Pecan & Coconut Granola with creamy blueberry smoothie

Home made granola ❤ My fav! I love the smell of cinnamon and cardamom, almost like I would be baking cinnamon buns (fooling the brain 😉 ) Just mix all of your favourites together, bake in the oven and voilá you have yourself a delicious weekend breakfast. I was actually searching for a granola in the food store earlier today but didn’t find any that attracted my attention. Anyhow, I don’t mind since I know how easy it is to make my own. Adding coconut chips and medjool dates was such a splendid idea. Perfect post-workout-meal.

Pecan & Coconut Granola


5 dl gluten free oats

1 dl pumpkin seeds

1.5 dl pecans

0.75 dl melted coconut oil

0.5 dl water

0.5 -1 dl agave (you can also use for example coconut sugar or honey)

A hint of cinnamon & cardamom

+ Natural coconut chips & chopped medjool dates


  1. Preheat oven to 150 degrees celcius.
  2. Melt the coconut oil in a pan on low heat. Add water and sweetener.
  3. In a large mixing bowl, combine all the dry ingredients and stir together.
  4. Add the coconut oil mixture and stir evenly.
  5. Place the granola on a baking tray and bake in the oven for approx. 30 minutes until golden brown, stirring every ten minutes to achieve an even colour.
  6. Remove from oven and transfer to a big bowl. Add the coconut chips and chopped medjool dates and mix until evenly distributed.
  7. Store the granola in an airtight jar.

Processed with VSCO with a5 preset

Processed with VSCO with a5 preset

Creamy Blueberry Smoothie


1 frozen banana

2 dl blueberries

1 tbs peanut butter

1 tbsp pea protein 

A hint of cinnamon

A dash of almond milk

2 tsp glutamin (for my gut) 

2 ice cubes


  1. Place all lovely ingredients in your blender and mix until fluffy and fully combined.
  2. Pour the delicious smoothie into a jar and enjoy with granola.

Processed with VSCO with a5 preset

Processed with VSCO with a5 preset

Processed with VSCO with a5 preset

Have a lovely Saturday evening ❤



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