Almond Crunch Granola

  • Author: The road to loving my Thermo Mixer
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35


Perfect with milk or yoghurt for breakfast.



  • 800g oats
  • 300g almonds, more or less to taste
  • 100g pepitas
  • 150g sunflower kernals
  • 100g shredded coconut
  • 50g chia seeds
  • 20g linseed meal
  • 50g coconut oil
  • 100g honey (this may seem like a bit however it’s spread across 1.5kg+ of mix)
  • 1 tablespoon vanilla
  • 1/2 tablespoon nutmeg
  • 1 tablespoon ground cinnamon


  1. Preheat oven to 180 degrees.
  2. Place almonds into tmx bowl and blitz on speed 5 until slightly crushed. This is to taste.
  3. In a large dish combine oats, almonds, pepitas and sunflower kernals.
  4. In the tmx bowl add oil, spices, vanilla and honey.
  5. Mix at 50 degrees, speed 2 until melted. This shouldn’t take too long.
  6. Pour the oil mix over the oat mixture. Use hands or spoon to mix well.
  7. Spread mixture across two large ovenproof dishes or trays lined with baking paper.
  8. Place into the oven. I had to cook mine for 30 minutes to get a nice golden colour – you might like more or less colour. The trick is to just watch it. Stir the mixture every 10 minutes or so to avoid any burnt bits.
  9. Once almost done, add the coconut. Cook for 5 minutes or until coconut is slightly toasted.
  10. Remove from oven. Add chia seeds and linseed meal to mixture. Combine well.
  11. Once cool, store in a jar or airtight container.