Homemade Coconutty Granola

I’ve experimented with a few granola recipes over the years, but this one is definitely my favourite. Creating my own granola has been one of the best things I’ve done; I use it as gifts for friends and family, but mainly the benefit of having a breakfast cereal with no artificial additives and having such control over what goes into your gob is liberating. I do get incredibly frustrated browsing the aisles of Woolworths, constantly seeking a cereal that will do the quick fix for the morning without causing a spike in insulin and provides me with a wholesome treat without the hidden nasties. While a lot of supermarkets have begun to broaden their horizons in the healthy eating department, it’s reflected in the price. Some cereals can cost up to $20 a box that only dispenses a measly 13 servings, whereas you can create this one yourself with plenty of ingredients you most likely have stashed away in the cupboard. Save your money and your belly a lot of ache and pain – bake away your worries with the original Burpees and Balance Coconutty Granola.


Makes 12 serves per batch (46g per serving, without milk)

Calories: 259kcal/serving

Carbs: 14.51g/serving

Fats: 18.15g/serving

Protein: 8.32g/serving


  • 300g Mixed Nuts (Cashews, Hazelnuts, Almonds etc. – I used the Mixed Nuts range from Aldi)
  • 100g Quick Oats
  • 15ml Coconut Oil
  • 20ml Chia Seeds (of whichever colour you prefer)
  • 40g Goji Berries
  • 30g Low Carb Seed Mix (I bought mine from Coles – the Nu-Vit range)
  • 30g Dessicated Coconut
  • 2 egg whites, whisked
  • 1 tbsp stevia
  • 4g Natural Vanilla Extract
  • 30g Australian Natural Runny Honey


  1. Mix together your nuts, seed mix, chia seeds and goji berries in a large bowl. Transfer to a pulse operated blender and pulse until the nuts have slightly crumbled. Don’t overpulse though – you still want some ‘chunky’ bits of nuts for crunch and texture.
  2. Add your quick oats to the blender and pulse one more time. Add your dessicated coconut to the mix and shake for the mix to thoroughly combine. Transfer to a large baking tray and lay evenly across the spread of the tray, ensuring the mix isn’t overcrowded.
  3. In a separate bowl, heat your coconut oil until it has just melted, then remove from microwave and allow to cool for about 5 minutes. Add in your stevia, vanilla, honey and whisked egg whites and mix together until combined. Do ensure the coconut oil has well and truly cooled without setting before adding the eggs, otherwise they may cook in the oil!
  4. Coat your nut mix on the tray with your oil/honey mix. Using your hands, roll the oily coating in, massaging the granola so it becomes sticky and well-oiled. When you have exhausted your mixture, your granola should be sticky and visibly oily.
  5. Place in your oven at 160 degrees celsius. Monitor the granola for about 25 minutes – at this point you should begin to smell the coconut and nuts roasting, and it should be beginning to turn a golden-brown colour. At about half an hour, toss the granola around and allow the downside to cook for an extra half hour. Again, monitor it closely – as the oven gets hotter the granola will cook faster and potentially burn if not watched.
  6. Once your granola is golden-brown, turn off the oven, open the door and leave the granola inside to cool down. After ten minutes, remove from the oven tray and transfer to a bowl or cereal container. The granola needs to sit until COMPLETELY cool for consumption – as it won’t get it’s ‘crunch’ factor until settled.
  7. Serve the next morning or a few hours later with nut mylk, yogurt, or your favourite berries and fruit (or all toppings!)



Spanish Baked Eggs

Makes 1 serving



Carbs: 10g/serving

Protein: 23g/serving

Fats: 17g/serving



2 eggs

½ can organic diced tomatoes

20g kale

1 large fresh jalapeno pepper, thinly sliced

½ bunch fresh basil

1 tsp paprika

1 tsp ground cumin

1 tsp minced garlic

25g Light Tasty Cheese



  1. Preheat oven to 180 degrees, then pour in your canned tomatoes, mixing in with spoon the garlic and spices. Scatter your kale atop the tomato mixture, then press into the mixture using your spoon so it’s lightly covered.
  2. Create two wells in the mixture, cracking 1 egg into each of them.
  3. Sprinkle your cheese around the eggs, followed by your sliced jalapeno. Then place in the oven for approximately 20 minutes.
  4. Remove from the oven once the cheese has begun to slightly brown on top. The mixture should be bubbling upon removal from the oven.
  5. Top with your fresh basil, and season with salt and pepper to taste. Leave the mix to settle before serving hot with a side of rye toast.


Baked Banana Oat Bowl

Makes 1 serving

Calories: 490kcal/serving

C = 59g

F = 18g

P = 22g 

A great winter warming brekkie bowl that has the same consistency of cake. Kind of like dessert for breakfast!


 60g Old Fashioned Organic Oats

50g Mashed Banana

20g Mixed Nuts

1 egg white

1 tsp Stevia

16g Powdered Peanut Butter

Boiling Water, for fluffing


1. Mash your banana and oats together in a ceramic bowl, then stir in your egg white and stevia until thoroughly mixed. 

2. Pour in some boiling water, stirring as you pour until you have a smooth, yet thick consistency. Leave the oats to sit and soak up the water for 2-4 minutes, then return to them and add more water if needed. Place in your oven at 200 degrees celsius for 15 minutes, or until golden brown on top.

3. Mix up your powdered peanut butter to the desired consistency with water, then once your oats are baked to your liking, drizzle it over the top along with your mixed nuts. Dig in! 

Bangin’ Berry Pancakes

(Low-Carb, Gluten-Free)

Makes 1 serving

Macros (without toppings)

327kcal per serving

Carbs: 23g

Fats: 16g

Protein: 22g

Macros (with toppings)

405kcal per serving

Carbs: 28g

Fats: 20g

Protein: 28g


12g Almond Meal

125g Tamar Valley Raspberry Greek Yogurt (No Added Sugar Variety)*

1 whole egg, 1 egg white

20g Buckwheat Flour

Coconut Oil (for frying)

30ml Unsweetened Almond Milk

1 tsp Stevia**

1 tsp baking powder

*you can use whichever Greek Yogurt you like, but I love Tamar Valley’s range, and this particular flavoured yogurt makes the pancakes naturally sweet without adding too many additional sugars like honey, or agave syrup.


**or whichever sugar substitute you prefer


 12g PB2

15ml Lite Coconut Milk

5g Chia Seeds


1. Mix all ingredients for the batter together in a large bowl, except for the almond milk. You will find the batter becomes quite thick with the addition of the greek yogurt, so add in the almond milk only as you need it. You want the mixture to be thick, but not runny – so find a consistency mirroring that of a regular ‘Shake It’ Pancake mix you might pick up from the supermarket.

2. Once thoroughly combined, heat your pan over medium heat, letting a small amount of coconut oil coat the surface area. Leave the pan to heat for about 2 minutes before adding your mixture in medium sized spheres. I recommend only doing one at a time in order to keep an eye on the cooking process, these pancakes burn easily.

3. Let the bubbles slowly rise to the surface of the pancake, then gently flip it over. The whole process per pancake should take about 120 seconds, depending on how hot your stove is.

4. Once the pancakes are cooked, top with your PB2 (Powdered Peanut Butter – I mix this with the coconut milk instead of water to make it creamier), Chia Seeds, or whichever toppings you like!