Homemade Nut and Seed Granola
This homemade granola is packed with anti-inflammatory nuts and seeds, making it a high-fibre, nutritious breakfast perfect for meal prepping and batch cooking. It's naturally sweetened, crunchy, and provides a balanced start to your day. It stores well and tastes delicious served with yogurt or milk.
Ingredients 13
2 cups rolled oats
1⁄2 cup raw almond, roughly chopped
1⁄2 cup walnuts, raw, roughly chopped
1⁄4 cup pumpkin seeds (pepitas), raw
1⁄4 cup sunflower seeds, raw
1⁄4 cup flaxseeds
1⁄2 cup shredded coconut, unsweetened
1⁄4 cup coconut oil, melted
1⁄4 cup pure maple syrup
1 tsp vanilla extract
1⁄2 tsp ground cinnamon
1⁄4 tsp ground turmeric
1⁄4 tsp fine sea salt
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 9
Preheat the oven to 320°F (160°C fan) and line a large baking sheet with parchment paper.
In a large bowl, combine the , , , , , and .
In a small bowl, whisk together the , (or honey), , , , and .
Pour the wet mixture over the dry ingredients and stir well to coat everything evenly.
Spread the onto the prepared baking sheet in an even layer.
Bake for 15 minutes, then remove from the oven and stir gently.
Add the , return to the oven and bake for another 10–15 minutes, stirring once, until golden. Watch closely at the end to prevent burning.
Let the cool completely on the baking sheet, where it will crisp up further.
Transfer the cooled to a jar or airtight container for storage.
Helpful tips
For extra crunch, let the granola cool without stirring after baking.
Customize with your favorite nuts or seeds; avoid roasted or salted varieties.
This granola keeps well sealed for up to 2 weeks at room temperature or longer in the fridge.
Enjoy with Greek yogurt, milk, or as a topping for smoothie bowls.
