Peach & Nut Granola

1 cup whole raw macadamia nuts 
1/2 cup raw almonds 
2 cups rolled oats 
1/2 cup raw buckwheat 
1/4 cup sunflower kernels 
1/4 cup shredded coconut 
1Tbsp brown sugar 
1/2tsp cinnamon 
1/4 cup olive oil (don't use a heavily flavoured variety) 
1/4 cup pure maple syrup 
1/3 cup dried peaches, roughly chopped


Preheat oven to 150•c. Line a baking tray with baking paper.

Halve the macadamia nuts and roughly chop the almonds. Place the nuts into a large bowl with the rolled oats, buckwheat, sunflower kernels, coconut, sugar and cinnamon. Mix together, then add the oil and syrup. Stir to ensure the wet ingredients are evenly mixed through.

Pour the mixture onto the baking tray and spread into an even layer. Bake for 30 minutes, stirring 3-4 times to ensure the mixture is evenly toasted.

Allow to cool completely on the tray, then mix the chopped dried peaches into the toasted muesli. Store in an airtight container.

Enjoy with milk or plain greek or natural yoghurt. I like to add extra fresh fruit too.

Kitchen Notes

  • The granola will crisp up as it cools on the tray, so don’t be worried if it is not crispy straight out of the oven
  • Make sure the granola is completely cool before packing into a container or else it will not stay crunchy.