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two bowls of spiced honey nut granola with greek yoghurt and sliced figs

Spiced Granola

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 14 servings 1x
  • Category: Breakfast, Snack
  • Cuisine: Australian


A nutty and grain filled, honey baked, spiced granola. Best munched on during the day or for breakfast served with dried figs and milk.


Units Scale
  • 4 c rolled oats
  • 2 c puffed rice
  • 1 c puffed quinoa
  • 1/2 c black chia seeds
  • 3/4 c wheatgerm
  • 1/4 c sunflower seeds
  • 1/2 c pepitas
  • 1/2 c coconut flakes (roughly chopped)
  • 100 g hazelnuts (skinless)
  • 100 g pecans
  • 100 g slivered almonds
  • 1 1/2 tsp ground cinnamon
  • 1 tsp sea salt flakes
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 c honey
  • 1/2 c canola oil


  1. Preheat oven to 160°c.
  2. Pop all the nuts on a roasting tray and bake for 5 minutes. Remove from from the oven and let cool. When cool, roughly chop and set aside.
  3. Combine all the dry ingredients (except nuts and coconut) in a bowl and mix thoroughly. In a separate bowl, combine the honey and oil. Mix them together, so they combine. Add the honey mixture to the dry ingredients and mix gently to coat.
  4. Spread the granola out onto a couple of baking trays (lined with baking paper). Make sure not to overcrowd the trays. A single layer works best! Pop into the oven.
  5. Bake for 15 minutes. Remove from the oven and give the granola a gentle turn so the honey doesn’t burn. Return to the oven for another 15 minutes then remove and let cool on the bench. 
  6. When cool, add the nuts, coconut and combine well. Store in an airtight container.


I love to add seasonal dehydrated fruits to my morning granola. Figs are my favourite, but i’ll happily add any fruits that i’ve recently dehydrated.

Keywords: Breakfast, Granola, Snack