A Food Journey – by Nadine (2)


Hello Source beauties! 

Hope everyone is coping ok with all this extra time at home. 

I’ve found that one way of dealing is to turn everyday into an opportunity. I’m not talking about single-handedly re-tiling your bathroom or learning Mandarin; I’m talking about little things. For example, taking an hour out of your day to make amazing Almond Maple Granola that the whole family can enjoy. Super healthy, crunchy granola with just the right amount of sweetness that can stay in an airtight container for up to a month. It’s also a great, healthy alternative to the sugar drenched Ramadan desserts we’ve all grown accustomed to eating during this holy month.

Let’s forget 2020 for a minute and let me take you back to 2019 when I got accepted to an entrepreneur program in Austin, Texas. The program itself was really good, they gave us tools to scale up our businesses and an opportunity to be part of the dynamic entrepreneurial ecosystem that’s growing there. Having said that however, the highlight of my trip was going to Whole Foods; a supermarket chain that sells products that are free from artificial flavourings and preservatives. My happy place. 

I literally took an empty suitcase from Cairo in preparation for this very visit. 

So I’m going up and down the aisles filling my shopping cart for what seems like hours and I stumble across the much anticipated granola section. Lined up along the wall in dispensers, there must have been at least 30 kinds of granola there. I took pictures, filled 5 containers, piled them into my cart and made my way to the hotel to stuff my predesignated empty suitcase with all my goodies bound for Cairo. 

They didn’t last too long. 

Recently, a few weeks into quarantine, in parallel with taking on the ambitious task of organizing my whole house, I started looking through old pictures and found a picture of the blessed Whole Foods granola wall. Charged with newfound inspiration I thought to myself, it’s time to make my own. I want to make it as healthy as possible; use only plant based, clean ingredients and control the sugar content, unlike most commercially sold granolas that contain loads of hidden sugar and preservatives. 

Here it is. A simple recipe that works every time. It is free from gluten, dairy, refined sugar and for my vegan friends out there, I used maple syrup instead of raw honey. If you can’t find it, honey totally works. I’ve also used Baked almond butter, a great use for it if you need ideas other than spreading it on bread or using it in a smoothie. Oh and it’s sold right here on Source Beauty, so you don’t need to go far….just saying.


Prep Time: 10 minutes       Bake Time: 40 minutes



175 grams rolled oats , I use Lino Rolled Oats 

40 grams oat flour , by baked 

75 grams broken almonds, keep chunky 

80 grams pumpkin seeds

50 grams sunflower seeds

30 grams chia seeds

1/2 teaspoon salt

1 tablespoon cinnamon


150 ml maple syrup , or raw honey 

50 ml olive oil

3 tablespoons almond butter, by baked 


Preheat oven to 140 degrees (low temperature) while you prepare granola

mixture. Mix dry ingredients together first then incorporate the liquid ingredients.

Spread on a baking tray lined with baking paper and put in the oven for around

30 minutes, then flip granola over so it’s baked through and put back in for another

10 minutes (all ovens are different so keep an eye on it so it doesn’t burn).

Put the granola on a cold surface to cool then break up into chunks. Enjoy! 


Please share your results with me and happy baking!


Till next time,


Instagram:  @_stillcurious_

Email:  Nadine@bakedinegypt.com


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