Spiced ginger homemade granola, nutty, crunchy, sweet and delicious

Raw honey and spice and all things nice – doesn’t have quite the same ring to it but all the same, this granola is sweet, crunchy and full of protein to pack a punch to any meal!

Granola is so versatile. Sprinkle on fresh fruit, mix with yogurt, scatter over squashed papaya on toast… and this granola has such a wonderful taste as well as being full of nutrients. Here’s how to make it.


375g mixed nuts (I used cashew, walnut and pumpkin seeds but any work well) 

100g rolled oats 

3 tablespoons ground flax seed 

2 teaspoons ground ginger (organic is more fiery) 

1 teaspoon cinnamon 

1 teaspoon mixed spice 

1/2 teaspoon nutmeg

Sprinkle of vanilla powder (or failing that, 1 tsp natural vanilla extract)

1 tablespoon maca powder* 

Good pinch of salt and ground black pepper 

3 level tablespoons raw honey (or maple syrup) 

1 tablespoon organic butter or coconut oil

*  Maca powder is made from the root of the maca plant, also known as peruvian ginseng, is part of the brassica family and is high in iron, vitamin C and copper. It is thought to increase stamina and boost energy levels. Maca is widely available in health food shops, some supermarkets and online sites such as amazon.

Heat the oven to 150 C.

Pulse nuts in a food processor or smash them in a bag with a rolling pin until they are broken into small chunks. Add to a large bowl with the oats, flaxseed, vanilla, spices, maca, salt and pepper.

Melt the butter/oil and honey in a small pan for a minute then add to the dry mixutre.

Mix well and transfer onto a large parchment lined baking tray and bake for around 30 minutes, giving it a stir after 20 minutes.

Cool and store in an air tight container. It will keep for around 4 weeks but I doubt it will last that long..

Mmmm, enjoy!