Coconut & Cranberry Lupinola

Coconut & Cranberry Lupinola

Prep time 10 mins, cook time 20 mins.

Makes approximately 500ml container. (V), (GF) 


  • 1 cup lupin flake
  • 1 cup puffed rice (or millet)
  • ½ cup shredded coconut
  • ¼ cup pepitas (pumpkin seeds)
  • ¼ cup sunflower seeds
  • 1/3 cup rice malt syrup (or honey/golden syrup)
  • 3 tsp cinnamon powder
  • 3 tbsp coconut oil
  • ¼ cup cranberries 


  • Preheat oven to 170°C
  • In a bowl toss all the ingredients, except for cranberries, until well mixed and evenly coated.
  • Transfer the mix to a baking tray lined with baking paper.
  • Roast in oven and stir often until golden brown.
  • Depending on oven allow 15-20 minutes baking time.
  • Leave Lupinola to rest on baking tray while it cools, this will allow it to dry out and crisp up.
  • Once cool, add raw cranberries and mix to combine.


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