Recipe notes: 

Granola packed with lots of plant based omegas* that’s so yum to add a lil sprinkle to breakfasts like smoothie bowls or on top of some oats! 

*ground flax and hemp seeds contain plant based omega-6 and omega-3  fatty acids in the form of ALA 

I like to add toasted coconut flakes and cacao nibs to this once cooled. However cacao nibs can be a little bitter to try it out before you add. I’ve not included measurements for these as well as I like to add just a lil sprinkle and eyeball the ratio I want of coconut/cacao to granola. 

The granola can very quickly burn if the heat is up too high so if you get impatient make sure to keep a really good eye on it. It’ll be fine at a low heat like 100°C though. Beware! Burnt nuts and seeds do not taste good, it can be completely ruined by burning!

The coconut chips also need a very careful eye if your toasting them. I place them in a non stick pan and chuck under the grill on full heat for a minute or so.  

If you make this recipe please tag me on instagram I’d love to see your creations! @naturallyVeganGina

Omega-packed nutty Granola 

Time: 3 h 

Serves: fills a 1 L jar 

Vegan granola, omega 3 packed almond granola - Naturally GIna nutritionist


  • 3 Cups whole oats 
  • 1 cup chopped nuts (i use walnuts, cashews, brazill nuts) 
  • 1 cup ground Almonds (or pulp leftover from homemade almond milk) 
  • 1/4 cup hemp seeds 
  • 1/4 cup ground flax seeds 
  • 1 tbsp maple syrup 
  • 1 tbsp coconut oil 
  • 1/4 cup almond butter 
  • 3 tsp coconut sugar 


  • coconut flakes 
  • cacao nibs 


  1. Pre-heat oven to 100°C
  2. If not already chop the nuts into chunky pieces (you can do this quickly in a blender but I like them to be quite big). 
  3. Mix the nuts, oats, ground almonds and seeds into a large mixing bowl. 
  4. Combine the coconut oil, almond butter, maple syrup and coconut sugar in a double boiler. 
  5. Heat slowly until all melted and combined. 
  6. Pour the mix over the oat, nuts and seeds mixture and stir to cover everything in the liquid mix. 
  7. Pour the mix into a large baking tray lined with a non-stick sheet or grease-proof paper. 
  8. Bake for about 1 and a half hours until golden and crispy. Taking out to stir occasionally. 
  9. Once cooked leave to cool fully before eating or it wont create large crispy clusters. In this time i like to quickly toast my coconut flakes under the grill – keep an eye on these as they can burn very quickly. 
  10. Once cooled, add in the toasted coconut chips, cacao nibs and store in a sealed jar. This will last a good couple of weeks in a cool dry place (it deffo wont last that long tho!).