Donna Hay: Basics To Brilliance Kids

Make your own granola for a healthy start. Donna likes hers with sunflower seeds, pumpkin seeds, coconut and cranberries - yum!


  • 3 cups (270g) rolled oats or rolled spelt flakes

  • ¾ cup (120g) sunflower seeds (super crunchy)

  • ¾ cup (120g) pepitas (pumpkin seeds)

  • 1 cup (75g) shredded coconut

  • 1 tablespoon ground cinnamon

  • 2/3 cup (160ml) maple syrup

  • 1 cup (130g) dried cranberries or sultanas


  • 1.

    Preheat oven to 160°C (325°F). Line 2 baking trays with non-stick baking paper.

  • 2.

    Place the oats, sunflower seeds, pepitas, coconut, cinnamon and maple in a big bowl and mix really well to combine, using a spatula.

  • 3.

    Divide the granola mixture between the prepared trays and spread it out evenly. Bake for 15 minutes.

  • 4.

    Wearing oven gloves, remove the trays from the oven and, using a spatula, carefully give the granola a little stir to help it cook all over. Bake for another 10–15 minutes or until crunchy.

  • 5.

    With your oven gloves on, remove the trays from the oven. Sprinkle each tray with the cranberries and allow to cool.

  • 6.

    You can serve the granola in bowls topped with milk, your favourite fresh fruit and some natural yoghurt.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 427kj
  • Fat Total 18g
  • Saturated Fat 7g
  • Protein 10g
  • Carbohydrate 60g
  • Sugar 28g
  • Sodium 11mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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TOP TIP! This tasty toasted muesli will keep in a tightly-sealed jar for up to 2 weeks.

For more recipes like this, purchase your copy of Donna Hay's new cookbook, 'Basics to Brilliance Kids' at or from your favourite book store.

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