You probably won’t need to stock up your pantry to make this. A lot of what can be used to make granola is always hiding in the depths of your cupboards/shelves. Besides, obviously oats think of anything else that would be classified as “birdseed” can be popped into granola.

Purchasing store-bought granola is obviously an easier option but here’s the thing – my pet peeve with granola is that there is always a high raisin ratio going on in them. Not that I hate raisins, just don’t need that many.

Making your own granola unleashes you into your own realm of creating your dream granola flavour. Also, it spares other non-raisin fans from picking on their breakfasts.

After watching a couple of videos and combing through my cookbook collection, I attempted making my own granola. I was so shocked at how easy this was. The recipe below I’ve broken down the base, you can amend to change the final dry parts to make your granola blend unique.

What’s fascinating and amazing about granola is that you can tweak the amount and the ingredients easily once you got the ratio down. From making it vegan friendly to just an everyone crowd pleaser. To have it as a snack or to enjoy it with yoghurt/milk.

The granola ratio is very easy to remember, 6:1
Six parts dry, One part wet. Think that each part equivalent to one cup if that’s easier to remember! You need 6 cups of dry versus 1 one of wet.

Mandarin Orange & Goji Berry Vegan Granola

mandarin orange vegan granola


– 3 cups of rolled oats
– 1 cup of chopped toasted walnuts
– 1 cup of pumpkin seeds
– 3/4 cup of coconut oil
– 1/4 cup of agave syrup (honey works too)
– 1/2 cup of goji berries
– 1/2 cup of dried mandarins
– 1/2 teaspoon of vanilla extract
– a teaspoon of cinnamon (optional)
– a teaspoon of clove (optional)
– a pinch of nutmeg (optional)
– a pinch of salt


  1. Pre-heat your oven at 180C.
  2. If you haven’t yet, toast your walnuts lightly on a frypan without any oil, set aside.
  3. In a large bowl, mix your oats, chopped walnuts and pumpkin seeds, spices and salt.
  4. Next, in a small bowl, mix your vanilla extract, coconut oil and agave syrup.
    Pour your liquid mix into your dry mix and using a spatula stir it until your entire blend looks glossy.
  5. Spread your mix on a baking sheet lined with baking paper, making sure you press your granola flat evenly.
  6. Pop it into the oven at 150C for about 1 hour, stirring every 15 minutes to ensure it cooks evenly and avoids overbaking for a burnt bottom.
  7. Once out, allow the granola to cool to room temperature – this is when your crunch and clusters form!
  8. While it cools you can start chopping up your mandarins and grab your goji berries to add into your final blend.


I usually keep my granola in an airtight container, it’ll keep for a week without losing its crunch. But I won’t deny anyone from enjoying it straight away raw! Or have it with some milk or yoghurt with some fresh chopped fruit.

Just remember the granola ratio, 6:1!
Six parts dry, One part wet.