Manna House Hearty Granola

Naturally sweet, oil-free, and nourishing — a crunchy favourite for breakfast or a wholesome meal on the go.

A naturally sweet, oven- or dehydrator-friendly recipe that’s wholesome, hearty, and perfectly balanced with the zing of dried cranberries.

At Manna House, we believe in nourishing our bodies with wholesome, natural foods that fuel both body and spirit. This granola has become a guest favourite at our retreats, thanks to its perfect blend of hearty oats, crunchy seeds, and nuts, naturally sweetened with dates, and finished off with the delightful tang of dried cranberries. Whether you enjoy it as a wholesome breakfast, a topping for plant-based yoghurt, or a meal replacement this granola is the perfect balance of sweet, crunchy, and nourishing goodness.

Ingredients

All organic ingredients: oat grouts, dessicated coconut, hazel nuts, pumpkin seeds and dates.

• 1 kg oats (500g fine: blended oat groats or jumbo and 500g Jumbo).

• 1 cup of dessicated coconut

• 1 cup pumpkin seeds

• 1 cup sunflower seeds

• 1 cup hazelnuts

• NOTE: Use any nut or seed you like, just make sure it's 3 cups all together - all rough grounded

• 2.5 cups of dates with 1.5 cups of hot water

• 1/2 tsp salt (optional)

• Dried fruit or coconut

How to make

1. Grab your organic oat groats and blitz them into a fine flour. I used a Nutribullet blender, which did a great job getting them nice and powdery—perfect for our granola base.

   

   

   

2. Toss your seeds and nuts into the blender and give them a quick blitz—just enough to break them up a bit, not into dust. We want texture, not powder! Mix this hearty blend into a bowl with your jumbo oats, fine oat flour, and desiccated coconut. It's already looking like granola greatness in the making!.

The dry ingredients, except the dried fruits are added together.

3. Pop your dates into a bowl and pour over some hot water—just enough to cover them. Let them sit and soak up the warmth until they’re nice and soft (a little spa moment for your dates!). Now, one by one, give each date a gentle squeeze to make sure all the stones are out—trust us, no one wants a surprise crunch in their granola! Once stoneless and squishy, tip the dates and their soaking water into a high-speed blender and blitz into a smooth, sticky purée.

   

4. Pour that lovely, sticky date paste over your dry mix and roll up your sleeves—it’s kneading time! Work it all together with your hands until everything is evenly moistened. You’re aiming for a crumbly texture, not a dough, so don’t worry if it’s not sticking together like a cake mix. Just make sure there are no dry patches hiding at the bottom of the bowl!

5. Now it’s time to transform that mixture into golden, crunchy goodness. You’ve got two options here:

   Oven method: Spread the mixture evenly on a tray. Bake at 140°C for 20 minutes, then lower the heat to 90°C and bake for another 45 minutes. Once the time's up, turn the oven off and leave the granola inside to finish drying out as it cools—this step makes all the difference!

   Dehydrator method (my favourite!): Spread the mix onto dehydrator trays and set it at 65°C. Leave it for about 4–6 hours, or until fully dry. It’s a more hands-off approach, no risk of burning, and it always turns out beautifully.

I was able to make 5 racks of granola for the dehydrator

Add your favourite dried fruit.

6. Once your granola is completely cool, stir in some dried fruit—my favourite is dried cranberries. Their tangy bite balances the natural sweetness of the granola perfectly. You can also toss in raisins, mulberries, or whatever dried fruits you love, apricots or even prunes!

7. Storage tip: I store mine in tall mason jars, kept away from light to preserve freshness. The drier the granola, the longer it will keep — though in our home, it usually disappears within a week. It’s so satisfying and nutritious that it often becomes a quick and wholesome meal replacement throughout the day.

Serving suggestion: I love enjoying this granola with a splash of homemade cashew and Brazil nut milk, topped with a handful of fresh strawberries and blueberries. It’s a beautiful balance of crunch and creaminess — a breakfast (or anytime meal) that feels like a treat but fuels like a meal.

What’s your favourite way to enjoy granola? Do you have any unique twists you add to your granola recipe? Let us know in the comments below!