combine oats, nuts, seeds and cinnamon. Stir to blend.
  4. Add the oil, rice malt syrup and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your pan and use a large spoon to spread it in an even layer. Bake until golden, about 20 to 25 minutes, stirring halfway. The granola will further crisp up as it cools.
  5. Let the granola cool completely, undisturbed, before breaking it into pieces and stirring in the puffed rice and coconut flakes.

Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.


I eat with just full fat milk. My son and husband prefer it with full fat milk, full fat yogurt and a dusting of cinnamon.

Perth locals looking for plastic free: I buy the most of these items from bulk foods. The milk, yogurt and rice malt syrup are in glass jars, which I reuse. 


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