Christmas crunch granola

Who doesn’t like some fresh crunchy granola? Plus adding a hint of Christmas just makes it that much better.

To be honest the year has flown by and, especially, the last couple of months passed in the blink of an eye. Sounds familiar?

Well I don’t mind, it has been a great year and I actually quite enjoyed the busyness. Yet, that also means I haven’t done any Christmas baking at all! And it’s what – four days away! Haha I am actually smiling while writing this. Usually you would find me baking away some goodies early December if not even late November, but I didn’t get around to it this year or maybe it just wasn’t a priority..?

Let your granola cool down a little before adding fresh ingredients like coconut shred or dried goji berries
Fresh granola from the oven

Though I managed to bring a bit of Christmas into my day by simply adding the one and only top Christmas ingredient to my granola recipe: cinnamon. If you’ve read my recipe post Cinnamony Fresh, you know how much I like this spice.

To top it off, I also added some vanilla. So nothing fancy really, but it tastes fabulous and kind of is my everyday Christmas treat whether for breakfast or as a snack.


Plus you can swap out whatever you like. I follow this recipe (including some options for change):

  • 1 cup wholegrain oats (or just normal oats)
  • 2 weetbix broken apart (or rice cakes, puffed rice)
  • 1/4 cup buckwheat granules
  • 1/2 seeds (my favourite mix: pumpkin, sunflower, and flax seed)
  • 1/2 nuts (almonds, walnuts, cashews, and peanuts are my go-to mix; hazelnuts, macadamia, and pecans are also yummy)
  • 1 Tbsp apple syrup (or whatever sweetener you prefer e.g. maple syrup, honey, 1/2 mashed banana)
  • 1-2 Tbsp coconut oil
  • 1 tsp cinnamon
  • vanilla essence (and/or cocoa powder for the chocolate fans)
  • 1/4 cup goji berries (or any other dried fruits)
  • 2 Tbsp shredded coconut


Xmas crunch granola stored in an airtight container
Store the granola in an airtight container

Except for the berries and coconut, mix everything together and spread across a baking tray. Bake for about 15min (or until golden brown), let cool and add your berries and coconut.

Store in airtight container for up to one week – or keep in fridge to make last a little longer.

Perfect to add to your breakfast muesli bowl, eat as a trail mix alternative, or sprinkle across your Xmas cake.

Enjoy the crunch 🙂

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