Cassie Cawston makes Sugar Free Granola

Cassie Cawston

Cassie Cawston, lives in Sydney but holidays in Forster on the mid north coast NSW. Cassie is passionate about good healthy eating, exercise and lifestyle. On a recent visit to the area, Cassie made her crunchy granola for Food For Thought. This is her recipe

Here is Cassie's Recipe for Sugar Free Granola

Cassie's Healthy, Sugar-Free Granola


  • 1 1/2 cups raw mixed nuts, roughly chopped
  • 1/2 cup of seed mix - pepitas & sunflower seeds
  • 1 1/2 cups traditional oats
  • 1 cup organic shredded coconut
  • 2 tablespoons white chia seeds
  • 1 teaspoon of ground cinnamon
  • 3 tablespoons raw organic virgin coconut oil, melted
  • 2 tablespoons of rice malt syrup


Preheat oven to 150°c, line a baking tray with baking paper

Roughly chop mixed nuts

Combine all dry ingredients in a large mixing bowl

In a separate bowl melt coconut oil

Add rice malt syrup to coconut oil

Add oil/syrup mixture to the dry ingredients and stir to coat evenly

Spread mixture onto the prepared baking tray ensuring it is spread thinly in order to reach optimum crunchiness! Use an additional baking tray if need be

Bake for 20-25 minutes or until golden, turning/mixing halfway through the cooking time


Note: The darker the granola the crunchier it will be

Serve with your favourite full cream Greek style yoghurt and accompany with seasonal, fresh fruit

Store in an airtight canister and consume within 2 weeks




Note: This recipe is based on Sarah Wilson’s Coco-Nutty Granola