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Hazelnut maple granola clusters

Hazelnut maple granola clusters


8 serves

10 m

30 m


Base recipe

  • 2⅓ cups wholegrain rolled oats
  • 1 cup hazelnuts, coarsely chopped
  • ⅓ cup pepitas
  • ¼ cup chia seeds
  • 1 teaspoon ground cinnamon
  • 1 egg white
  • 2 tablespoons maple syrup
  • 1 tablespoon olive oil
  • 2 teaspoons vanilla extract
  • ¾ cup sultanas

To serve - Berry granola cups (serves 2)

  • 1 cup (140 g) frozen raspberries
  • 2 teaspoons maple syrup
  • 160 g (1½ cups) hazelnut maple granola clusters (base recipe)
  • 1 cup plain Greek yoghurt


Step 1

Combine oats, hazelnuts, pepitas, chia seeds and cinnamon in a large roasting pan.

Step 2

Whisk egg white, maple syrup, oil and vanilla in a jug until well combined. Add to oat mixture. Mix well, then use your hands to press mixture into small clusters.

Step 3

Bake in preheated 170 °C oven (fan-forced) for about 30 minutes or until golden brown. Remove from oven. Cool in pan, then transfer to an airtight container.

Step 4

To make berry granola cups, cook raspberries and maple syrup in a small saucepan over medium-high heat for about 3 minutes or until berries are soft and jammy. Remove from heat and cool. Layer granola, yoghurt and berry mixture in 2 serving glasses.


  • Granola will keep for up to 1 month in an airtight container in the pantry.
  • To get a headstart with berry granola cups, make raspberry mixture the night before and keep, covered, in fridge. Layer in glasses with granola and yoghurt just before serving.
  • Granola can also be served simply with milk and/or yoghurt and fresh fruit of your choice
  • Hazelnuts and sultanas can be replaced with different nuts and dried fruit. Try pecans with dried apricots or macadamias with dried figs.
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A collection of heart-healthy 30 minute or less recipes. Includes time-saving tips for quick, easy, delicious meals.

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