Recipes & Food

Nut Granola from The Real Meal Revolution

Ever since I bought the book The Real Meal Revolution – it has literally changed my life. I will be doing a full blog post about my experience soon.

The majority of the book is a recipe book with delicious meals, but the beginning and the info at the end is the most. fascinating. read. ever. It took me 2 afternoons and it’s true what they say: Knowledge is power.

I have made several recipes from it, like the Cauliflower mash (can’t get enough), the Carb Free Bread, the Carb Free Blueberry, Ricotta Pancakes and so on… Yesterday morning I decided to make the Nut Granola from the book and wanted to share it with you in case you haven’t had a chance to buy it yet.

So many of us make the mistake of eating muesli (it’s not our fault – for years we’ve been told it’s good for us) Beware, it’s normally packed with sugar, gluten, wheat and so on…

This is delicious, crunchy and phenomenally healthy.


100g Walnuts (unsalted and not roasted)

100g Hazelnuts (unsalted and not roasted)

100g Sunflower Seeds

100g Almond flakes or slivers

2 tsp Cinnamon

2 tsp Ginger

1/2 tsp Nutmeg

3 tbs Coconut Oil


Preheat the oven to 160 degrees

Chop your walnuts and hazelnuts up and add them to the almonds and sunflower seeds.

Put your 3 table spoons of coconut oil into a frying pan.

Take your spices and add them to the heated coconut oil – swirl them around and be careful not to burn the spices.

Add the nuts to the spices and coconut oil and toss them around until they are coated well.

Remove from the heat and place into a baking tray.

Bake for 10 minutes and keep checking them – you don’t want to burn them, just roast them.

Oh and by the way, your kitchen will smell incredible, as if you have been baking cookies. It reminds me a little of Christmas too.

After 10 minutes, remove them, allow them to cool and then decanter them into an air tight container.

I love sprinkling the nut granola onto creamy Greek Yoghurt or simply indulging as a snack.

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  • Reply Craig Summers

    Thanks Bailey, we’ve been using this recipe for 6 months and we love it. I have recently substituted the hazel nuts with pumpkin seeds, which also tastes really nice.

    November 21, 2020 at 1:28 pm
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