Homemade Granola with Nuts, Seeds, Coconut Flakes & Chocolate


After 6 months of being in Australia I finally found dairy-free yogurt that I like! Back home I would eat Alpro soy & coconut yogurt with homemade granola almost all mornings at work (apart from the one morning where I’d go for an Irish fry-up), but it just does not exist out here. I tried coconut yogurt but it just wasn’t my thing, and the only other options I found were almond yogurt – and I’m intolerant to almonds as well. I had looked online a few times but couldn’t really find anything, but then the other day I gave it another go and found that there was a Woolworths nearby that sold a couple of dairy-free yoghurts.

We jumped in the car to go have a look and I ended up coming home with 3 different ones:

  • Nakula  Plant Based Probiotic Natural Yoghurt
  • Wise Bunny Cashew Yoghurt Natural
  • Activia Probiotics Dairy Free Oat Yoghurt

The next morning I got up, made my own homemade granola with nuts, seeds, coconut flakes & chocolate and opened up the first two tubs of yoghurt. I just couldn’t believe it: FINALLY a delicious dairy-free yoghurt that had no overpowering flavours, that wasn’t too heavy and that simply tasted delicious. I haven’t actually tried the Activia one yet but I’ll update this blogpost once I have to let you know if it tasted good too.

Now, moving on to what this recipe is actually about: homemade granola! I used to buy granola until I realised how easy it was to make yourself, and it also allowed me to cut out some of the less healthy ingredients and only use what I like: oats, honey, grape seed oil, nuts, seeds & dark chocolate. I could have sworn I had shared this recipe already but as I couldn’t find it on my blog I can only assume I didn’t post it cause I didn’t like how my food photos turned out – story of my life.

This recipe is really easy to make, you can’t mess it up at all – but there are two things to keep in mind. The only thing to keep in mind is that when you take the granola out of the oven it might not be clumping together a lot, but it will get stickier as it cools down. Another thing to keep in mind is that you don’t want to add all your extra ingredients at once. Especially when it comes to chocolate you don’t want it to melt all over the place, and you don’t want the nuts to burn either. So I split my recipe up in two, I first bake the granola on its own with honey and oil for 15 minutes, then add the other ingredients for another 10 minutes.



Adjust Servings
150g rolled oats
5tablespoons rapeseed oil
4tablespoons honey
2tablespoons pecan nuts (chopped) You can use other nuts or seeds if you prefer.
2tablespoons pepitas You can use other nuts or seeds if you prefer.
2tablespoons dark chocolate Bars or chips if you can find them, they are more heat resistant usually.
2tablespoons coconut flakes


Preheat the oven to 180°C Fan.
Heat up the oil and half the honey on low heat in a small pot. Mix the oats with the oil and honey. Put onto a tray, don't spread it out too much, we want to have clumps at the end.
Place in the oven and bake for 15 minutes.
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Meanwhile chop the nuts, chocolate & seeds you want to use.
After 15 minutes, take the granola out and add the nuts, seeds & chocolate. Add half the coconut flakes, they will melt but it will also help the granola stick together. We're keeping half aside to add when the granola has cooled down so they don't melt.
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Press the granola mixture down with a spoon
Again: don't spread it out too much - and drizzle the remaining honey on top. This will help it stick together more. Bake for another 10 minutes at 190°C.
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Take the tray out and let the granola cool down completely before breaking it apart.
Add the remaining coconut flakes & enjoy your breakfast!
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