SPRINKLING GRANOLA

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If the Seeded Kefir Soak Breakfast isn’t crunchy enough for you, this is the answer. Same pantry, different treatment — toasted, crispy, and ready to sprinkle on anything that needs texture, and make this quantity every month or so, it comes together quickly. It’s also far cheaper than anything you’ll buy at the shops, and you control exactly what goes in it. Sprinkle it on yoghurt, fruit, your morning soak, or even a  baked camembert with honey and pomegranate.

Ingredients

  • 350g mixed seeds (e.g. pumpkin, sunflower, sesame, linseed, hemp)
  • 300g roughly chopped mixed nuts (e.g. almonds, walnuts, pistachios)
  • 100g coconut flakes
  • 80g rolled oats
  • 3 tbsp coconut oil, melted
  • 1 tbsp honey or golden syrup
  • 1 tsp ground cinnamon

Method

  1. Preheat oven to 180°C conventional or 160°C fan-forced. Line two large baking trays with baking paper.
  2. Combine seeds, nuts, coconut flakes and oats in a large bowl.
  3. Melt coconut oil and honey together and pour over the dry mix. Toss thoroughly to coat — everything should look lightly glistening. If it still looks dry, add another tablespoon of oil.
  4. Spread the mixture across both trays in a rough, uneven layer. Don’t flatten it down like cluster granola — a lumpy, uneven surface creates more crunch.
  5. Bake for 10 minutes, then stir and swap the trays top to bottom. Bake for a further 10–15 minutes, watching closely from this point. Pull the trays when the coconut flakes are just golden — don’t walk away, they can go from golden to burnt very quickly.
  6. Cool completely on the trays before transferring to jars. It will crisp up further as it cools.

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Notes

Seeds and nuts: use whatever you have and weigh to the quantities above. The mix doesn’t need to be precise — more of one and less of another is fine.

Coconut oil: refined (deodorised) coconut oil works for pan-toasting the grains. Use virgin coconut oil for the main mix if you want a subtle coconut flavour.

Sweetness: the honey is barely noticeable — it’s there to round the flavour, not to sweeten. One tablespoon across the whole batch is plenty.

Storage: keeps in a sealed jar for several weeks. A large batch fills one big jar — perfect for the breakfast shelf.

Serving ideas: sprinkle on the Seeded Kefir Soak Breakfast, yoghurt, fruit, or porridge. Also excellent on a roasted camembert or brie with honey and pomegranate.

Tags: sprinkling granola, granola, breakfast topping, seeds, nuts, coconut, low sugar, dairy free, vegan, gluten free, make ahead, pantry staple, nut and seed mix