Most shop bought granolas are made with seed oils but it’s so easy to make it at home yourself. This homemade granola is nutrient-dense, incredibly moreish and perfectly crunchy. Egg whites are the secret ingredient to create those light, crisp clusters without excess oil or sugar. To inject an extra hefty dose of nutrition we also add our beef organ powder which blends ins seamlessly without compromising on flavour. It makes a delicious quick snack and we also love it served with some organic Greek yogurt and seasonal fruit.

Makes a 500ml jar 

Ingredients: 

• 200g (4 cups) coconut chips 
• 130g (1 cup) almonds 
• 60g (1/2) cup pumpkin seeds 
• 1 tsp ground cinnamon 
• 1 scoop of Organised 
• A pinch of sea salt 
• 2 tbsp melted coconut oil 
• 2 tbsp raw honey 
• 2 organic eggs whites - beaten 

1. Soak overnight the almonds and pumpkin seeds in plenty of cold water. Drain them, rinse and using a tea towel pat them dry as much as you can. 
2. Preheat the oven at 150 degrees Celsius. 
3. Transfer them to a bowl together with the coconut chips. Add in the cinnamon and Organised and mix well.
4. Pour over the egg white, coconut oil and honey and stir everything together until it’s all well coated. 
5. Spread the granola on a large baking tray covered with baking paper. Bake in the oven for 18-20 minutes. Make sure to keep an eye on it as it can easily burn. Stir halfway through. You want a nice golden brown colour around the edges. 
6. Remove the granola from the oven and let it cool down completely. This is really important as it will prevent it from going soggy once stored away.
7. Transfer the granola to an airtight tight jar or container for few weeks. 
8. We love serving it with some greek yogurt and seasonal fruit.