Cashew, coconut and rose granola

May 24, 2017
Cashew, coconut and rose granola

Store-bought granola is usually loaded with sugar and unhealthy fats, but many still consider a bowl of granola a healthy start to the day! This lightened-up version of granola is fragrant, crunchy, filling and teeming with healthy fats. An added bonus: it doesn’t contain any grains or cereals, for those with wheat- or gluten allergies, or individuals limiting grains in their diet. It’s important to remember, however, that even though this crunchy granola is much more nutritious than many ready-made options, for weight loss, portion control is key! It keeps for up to 4 weeks in an airtight container and makes for a great gift too.

Recipe and styling by Claire Ferrandi

Assisted by Nomvuselelo Mncube

Photograph by Dylan Swart

Cashew, coconut and rose granola

Serves: 15
Cooking Time: 40 mins


  • 350g cashew nuts
  • 100g coconut shavings
  • 50g sesame seeds
  • 70g pumpkin seeds
  • 80g sunflower seeds
  • 30ml (2 tbsp) coconut oil, melted
  • pinch Maldon Sea Salt
  • 10ml (2 tsp) rose water
  • 15ml (1 tbsp) vanilla essence
  • fat-free plain yoghurt, to serve
  • citrus slices, to top



Preheat the oven to 180°C. In a bowl, toss all of the ingredients together to combine well.


Tip the mixture onto a large baking tray and spread out into a thin layer. Bake in the oven, tossing occasionally to ensure the granola browns evenly, until golden and toasted – this will take about 30 minutes.


Serve the granola sprinkled over fat-free plain yoghurt and top with fresh citrus slices.

Send this to a friend