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Almond, pecan and coconut Granola with fruits, yogurt and protein powder

Nutty Granola


Store in airtight container in the fridge. It lasts about a month, stored in the fridge as I eat it up by then. I like this as it gives me the flavour I use to have with oat granola. I use it as a snack, breakfast or as a topping on a tiffin cake I make.

I don’t have an exact serving size as I use beyond breakfast.


100g almonds, roughly chopped 50g walnuts, roughly chopped 50g pecans, roughly chopped 50g unsweetened desiccated coconut 25g ground almonds.

1⁄2 tsp ground cinnamon 1⁄4 tsp salt (optional) 20g pure maple syrup 20g coconut oil (melted)

I use a magimix to chop the nuts. It’s usually a mix of oat sizes and large breadcrumbs. I like the variety.


Preheat the oven to 160°C.
Line a large baking sheet with grease-proof paper.
Add all ingredients to a large bowl, fold until well mixed.
Pour onto the baking sheet in an even layer.
Bake for 15 mins. Gently turn the granola every 5 minutes to ensure an even bake. It should look golden and not over browned when ready.

Allow to cool and crisp for about 30 minutes. Enjoy with your favourite plain yoghurt and choice of berries. As you see above I added Spoonful botanical’s fermented fruits and spices, hulled hemp seeds, 10g Nuzest strawberry protein powder, 3 freeze-dried raspberries with yogurt or warmed Rude Health coconut milk.

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