Super Maca Granola

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After spending goodness knows how much on expensive cereals from health shops {gluten free, paleo, sugar free, organic etc etc, you name it, i’ve bought it} I decided it was about time I created a recipe for my own breakfast cereal that was all of the above and for half of the price. Despite the lack of pretty packaging that my store bought cereal comes with, this recipe is a sure match on taste and it is packed with healthy fats, loads of protein and hardly any sugar. In fact it tastes so good that when I made my first batch I was eating it for dinner too as I couldn’t bare to waste an opportunity to devour a bowl of these little golden nuggets of joy… served with a splash of cold almond milk, breakfasts really don’t get much better! <3

This breakfast keeps you feeling full for ages because of its high protein content (thank you almonds, walnuts, pecans and cashews – you are awesome). Also because it is low in sugar and high in protein it promotes balanced blood sugar and keeps mid morning cravings at bay. The addition of Maca powder provides a boost of energy and support for tired adrenal glands.

Hope that you enjoy this as much as I do


Ingredients –Β 

4 cups of your favourite nuts (I used cashews, pecans, walnuts and almonds)

1 cup of pumpkin seeds

1 cup of quinoa pops

1 cup of unsweetened desiccated coconut

1 cup of dried cranberries

1 egg white lightly beaten

1/4 cup of brown rice malt syrup or coconut blossom syrup

2 teaspoons Maca powder

3 tablespoons organic raw coconut oil

2 tablespoons water

1 vanilla pod

2 teaspoons ground ginger

2 teaspoons cinnamon


  1. Pre-heat the oven to 140 degrees (fan assisted oven) and line a large baking tray with non stick baking parchment
  2. Place all of the nuts into a food processor and pulse until roughly chopped but not ground in to a meal
  3. Add in the pumpkin seeds, cranberries, coconut, cinnamon and ginger, maca powder and quinoa pops
  4. Melt the coconut oil. Whisk the the egg white and water together and then add the coconut oil in and whisk until foamy
  5. Add the rice malt syrup / honey / maple syrup. Scrape the middle out of the vanilla pod and add that in too.
  6. Next tip in the chopped nut mixture and stir so that everything is coated and mixed together.
  7. Pour the mixture on to the baking tray and spread out evenly
  8. Bake this in the oven for 30 minutes, giving it a little poke around after 15 minutes, make sure you keep an eye on it as it can burn quite easily
  9. Once cooked, leave to cool on the tray, this helps the granola to stick together
  10. Once cool, transfer in to a big air-tight glass jar, leaving out a generous handful to sample immediatelyΒ with your choice of ice cold nut milk!




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