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Light Crunchy Granola - lower in fat

This works perfect as a light snack just eaten on the go, served with almond milk as a breakfast, with coconut yogurt or fruit as a cooling summer brekkie or else served on top of piping hot porridge to add a crunchy and sweetness. Easy to make and really delicious! If you can get some freeze dried raspberries they really add to the colour, subtle undertone and vibrancy of this granola.


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  • 400 g of Gluten free jumbo oats Use Gluten Free for HG
  • 40 g of sunflower oil
  • 60 g of date syrup or maple syrup
  • 50 g of dessicated coconut
  • Pinch of salt
  • Pinch of cinnamon leave out if you dislike
  • Dried fruit to serve once granola is cool
  • 30 g of goji berries
  • 10 g of freeze dried strawberries
  • 30 g of raisins


  • Preheat the oven to 160 degrees
  • In a large bowl mix together the oats, oil, syrup, dessicated coconut, salt and cinnamon until well mixed. Pour onto a baking tray approx (insert dimensions 36 x 27cm ).
  • Bake for 30 mins at 160 degrees C in fan oven, open once or twice and stir the granola around the tray so that it bakes evenly.
  • Remove from the oven and leave to cool for 15 mins.
  • Add the dried fruit and and mix well.
  • Store in an airtight container. It will keep fresh for 6 weeks. Enjoy!
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