Fruit and Nut Granola

I did consider naming this recipe ‘Dorset Granola’ but I realised that would mean nothing to anyone else other than myself and Laura, as the basis of this recipe came about when I went to stay at hers. We both love homemade granola, so it was only right that we made a batch together, plus we desperately needed something to top our smoothie bowls with, – we basically freestyled the recipe, adding what we fancied as we went but it turned out to be some of the best homemade granola that I’ve ever had and I knew that I had to recreate it as soon as I got home. Not only does this granola taste amazing, every time I have it I’m reminded of my stay so it’s adds a little bit of nostalgia to my breakfast too! With a little tweaking, this one doesn’t take about 3 hours to cook (we can blame Laura’s Dad’s very slow cooking french rice pudding for that though). And whilst I love adding choc chunks and getting creative with variations such as snickers and nutella, this granola takes it back to basics and is more of a classic variation; crunchy golden baked rolled oats and nuts infused with hints of maple and cinnamon with lots of sweet gooey raisins and dates – perfect alone with chilled almond milk and fresh fruit, in a dessert bowl or sprinkled over nice cream.


  • 1 and 1/2 cups rolled oats
  • 1/2 cup porridge oats
  • 1 cup mixed nuts (I used cashews, hazelnuts, almonds, pistachios and walnuts)
  • 1/4 cup ground almonds
  • tsp cinnamon
  • 1/4 cup olive oil
  • 1/2 cup chopped medjool or deri dates
  • 1/2 cup raisins
  • 3 tbsp desiccated coconut


  1. Pre-heat the oven to gas mark 4 and line a large baking tray with grease proof paper.
  2. Add the oats, nuts, ground almonds, cinnamon to a mixing bowl and stir until combined.
  3. Pour the olive oil and maple syrup over the dry ingredients and stir well, ensuring everything is fully coated.
  4. Transfer the granola to the baking tray and bake in the centre of the oven for 30-45 minutes or until golden brown and fragrant. Make sure to remove from the oven to stir every 5-10 minutes, to ensure that it bakes evenly and doesn’t burn.
  5. Remove from the oven and leave to cool fully before stirring through the chopped dates, raisins and desiccated coconut.
  6. Transfer to an airtight container where it will keep for up to 6 weeks.
  7. Enjoy alone with chilled nut milk, sprinkled on your nice cream, porridge bowl or as a snack straight from the jar!

If you make this, don’t forget to tag me on Instagram @nourishingyas and #nourishingyas x

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Hi, I'm Yasmin! Plant based recipe developer and certified health and wellness influencer. I share simple, nourishing plant based recipes along with tips on healthy living, mental health and well being, in the hope that I can inspire others to be the healthiest and happiest versions of themselves.

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