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Almond and Fennel Honea Grain-Free Granola (Gluten-Free, Vegan)

by Georgie Young
on 8th November 2018
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

This Almond and Fennel Honea Grain-Free Granola is packed full of nutritious nuts and seeds, sweetened with Plant Based Artisan’s Fennel Vegan Honea. Perfect sprinkled over yoghurt with frozen berries.

Almond and Fennel Honea Grain-Free Granola (Gluten-Free, Vegan)

5 - 1 review


  • 200g mixed nuts (preferably activated - see notes)
  • 1/4 cup Fennel Vegan Honea
  • 1 tbsp coconut oil
  • 2 tsp almond extract
  • 1 tsp ground ginger
  • 1 tsp fennel seeds
  • 1/4 tsp sea salt
  • 60g mixed seeds (preferably activated - see notes)
  • 50g dried goji berries
Prep Time


  1. Preheat your oven to 50°C.

  2. Add all of the ingredients except for your seeds and goji berries into the bowl of your Ninja food processor and process on LOW in 2 second intervals until you have some fine crumbs and bigger chunks. You will need to frequently scrape down the sides with a spatula to ensure you get an even mix. Stir in your mixed seeds.

  3. Line a baking tray with a silicone baking mat or non-stick parchment paper. Transfer your ingredients onto the baking tray and using a spatula spread the mixture thinly and evenly. Place the tray in the oven for 3 hours, be sure to rotate the mixture every 30 minutes to 1 hour.

  4. Remove from the oven and leave to cool completely. Break up the cluster and stir in your goji berries.

  5. Transfer into an airtight container and store for up to 2 weeks at room temperature.


    Activating your nuts and seeds will remove most remnants of phytic acid and aid in activating the enzymes that assist in the digestion of nuts, this is an optional step.  To activate soak them in water with a teaspoon of salt for at least 4 hours but preferably overnight. Thoroughly rinse then pat them dry with a clean tea towel and lay them out thinly and evenly on a baking tray.  Dehydrate by placing them in the oven on a very low temperature (65-70 degrees), for 3-4 hours.  Be sure to move them around the tray every hour.

    If you’re short on time you can place in the oven at 175 °C and cook for 30 minutes, stirring every 10-30 minutes until golden brown.

Georgie Young

Hi! I'm Georgie, a health and wellness freelance writer, fitness fanatic, recipe developer, and founder of the blog Greens of the Stone Age. I encourage modern day men and women to take a more holistic approach to their lifestyles, ditching their old toxic eating habits for colourful, fun, and healthy treats.
Read more posts by Georgie Young