Paleo Muesli/Granola


  • 1 cup raw almonds
  • 1 cup raw cashews
  • 1/3 cup raw pumpkin seeds
  • 1/3 cup raw sunflower seeds
  • ¼ cup rolled oats
  • ¼ cup PureCoco coconut oil
  • 1/3 cup organic PureCoco Coconut Nectar
  • 1 tsp. natural vanilla
  • Pinch of sea salt
  • 2 tsp. ground cinnamon
  • 3/4 cup dried cranberries (optional)


  1. Preheat oven to 135 °C.
  2. In a blender, add almonds, cashews, and coconut flakes to chop into small pieces. Do not over blend leaving it rather chunky.
  3. Warm coconut oil, coconut nectar, cinnamon and salt over low/medium heat in a large saucepan, for about 3 minutes. Remove from heat and stir in vanilla. Then add seeds, nuts and rolled oats and stir to coat.
  4. Spread muesli mixture evenly onto a baking sheet lined with baking paper.
  5. Bake for 20-25 minutes or until lightly browned. Remove from oven and add dried cranberries
  6. Allow to cool for about 20 minutes or until hardened. Break apart granola. Store in an airtight container

Myles McLachlan
Myles McLachlan