Coconut and Cinnamon Granola

To make a lower sugar alternative, just omit the xylitol and dried fruit. If you don’t have xylitol and wish to sweeten the granola, use a tbsp of maple syrup or honey.  These two have a much higher glycaemic load than xylitol though and can spike your blood sugar.

Coconut and Cinnamon Granola

Course Breakfast


  • 8 tbsp oats
  • 4 tbsp quinoa flakes or add 4 extra tbsps oats
  • 2 tbsp pumpkin seeds
  • 2 tbsp sunflower seeds
  • 1 tbsp chia seeds
  • 50 g pecana or walnuts
  • 1 tbsp desiccated coconut
  • 3 tbsp coconut oil
  • 0.5 tbsp cinnamon
  • 0.5 tbsp xylitol optional
  • 1 tbsp ground flaxseed
  • 2 tbsp dried fruit optional


  1. Heat the over to 180C
  2. Add the oats, quinoa flakes (if using), pumpkin seeds, sunflower seeds, chia seeds, nuts, desiccated coconut, cinammon and xylitol into a bowl and mix together
  3. Heat the coconut oil gently until it is liquid - stir into the mixture
  4. Spread the mixture onto a baking tray quite thinly and pop into the oven for 18 minutes - stir well after 6 and 12 minutes
  5. Remove from the oven and leave to cool. Once cool, stir in the ground flaxseed and dried fruit if using - I used 1 tbsp of goji berries and 1 tbsp of dried cranberries.
  6. Enjoy with fresh fruit and yoghurt!

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