Christmas granola with nuts and seeds + winter in Sweden

It’s only a week left until Christmas and I am so excited. The time leading up to Christmas Eve is my favorite time of the year. And guess what? It has been snowing the entire weekend so everything is covered in white fluffy snow now ❄️ It’s sooo beautiful and I just had to go for a walk to capture it all. Now I just hope it won’t melt away until after Christmas Eve. Well, to be honest I hope it won’t melt until March, but I guess that’s too much to ask for, right?  

Are you having a busy last week before Christmas? I hope you’re not stressed out and that you take time to enjoy this special week. I’m having a more or less chill week. It’s mostly admin work, writing blog posts and fixing the last details for a couple of collabs so I’m feeling rather comfortable over here. Today I even had time for a post lunch nap ? But when being almost 9 months pregnant, I think a short nap is in order? 

Anyway, I have a few recipes coming to the blog this week. I had planned on sharing them earlier, but somehow I didn’t find the time for it. But they are all simple recipes so you’ll indeed have time to make them anyway. There will be both sweet and savory ones, but today’s recipe is for your Christmas breakfasts. No matter if you eat porridge, yoghurt or smoothie bowls for breakfast, a tasty granola recipe always come in handy, don’t you agree? I add lots of seeds and nuts to mine, and season with Christmas-y spices like cinnamon, cardamom and a little vanilla.

Making your own granola is super simple, so there’s no need to buy from the store. The ones you buy are often packed with sugar and a lot more expensive than if you make your own. Plus, making your own takes basically no time at all, and you get to decide exactly what’s in it. Can’t be better, right? With that being said, let’s have a look at the recipe! 

Christmas granola 

4 dl rolled oats
2 dl sunflower seeds
2 dl cashew nuts
1 dl pumpkin seeds
1 tbsp cinnamon
1 tsp cardamom
1/2 tsp pure vanilla 
3 tbsp maple syrup
2 tbsp non-flavored coconut oil, melted 


  1. Preheat the oven to 175°C. 

  2. Coarsely chop the cashew nuts. 

  3. Combine rolled oats, sunflower seeds, cashew nuts, pumpkin seeds, cinnamon and cardamom in a baking bowl. 

  4. Combine coconut oil and maple syrup and add to the baking bowl. Stir together. 

  5. Pour the granola onto a parchment paper covered baking sheet. 

  6. Bake for about 30 minutes, or until golden. Stir occasionally. 

  7. Store in an airtight container. 

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