This superfood nut and seed mix is full of protein and fibre which keeps you nice and full and is sweet and crunchy.
I used to get store-bought granola but I was truly never satisfied with it. Then my wonderful cousin would make delicious granola. I was always excited when she gave me some from her batches. She would tell me how easy it was to make but I never got around to it. Now I make my own on the regular. As soon as we are out I make a new batch.
Having this already made allows us to have a quick and healthy breakfast when we don’t have time to prepare something like pancakes (a frequent request from my kids). I generally use it like cereal by adding some homemade Cashew Milk and fresh fruit. I also use it as a topping for my Chia Pudding or layered in a Yogurt Parfait. We often just snack on it right out of the jar too!
The maple syrup, coconut sugar, and dried blueberries give it sweetness. The nuts and seeds give the crunch and provide good protein and fibre. Cinnamon can lower blood sugar, acting like insulin, which is great considering this recipe contains natural sugars. It also contains antioxidants and is anti-inflammatory. It even has anti-bacterial, anti-viral and anti-fungal properties. It is optional if you don’t like the taste.
I make this in a large batch because we go through it quite a bit. It keeps well when stored in an air-tight container. I keep it in a large 8 cup mason jar. We tend to keep the jar on our kitchen island because we snack on it throughout the day. You can half the batch if you feel like it may be too much for you.
Once the granola is done cooking, you will notice that the colour has deepened and gets a nice golden brown. I like to let it set on the pan until it is fully cooled down to let it create clusters. I tend to eat some of it while it’s fresh out of the oven. It’s hard to resist because it is so delicious while warm.
- ⅓ cup coconut oil
- ½ cup maple syrup
- ¾ cup shredded coconut unsweetened
- 3 cups slivered almonds
- 2 cup pecans
- 1 cup walnuts
- ⅓ cup sunflower seeds roasted and unsalted
- ½ cup pumpkin seeds
- ⅓ cup dried blueberries
- ¼ cup hemp seeds
- ¼ cup chia seeds
- 2 tbsp flaxseed meal
- 3 tsp cinnamon
- 3 tbsp coconut sugar (optional)
- ½ tsp salt
- Preheat oven to 325°F.
- Melt the coconut oil in a small pan or pot on low, add maple syrup. Whisk to combine.
- Add all dry ingredients to a large bowl and mix to combine.
- Pour conconut oil and maple syrup mixture over dry ingredients and mix untilevenly coated.
- Spread mixture onto a large baking sheet lined with a non-stick silicone mat or parchment paper. Make sure to evenly spread.
- Bake for 25 minutes, tossing halfway through.
- Let cool before storing.
- This recipe makes about 8 cups total.
- Time for baking may vary depending on your oven, keep an eye on it during the last 5 to 10 minutes ensuring it does not burn.
- Add 1 to 2 teaspoons of vanilla for extra flavour.
- You can omit the salt or even add more if you are looking for a sweet and salty snack.
- Snack on it as is or eat it like cereal by adding dairy-free milk (I use my homemade Cashew Milk most often) and fresh fruit. Use it as a topping on your Chia Pudding or in your non-dairy Yogurt too.
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