by Beca Lyne-Pirkis

A healthy breakfast or on-the-go snack


3 tbsp coconut oil
75ml maple syrup
75ml honey
50ml agave nectar
400g oats
150g flaked almonds
75g flaked coconut
75g pumpkin seeds
80g prunes, chopped
80g apricots, chopped
80g dates, chopped 


Preheat the oven to 150C.

Heat the coconut oil and syrups together in a saucepan, but don’t bring to a boil. Place the oats, almonds, coconut flakes and pumpkin seeds in a bowl and pour over the liquid. Mix well, then spread out on to a greaseproof lined baking tray—you will probably need to use 2 trays, so that the mixture can bake properly in the oven.

Bake in the oven for 20 mins then add the chopped dried fruit, mix well and bake for a further 20 mins. Leave to cool completely before storing in an airtight container like a glass jar. The granola will keep for a month.

Recipe: Beca Lyne-Pirkis