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Granola Toast

By My Hippie Kitchen

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½ cup raw cashews

½ cup raw almonds

¼ cup raw pepitas

¼ cup raw sunflower seeds

½ cup unsweetened coconut flakes

¼ cup coconut oil

¼ cup coconut flower nectar

½ vanilla pod

4 dates

Petite Ingredient edible flowers



Prepare the night before

Preheat oven to 135 degrees celsius.

Roughly chop cashews and almonds and dates, and combine in a bowl with smaller seeds.

Place coconut oil and coconut flower nectar into a microwave-safe bowl, and microwave on high for 30 seconds, or until both are melted

Slice vanilla pod, and scrape half the insides out, add to the coconut oil and coconut flower nectar, stir vigourously

Add the vanilla coconut nectar oil to the nuts, dates and seeds mix and stir until all dry ingredients are coated.

Line a baking try with baking paper – and pour mixture into the tray, bake for 30 minutes, stirring occasionally

When the granola is golden and gorgeous, remove from oven and leave to cool for 2 minutes

Separate the mixture in half.

Gently encourage one half into a square toast shape.

Coax the other half of the mixture into 5 finger-width granola soldiers

Decorate with Petite Ingredient edible flowers

Refrigerate overnight