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    Heston's raisin and coconut granola

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    Heston's raisin and coconut granola

    ‘A flavour-filled recipe for a Mother’s Day breakfast or brunch, this homemade granola is full of fibre, texture and crunchy nuttiness.’ Heston

    • Vegetarian

    Serves: 4-6


    1 tbsp groundnut oil
    75ml apple Juice
    50g maple syrup
    175g rolled oats
    25g pumpkin seeds
    25g sesame seeds
    25g sunflower seeds
    25g cashew nuts
    25g hazelnuts
    25g pecans
    50g flaked almonds
    75g Grape-Nuts (find in the cereal aisle)
    30g wheat germ
    100g mixed raisins
    25g desiccated coconut
    Yogurt or milk, to serve


    1. Preheat the oven to 130°C, gas mark 1. Heat the oil, apple juice and  maple syrup together in a large pan over a low-medium heat, stirring to dissolve the syrup. Remove from the heat and add the remaining ingredients, reserving the raisins and the coconut. Using a spatula, combine all of the ingredients well.

    2. Spread this mixture evenly over a baking tray lined with parchment paper. Place the tray in the oven for approximately 70 minutes, stirring the mixture frequently, until golden brown. Remove the tray from the oven and allow to cool slightly, breaking any clumps. Once cool, add the raisins and coconut. Store in an airtight container. When ready to serve, pour the granola in a bowl and serve with your favourite yogurt or milk, and the reserved plums from the Plum Fizz recipe, if you wish.

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