Project Description

Sometimes, it’s breakfast, sometimes it’s a snack, but it always tastes like dessert!


I didn’t start making my own granola until pretty recently. I used to never really consider the store-bought kind to be unhealthy because it wasn’t a colorful cereal and I could eat it on yogurt and call it a balanced breakfast.

Unfortunately, I was wrong. Although, not all store-bought granolas are unhealthy! It just seems that most brands have high amounts of refined sugar and extra sweeteners. Two things that aren’t really going to benefit you in the morning.

To further convince you to make your own granola, let me remind you of all the amazing ingredients you can add into your own blend:

  • nuts
  • seeds, seeds, seeds!
  • dried fruit
  • natural sweeteners
  • variety of seasonings
  • pureed fruit

Making granola is really a lot easier than you might think and the options are seriously endless. I like to snack on this recipe on it’s own or eat it with warmed apples or almond milk. I have it pictured here with plain Greek yogurt, blueberries and a drizzle or maple syrup.

Nut & Seed Granola

Full Recipe

  • 2 cups whole oats

  • 1/2 cup nuts of choice, chopped (I love walnuts & pecans)

  • 1/2 cup seeds – pumpkin, sunflower, sesame, hemp

  • 1/3 cup unsweetened coconut flakes

  • 1/2 tsp cinnamon

  • 1/4 tsp sea salt

  • 1/2 cup unsweetened apple sauce

  • 1/4 cup coconut oil, melted

  • 1 tsp pure vanilla extract

  • 1/4 cup maple syrup

  • Preheat oven to 320 and line two baking sheets with parchment paper with a small amount of overhang to use to lift later.

  • In a large mixing bowl, stir together applesauce, oil and vanilla to combine.

  • Stir in all the dry ingredients to coat and add more coconut oil if necessary. The mix should be crumbly and seemingly dry but okay as long as all dry ingredients are lightly coated.

  • Spread out 1/2 of the mix on one prepared pan and the other half on the other pan.

  • Press down granola into an even layer and make sure the edges don’t have too many lose pieces that might burn.

  • Drizzle maple syrup over granola then bake for 20 minutes.

  • Check on granola, use a spatula to slightly break up some pieces into large chunks and rotate sheets if necessary.

  • Bake for another 20 minutes or until granola is slightly browned and crunchy.

  • Remove from oven and allow to cool for at least 30 minutes.

  • When cooled, pick up parchment paper like handles and funnel granola into jars without breaking it up manually, allow it to breakup on it’s own so nice chunks remain with the pieces that are smaller.

  • Seal jar and enjoy for 2 weeks.