Whether you’re hosting, road-tripping, or easing back into normal working hours, this granola recipe is festive, delicious, and full of fibre to keep your gut happy through the holiday season and beyond.
Made with whole oats, good fats, fibre-rich seeds, and a generous handful of freeze-dried raspberries, it’s a simple way to support gut health and balanced energy from the moment you wake up.
Perfect for slow holiday mornings and the return to work - because nothing makes the transition easier than having breakfast sorted before your day even begins. Better yet, it comes together quickly, uses simple pantry staples, and keeps for weeks.
A small weekend batch = breakfast sorted for the week to come.
Ingredients:
Dry ingredients:
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2 ½ cups rolled oats
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1 cup pistachios
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1 cup coconut flakes
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½ cup pumpkin seeds
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1 tsp salt
Wet ingredients:
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⅓ cup brown sugar
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⅓ cup maple syrup
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⅓ cup olive oil
To finish:
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1 cup freeze-dried raspberries
To make:
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Preheat your oven to 180°C and line two trays with baking paper.
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Warm the brown sugar, maple syrup, olive oil and salt in a small saucepan until combined.
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In a large bowl, mix the oats, pistachios, coconut flakes and pumpkin seeds.
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Pour the warm maple mixture over the dry ingredients and stir well.
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Spread across trays and bake for 15–25 minutes, tossing once or twice, until golden.
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Remove from the oven, sprinkle through the freeze-dried raspberries, and allow to cool completely.
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Store in an airtight jar - it will keep beautifully for several weeks.