This makes a deliciously decadent but healthy breakfast. You can make it a few weeks
before and keep it in an airtight jar to be used to fuel a morning filled with present opening.



200g whole blanched almonds
50g cashew nuts
300g whole rolled oats
100g pumpkin seeds
100g sunflower seeds
50g desiccated coconut
250g dried apricots, roughly chopped
A handful of dried rose petals (optional)

¼ tsp salt
3 tbsp water
6 tbsp coconut oil
140ml maple syrup


Pre-heat your oven to 150°C.

To make the apricot and rose granola, start by melting the ingredients for the syrup in a small pot over a medium heat.

While the syrup in slowly warming, measure your oats, seeds and desiccated coconut into a large bowl.

Roughly chop the nuts and add them to the oat mix.

Pour over the melted syrup mix and using a metal spoon stir it all really well.

Line a large tray with baking paper, preferably use a tray or baking dish that has high sides.

Tip in the mix and spread into an even layer, place onto the middle rack of the oven and cook for 10 to 15 minutes, give the granola a good mix and return to the oven for another 10 minutes.

Repeat this process until your granola is lovely and golden brown.

Remove from the oven and allow to cool.

Cool completely and add the roughly chopped apricots and rose petals.

Transfer the granola to a glass jar and it will keep for two to three weeks.

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