• 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.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com