Immune Boosting Granola
Breakfast is one of the best opportunities to nourish and fortify the body—and this granola does just that. Packed with immune-supportive ingredients and rich in fibre, healthy fats, and essential minerals, this scrummy blend is as functional as it is delicious.
At the heart of this recipe are Brazil nuts, one of the best natural sources of selenium, a trace mineral known to support thyroid health, reduce inflammation, and strengthen immunity. Alongside them, we’ve added Tigernut flakes—naturally gluten-free, prebiotic-rich, and full of resistant starch to help feed your gut microbiome and keep digestion ticking along smoothly.
This recipe is also bursting with zinc and magnesium-rich seeds like pumpkin and sunflower, along with antioxidant-packed goji berries, known for their vitamin C content and adaptogenic benefits. A warming blend of cinnamon and ginger not only enhances flavour but also helps balance blood sugar and boost circulation.
100% plant-based and free from refined sugars, this is a granola you can feel good about making—and eating. Sprinkle it over your coconut yogurt, chia pudding, or simply enjoy with your favourite dairy-free milk for a wholesome start to the day.
INGREDIENTS
Serves 8
1 cup Tigernut Flakes – I love @strp.d
1/2 cup brazil nuts
1/3 cup goji berries
1/3 cup pumpkin seeds
1/3 cup sunflower seeds
1/3 cup buckwheat grouts
1 tbsp chia seeds
Pinch of sea salt
1/4 cup coconut oil
1/4 cup maple syrup
1 tsp vanilla extract
2 tsp cinnamon
1 tsp ground ginger
1/3 cup coconut flakes
METHOD
Set the oven to 165c and line a baking sheet with parchment
Chop the brazil nuts into small pieces, I cut mine into ¼’s
In a large bowl combine the nuts, seeds, grouts, flakes, berries and pinch of salt, leaving the coconut flakes out for the moment
In a small pan heat the coconut oil, maple syrup, vanilla extract, cinnamon and ginger, whisk until combine then stir through the granola mix
Spread out evenly over the prepared baking sheet and bake for 10minutes
Remove from the oven, add the coconut flakes and stir the mixture well making sure the berries and nuts do not get too brown
Return to the oven and bake for a further 10minutes or until golden brown.
Allow to cool completely before storing in a kilner jar. Will last up to 3 weeks.
Enjoy with your favourite dairy free milk or use as a topping on coconut yoghurt, chia pudding or overnight oats.
