Perfectly sweet, enjoy this oaty treat!


  • 2 cups mixed nuts and seeds (I used cashews, almonds, brazil nuts and pumpkin seeds)
  • 2 cups wholegrain oats
  • ¹⁄3 cup coconut oil – melted
  • ¼ cup honey
  • 2 & ½ tsp vanilla bean
  • ¼ tsp salt

To Serve

  • Raglan Food Co coconut yoghurt – your choice of flavour, I used raspberry and lime
  • Plant-based milk of choice – I used almond


  1. Preheat your oven to 180ºC fan bake.
  2. Place the mixed nuts and seeds as well as the oats in a blender. Blend for about 30 seconds until the ingredients start to break down.
  3. Add the melted coconut oil, honey, vanilla and salt into the blender and blend until you reach your desired consistency (I prefer my granola relatively fine with small nutty chunks).
  4. Evenly spread the granola on a baking dish and place in your preheated oven for 16 minutes, mixing about 4 times throughout so that it is evenly golden.
  5. Recipe makes a large batch, keep in an air-tight container and store in your pantry. Serve with Raglan Food Co coconut yoghurt and blueberries on top.
  6. Enjoy!

A special thanks to Olivia Bragg for this breakfast treat!

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