Sweet & Seedy Granola

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Sweet & Seedy Granola

We eat a lot of granola around here. Mark turns it into cereal (which for him is a nightly indulgence) and I top my smoothies with it (which is pretty much a daily occurrence as well #noshame). While I love my Winter Spiced Granola, Mark prefers a more classic flavor. So last week I set off to create a solid, classic granola. This was the winner.
​A pet peeve of mine is when granola isn’t “clumpy”. I love those big, chewy, clusters. And when milk is poured over the granola (in Mark’s case), it’ll stay crunchy-er longer than the “non-clumpy” granola. So, you guessed it – this granola is super “clumpy”.

I also did my best not to use any “weird” ingredients. I seriously wanted to create a recipe that anyone with a kitchen and pantry staples could whip up and feel good about eating. Sure, there is sweetener in this, but I promise, it is still much better for you than the granola you will find on the shelves of Target. It is 100% naturally sweetened, whole-foods based, and packed with healthy fats (which are great for you, and also very satisfying). This granola is a healthy treat that will make you feel full, provide you lots of energy, and give you zero shame when eating it.

Give this super easy granola a try and let me know what you think!

Sweet & Seedy Granola
Gluten-Free & Dairy-Free | Makes about 8 cups

Ingredients:

  • 5 cups rolled oats (make sure they are certified gluten-free for the gf eaters out there)
  • 1/2 cup maple syrup
  • 1/3 cup honey
  • 2/3 cup coconut oil, melted
  • 1 Tbsp. vanilla
  • 2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp fine sea salt
  • 1 cup raw sunflower seeds*
  • 1 cup raw pumpkin seeds*
  • 2/3 cup ground flaxseed**
  1. Preheat oven to 350 degrees F.
  2. Spread oats evenly over a couple large baking sheets and toast in the oven for about 15-20 minutes, or until lightly golden and fragrant. Remove from oven and let cool. Turn the oven down to 325 degrees F.
  3. In a very large bowl, combine maple syrup, honey, coconut oil, vanilla, cinnamon, nutmeg, and sea salt. Stir in the toasted oats, seeds, and flaxseed. Mix well until completely combined.
  4. Line the baking sheets with parchment paper and dump all the granola mixture onto the baking sheets. Spread evenly and press firmly to ensure that the granola is compact.
  5. Place the baking sheets back into the oven and cook for about 40-45 minutes. Tun the pan halfway through to ensure that the granola is cooked evenly. The granola is done when it is a deep golden and mostly firm to touch. If it feels slightly soft after 45 minutes, do not worry- it will stiffen up once it cools.
  6. Once the granola is cooled completely, remove it from the pan and break it up into your desired-size chunks.
  7. The granola will last for about 3 weeks in a sealed container.

*You can find raw seeds in most natural foods stores. Trader Joes carries them the cheapest I’ve found. You can also use toasted seeds, but I’ve found that the flavors mesh best when the seeds are raw. If you do happen to use toasted seeds, ensure they are unsalted or leave out the salt in the recipe.

**If you don’t have ground flaxseed on hand, you could sub your favorite type of flour (spelt, almond, coconut, etc.) results may vary though.