granola with strawberries and blueberries

nutty coconut cranberry granola

This delicious combination of nuts and seeds can be eaten for breakfast or as a snack. Make plenty to keep you going throughout the week.


1/2 cup unrefined coconut oil, melted

3 cups (GF) rolled oats

3/4 cup raw almonds

3/4 cup raw pecans, halved

2/3 cup raw pumpkin seeds

3/4 cup dried coconut, shredded and unsweetened

1/2 cup maple syrup

3/4 cup dried cranberries


Pre-heat the oven to 180C/350F.

Combine all the ingredients, except the cranberries, in a bowl and stir. Spread a thin layer of your mix onto a baking sheet and bake for 15 to 20 minutes until it’s light golden brown.

Make sure you stir the mixture 2 to 3 times during baking to avoid any burning on the edges. Stir in the cranberries once it has been removed from the oven (this helps them stay fresh and juicy, rather than becoming burnt and crunchy).

Andy’s Sugar Safe® Tips

Serve your granola with a swirl of organic yoghurt and some berries, and/or other fresh fruit of your choice. I like to double the recipe and store it in an airtight container once it has cooled, where it lasts for several weeks. It tastes delicious alongside a fresh smoothie in the morning too.

More Recipes

Vegan gluten-free lasagna

Caramelised almonds

Vegan gluten-free cherry pie

Search Recipes, tips & nutritional insights

Find Andy Daly at one of London’s leading clinics.