A quick gluten-free breakfast with almond milk or dairy, sprinkled on yoghurt or eaten as a snack. And cherry and cinnamon are always a killer combo.

You should never buy granola, folks, when it’s this simple to make. Feel free to mix and match your nuts. But be sure the bulk of them are not too large or you won’t get the right consistency (ie too chunky for breakfast cereal).

Approximately 6 C.


2 C Almonds, slivered

1 C Macadamias, pieces

1 C Pepitas/ Pumpkin seeds

1 C Sunflower seeds

1 C Coconut, shredded or Banaban Coconut Flake cereal

¼ tsp Sea Salt

2 tsp Cinnamon

2 Tbs Coconut oil, melted

4 Tbs Honey

1 tsp Vanilla extract

2 Tbs Cherry juice concentrate

1 C Cherries, dried or Raisins


PREHEAT oven to 300F/ 150C.

ADD AND MIX nuts, seeds, coconut, cinnamon and salt in large bowl.

COMBINE coconut oil, honey, cherry juice and vanilla in a small bowl, and then stir into nut mixture until completely coated.

POUR mixture out on a cookie sheet lined with baking paper and lightly sprinkle with extra salt…go lightly!

BAKE for about 20 minutes until lightly browned.

REMOVE from oven and allow to cool a bit. It’ll seem a bit wet at first but don’t worry; it’ll harden up as it cools further.

ADD the dried fruit and toss to combine. Cool completely before serving or storing.
Adapted from


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