Luke Hines’ Maple and Almond Granola

Make this crunchy, gluten-free granola at the start of the week, so you can enjoy a healthy fuss-free breakfast every single day.


  • 3 tbs coconut oil, melted
  • 3 tbs maple syrup
  • 100 g (1 cup) pecans, roughly chopped
  • 100 g (1 cup) almonds, roughly chopped
  • 1 tbs shredded coconut
  • 125 g (1 cup) pumpkin seeds
  • 60 g (½ cup) sunflower seeds
  • 1 tsp ground cinnamon

To serve

  • Whipped coconut cream
  • Fresh berries
  • Edible flower petals (optional)


Step 1.
Get started by preheating the oven to 200°C and lining a large baking tray with baking paper.

Step 2.
In a large bowl, combine the coconut oil and maple syrup, then add the pecans, shredded coconut and all the seeds. Mix everything together until all the dry ingredients are well coated in the syrup mixture.

Step 3.
Spread the granola evenly over the baking paper and bake for 20 minutes, or until everything turns nice and golden brown.

Step 4.
Remove the tray from the oven and leave to cool, then add the cinnamon and mix well. Transfer to an airtight container and store for up to 2 weeks.

Step 5.
To serve, top with whipped coconut cream and fresh berries, and some edible flower petals if you’re feeling extra fancy!

Serves 4


eat clean luke hines Extract from 
Eat Clean by Luke Hines.
Available now. Published by Pan Macmillan. Go to Booktopia to purchase.