By Zandeleen Thgsen

by Tia


  • ¼ cup almond butter (or other nut/seed butter of choice)
  • ¼ cup honey
  • 2 teaspoons vanilla extract
  • 5 teaspoons ground cinnamon
  • 2 teaspoons ground mixed spice
  • 1 teaspoon ground cardamom
  • 1½ cups rolled oats
  • ½ cup nuts, roughly chopped
  • ¾ cup unsweetened coconut flakes
  • 2-4 white Easter eggs
  • ¼ cup mixed seeds (or pumpkin)


  1. Preheat oven to 160°C and line a standard-size baking sheet with parchment paper.
  2. In a medium mixing bowl, combine the almond butter, honey, vanilla, cinnamon, mixed spice, and cardamom and whisk until smooth.
  3. Add the oats, nuts, coconut, and seeds. Mix well until evenly coated.
  4. Transfer the mixture to the prepared baking sheet and spread into an even layer (use additional baking sheets as needed if increasing batch size).
  5. Bake for 20-25 minutes, watching carefully toward the end so it does not burn. You’ll know it’s done when the granola is fragrant and darkened in colour.
  6. Once the granola is visibly browned, remove from the oven and toss gently to let the heat escape. Cool completely on the baking sheet.
  7. Mix in the crushed easter eggs.
  8. Serve with yoghurt of choice or milk.

TOP TIP: If you don’t toss the granola while baking, it will stay extra chunky, but if you want a crumblier granola, toss or stir a bit at the halfway point to break up the clumps.

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