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Nuts & Seeds Granola

  • Serves: 6
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 min
Nuts & Seeds Granola

This nutty, seedy, maple-sweetened granola makes mornings way easier. Serve it over Greek yogurt with honey and fresh berries for a power-packed breakfast the whole family will love.

So Nutty

In case you couldn’t tell from our Fig Granola post, we’re a little (lot) nuts for granola. And for good reason. Not only is it super good for you, but it’s one of the few breakfast items in the house that the kids will always agree to eat. Plus, once the batch is made, you can have a big ole bowlful on the table in under five minutes. That’s a win we’ll take any day of the week.

Why Homemade Granola Is the Best Thing, Ever

As we’ve noted, granola is pretty much a food group in our house, and this granola recipe is one we reach for time and time again. Here’s why we love it so:

  • It’s easy. Homemade granola is so simple to make. Even the littles love getting in on the action. Once you’ve made your own you’ll never go back to store-bought again.
  • It’s good for you. Is granola good for you? Absolutely. It’s one of the most nutrient-dense breakfasts you can have. Packed with everything from fiber and protein to loads of different vitamins and minerals, this healthy granola is a breakfast that can’t be beat.
  • It travels well. Whether we’re hitting the trail for a hike or headed out camping, we make sure to always pack a monster bag of DIY granola. It’s even great for snacking on dry by the handful and without any yogurt or milk.
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Ingredients to Make Our Nuts & Seeds Granola

If there’s one thing our homemade granola recipe relies on, it’s lots and lots of power-packed nuts and seeds. Head to the bulk bins at your local grocer—you’ll want to stock up on:

  • Old-fashioned oats. Oatmeal is SO good for you! It’s considered one of the healthiest grains out there. High in fiber and energy-boosting carbs, heart-healthy oats are also full of magnesium, iron, zinc, and folate.
  • Pecans. Not only are they delicious, pecans are high in antioxidants and many other essentail vitamins and minerals.
  • Pumpkin seeds. We love, love pumpkin seeds, not only for their distinctive flavor and crunch but as a great source of protein, beta carotene, and omega-3s, too.
  • Chia seeds. Chia seeds help keep you feeling full longer, and they’re also packed with fiber, iron, and antioxidants.
  • Sesame seeds. Small but mighty, sesame seeds are full of healthy fats, B vitamins, fiber, and protein.
  • Slivered almonds. Buying your almonds already blanched and slivered takes the work out of chopping them. We love using them in our nut granola not only because they are full of fiber, protein, and vitamin E, but they also help keep us feeling nice and full long after we’ve polished off our bowls.
  • Coconut flakes. While most homemade granola recipes rely on dried fruit, we’ve turned ours into coconut granola, with the big, buttery flakes bringing a dose of healthy fats and loads of sweet, slightly tropical flavor.
  • And from the pantry + fridge, you’ll want to make sure you’ve got: maple syrup, coconut oil, vanilla extract, salt, cinnamon, and an egg.
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How to Make Granola from Scratch

Making granola is a full-on family activity in our household with everyone getting assigned certain tasks—and everyone also getting their own turn to stir.

  • Organize all your dry goods. We’re talking oats, nuts, and seeds. The kids love to help us scoop, measure, and dump each one into the bowl. They also love to mix it all together with their hands, which makes for some fun sensory play.
  • Heat coconut oil until liquified, then mix with syrup and add to the oat/nut/seed mixture. At this point, the kids get to pinch of little bites and legit would be happy eating bowlfuls of it even without baking.
  • Whip an egg white to mix in. Haven’t made granola with an egg white before? After you try this method you’ll never go back. Not only does the egg white provide some additional moisture keeping you from needing to add extra oil, but its proteins act almost like glue, creating big crunchy clusters of baked granola.
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Tools to Make Our Maple Granola

We’re guessing you’ll already well-equipped to make our healthy granola recipe. Here’s what you’ll need:

  • Big mixing bowl. Like, really big. This one ought to do the trick.
  • Rimmed baking sheet. Like this!
  • Parchment paper. Not a must, but lining your sheets with parchment makes clean-up a million times easier. If we’re making several batches of granola at once we’ll totally use the same sheets instead of tossing them.

More Breakfast Recipes We Love

It’s the most important meal of the day, after all.

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Granola-y Goodness

Did you make like a bird and bake up our super seedy, nutty, power-packed granola recipe? Show us those bowls and tag us @themodernproper and #themodernproper.

Nuts & Seeds Granola

  • Serves: 6
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 min

Ingredients

  • 4 cups Rolled oats
  • 2 cups Pecans, halves
  • 1/4 cup Chia seeds
  • 1 cup Pumpkin seeds
  • 1 cup Slivered almonds
  • 1/4 cup Sesame seeds
  • 1 cup Coconut flakes, sweetened or unsweetened
  • 1/2 tsp Salt
  • 1 tsp Cinnamon
  • 1/2 cup Coconut oil
  • 1 tsp Vanilla extract
  • 1/4 cup Real maple syrup, room temp
  • 1 Large egg white

Method

  1. Preheat oven to 350°F. Line a small, rimmed baking sheet with parchment paper. Set aside.
  2. Place rolled oats, pecans, chia seeds, pumpkin seeds, almonds, sesame seeds, coconut, salt and cinnamon in a large mixing bowl. Toss to combine.
  3. In a separate small, microwave safe bowl, heat the coconut oil until liquified. You may also do this over the stove top using a small sauce or frying pan. Add the maple syrup and vanilla extract to the coconut oil. Pour coconut oil mixture into the oat mixture. Stir until coated evenly.
  4. In separate small bowl beat the egg white until peaks have formed. Gently fold stiff egg white into the granola.
  5. Carefully pour granola onto the rimmed baking sheet. Using the flat bottom of a glass cup, gently press granola into a solid, even layer. Bake for 20 minutes. Every oven is different and we recommend gently lifting the edge of the parchment paper ½ and ¾ of the way through to ensure none of the edges are getting too dark.
  6. Let granola mixture cool for 10 minutes before breaking it apart. Store granola in an airtight container for up to 1 month.