Gluten free granola

Blueberry basil coconut smoothie

This recipe is one of our staples. It’s great as a snack, but we love it sprinkled on top of a smoothie bowl, a chia seed pudding, some berries, or just some coconut cream and we have this for breakfast or lunch (and even some dinners!).

Packed with healthy fats from all the nuts and seeds, there’s also some extra omega-3 fats from the added chia seeds and flaxseeds.

You can also get as creative as you like here, choose the nuts or seeds that you like, or add in extra things like gojiberries or a sprinkle of cacao to make a chocolate variation.

Enjoy creating!

Note: To make this a nut-free recipe that’s great for school, simply use another cup of seeds instead of nuts.


  • 1 cup assorted nuts (e.g. almonds, cashews, macadamias, hazelnuts, pistachios, walnuts)

  • 1 cup assorted seeds (e.g. sunflower seeds, pepitas)

  • 1 cup flaked/shredded/desiccated coconut

  • 1/2 cup buckinis (activated buckwheat)

  • 2 tablespoons chia seeds

  • 2 tablespoons flaxseeds (linseeds)

  • 4 tablespoons coconut oil

  • 3 tablespoons honey or maple syrup

  • ½ teaspoon cinnamon (optional)


  1. Preheat oven to 150 degrees Celsius and line a baking tray with baking paper.  

  2. Place all the ingredients into a large bowl and stir until combined.

  3. Place the mixture onto the baking tray and cook in the oven for about 15 minutes or until golden brown. To get large crunchy bits allow the granola to cool in the baking tray.  

  4. Serve on its own as a snack, or with coconut cream (keep in fridge overnight for a thicker consistency) and berries.