This golden, grain-free granola is buzzing with life ~ a mineral-dense mix with a heavenly flavour of vanilla, buttery macadamia and mango.
The nuts and seeds do most of the heavy lifting. Macadamias bring monounsaturated fats and magnesium; cashews add copper and zinc; flaxseeds offer a plant-based source of omega-3; sunflower seeds are rich in vitamin E; and pepitas bring zinc and iron. All coated in ghee, maple and our Cordyceps extract, with coconut flakes and dried mango folded through.
Our Inner Atlas Cordyceps is Cordyceps militaris, and it brings cordycepin and adenosine to the mix ~ compounds studied for their role in ATP production and oxygen utilisation, supporting natural energy and physical performance. It's the kind of addition that works in synergy with a morning ritual as we rise to meet the day ahead.
Serve with a good spoonful of coconut yoghurt. Or eat it by the handful straight from the jar ~ no judgement.
Enjoy x
Why You'll Love This Granola
- Gluten-free and grain-free
- Vegan and dairy-free option
- Naturally sweetened with maple syrup
- Made with Cordyceps, valued for supporting natural energy
- Rich in minerals from macadamias, cashews, flaxseeds, sunflower seeds and pepitas
- Bright with vanilla, dried mango and coconut
Golden Hour Granola Recipe
Makes about 4½ cups (9–10 serves) · Prep 10 min · Bake 15 min · Cool 20 min
Ingredients
1 cup raw macadamias
½ cup raw cashews
½ cup flaxseeds
½ cup sunflower seeds
½ cup pepitas
1 cup unsweetened coconut flakes
¾ cup dried mango (unsweetened), chopped
⅓ cup ghee, butter or coconut oil
¼ cup maple syrup
1 tsp Inner Atlas Cordyceps mushroom extract
2 tsp vanilla bean powder or vanilla extract
½ tsp sea salt
Method
- Roughly chop the macadamias and cashews. In a large bowl combine with the rest of the nuts and seeds ~ flax, sunflower seeds, pepitas and coconut.
- On the stove gently melt the ghee, butter or coconut oil, whichever oil you’re working with.
- Whisk together the melted ghee, maple syrup, Cordyceps extract, vanilla and sea salt.
- Once fully combined pour the mixture over the dry ingredients and stir thoroughly so all the nuts and seeds are fully coated.
- Spread onto a lined baking tray in an even layer.
- Bake at 160°C for around 10–15 minutes, stirring once, until lightly golden and fragrant. Keep an eye on the coconut because it can catch quickly.
- Let the mixture rest on the benchtop to cool, allowing it to get properly crunchy.
- Once the main mixture is ready, chop the dried mango and fold through.
- Serve with a dollop of coconut yoghurt and store the remainder in an airtight container.
Make It Your Own
- Vegan: use coconut oil instead of ghee.
- Nut swaps: brazil nuts, almonds or pecans work in place of cashews.
- Extra Cordyceps: stir an extra ¼ tsp into your yoghurt when you serve.
Inner Atlas Cordyceps
- Highly potent, containing greater than 30% beta-D-glucans.
- Certified USDA & EU Organic.
- Fruiting body only – 100% real mushrooms with no added fillers or mycelium.
- Lab-tested for purity.
Granola FAQ
Is this granola grain-free?
Yes. There are no oats or grains ~ the base is nuts, seeds and coconut, so it's naturally gluten-free and grain-free.
Can I make it vegan?
Yes. Swap the ghee for coconut oil. Everything else is already plant-based.
How long does homemade granola keep?
Up to 2 weeks in an airtight jar in the pantry. Add the mango after cooling so it stays chewy and the granola stays crunchy.
What is Cordyceps?
Cordyceps is a medicinal mushroom with a long history in traditional Chinese and Tibetan medicine. Ours is Cordyceps militaris, and its key compounds, cordycepin and adenosine, are studied for their role in cellular energy production. Read more in Cordyceps and its Amazing Benefits, or try it in our Spicy Watermelon Juice with Cordyceps.
