Seedy Granola
Packed with wholesome ingredients and bursting with crunchy goodness, this Seedy Granola recipe is the ultimate homemade snack or breakfast staple. Featuring a nutrient-rich blend of rolled oats, pumpkin seeds, sunflower seeds, chia seeds, and flaxseeds, this granola is naturally sweetened with maple syrup and enhanced with the warm flavors of vanilla and cinnamon. The addition of coconut oil creates a perfectly golden, toasted texture, while optional mix-ins like dried cranberries or raisins add a delightful pop of sweetness. Quick to prepare in just 10 minutes and ready in under 30, this homemade granola is perfect for meal prep and stays fresh for up to two weeks. Sprinkle it over yogurt, enjoy it with milk, or snack on it by the handful for a healthy and satisfying treat! Ideal for those seeking a vegan, dairy-free, and customizable granola recipe, this is a must-try for granola lovers.
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Recipe Information
Ingredients
- 3 cups Rolled oats
- 0.5 cup Pumpkin seeds (pepitas)
- 0.5 cup Sunflower seeds
- 2 tablespoons Chia seeds
- 2 tablespoons Flaxseeds
- 0.5 cup Shredded unsweetened coconut
- 0.5 cup Raw almonds (chopped)
- 0.5 cup Maple syrup
- 0.25 cup Coconut oil (melted)
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Dried cranberries (optional)
- 0.5 cup Raisins (optional)
Instructions
Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, pumpkin seeds, sunflower seeds, chia seeds, flaxseeds, shredded coconut, and chopped almonds. Stir well to evenly distribute the ingredients.
In a separate small bowl or measuring cup, whisk together the maple syrup, melted coconut oil, vanilla extract, ground cinnamon, and salt until fully combined.
Pour the liquid mixture over the dry ingredients in the large bowl. Use a spatula to stir everything together until the oats and seeds are evenly coated.
Spread the granola mixture onto the prepared baking sheet, pressing lightly to create an even layer.
Bake in the preheated oven for 20-25 minutes, stirring once halfway through to ensure even toasting. Keep an eye on the granola to prevent burning, especially towards the end of the baking time.
Remove the baking sheet from the oven and allow the granola to cool completely on the pan. The granola will crisp up as it cools.
Once the granola is fully cooled, stir in the dried cranberries and raisins, if using.
Transfer the granola to an airtight container for storage. It can be stored at room temperature for up to two weeks.
Nutrition Facts
Calories |
3910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.6 g | 267% | |
| Saturated Fat | 90.2 g | 451% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 668 mg | 29% | |
| Total Carbohydrate | 468.4 g | 170% | |
| Dietary Fiber | 71.8 g | 256% | |
| Total Sugars | 223.1 g | ||
| Protein | 94.2 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 643 mg | 49% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 3587 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
