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Toasty Maple and Pecan Granola

Kickstart your day with this healthy and delicious recipe for breakfast. It's as easy to make as it is delectable to enjoy.


3 tablespoons coconut oil, melted

3 tablespoons maple syrup

200 g (2 cups) pecans, crushed

1 tablespoon shredded coconut

125 g (1 cup) pumpkin seeds

60 g (1⁄2 cup) sunflower seeds

1 teaspoon ground cinnamon



Get started by preheating the oven to 200°C and lining a large baking tray with baking paper.

In a large bowl, combine the coconut oil and maple syrup, then add the pecans, shredded coconut and all the seeds. Mix everything together until all the dry ingredients are well coated in the syrup mixture.

Spread the granola evenly over the baking paper and bake for 20 minutes, or until everything turns nice and golden brown.

Remove the tray from the oven and leave to cool, then add the cinnamon and mix well.

Transfer to an airtight container and store for up to two weeks.

To serve, top with whipped coconut cream and fresh berries – and some edible flower petals if you’re feeling extra fancy!