Winter spiced granola with Coco Start Blueberry & Banana

Prep time 10 min | cook time 45 min |  1 weckpot


  • 40 g extra virgin coconut oil
  • 3 tbsp dark coconut syrup
  • 2 tbsp extra virgin olive oil
  • 1 ripe banana
  • 3 cm fresh ginger, roughly grated
  • 250 g oatmeal
  • 100 g raw almonds and pecan nuts
  • 2 oranges, zest
  • 25 g flaxseeds
  • 25 g sunflower seeds
  • 30 g coconut flakes
  • 1 tbsp speculaas spices
  • ½ tsp sea salt
  • 150 ml Coco Start Blueberry & Banana


  1. Preheat the oven to 160 °C degrees and prep a baking sheet with parchment paper.
  2. Melt the coconut oil in a saucepan and add dark coconut syrup and olive oil.
  3. Stir and switch off the stove as soon as the coconut oil has melted and move the content into a food processor.
  4. Add the banana and ginger and pulse until everything is smooth.
  5. Put together in a bowl and stir: oatmeal, raw nuts, orange zest, flax seeds, sunflower seeds, coconut flakes, speculaas spices and a pinch of sea salt.
  6. Add the mixture from the food processor to all dry ingredients and stir again until everything is very well mixed together.
  7. Spread evenly over the prepared baking sheet and slide into the oven for 45 minutes. You need to open the oven and stir every 15 minutes for even browning: nobody likes burned granola, right?!
  8. Let the granola cool down completely before storing it in a weckpot.
  9. Now pour the Abbot Kinney’s Coco Start Blueberry & Banana into a bowl and add some granola to taste!

granola abbot kinney's

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