Nuts & Seeds Granola

Nuts & Seeds Granola
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Our children have yet to realize how lucky they are to be growing up with endless varieties of food options right within reach. We feel it is our responsibility to help steer them toward making wise choices as they grow, in order to help them grow. We are well aware that, sadly, they will not be under our watch forever. So, among many other rolls we are playing, we are taking the health one seriously while we have a chance. And with that, hopefully we can offer some street “food” smarts to help them. In the country we are so privileged to live in, the healthy choice isn’t always the easy one. Our first task in this mission is to make smart choices ourselves. One of our biggest challenges is breakfast.

Easy, healthy breakfast mornings get us excited about our day.

Its safe to say our go to breakfast is oatmeal. Heart healthy and hearty. Its one of those dishes that we appreciate because we don’t have to use every dish in the kitchen to prepare it. Easy, healthy breakfast mornings get us excited about our day. If our kids don’t complain about their food and we can keep the kitchen clean, or at least not add to the already existing pile in the sink, we have succeeded. So we did ourselves a favor and came up with a few more go-to breakfast choices.

We have recently discovered that our kids love all sorts of granola bars and energy bites and have tested many different brands. As it turns out, our kids don’t seem to mind the seedy, nutty parts one bit. So we thought we’d celebrate the hearty old-fashioned oats and make a granola. A nutty, seedy granola with just a hint of cinnamon and real maple syrup for a little sweetness. We served ours over some unsweetened greek yogurt with a drizzle of honey and some fresh berries. It makes an outstanding breakfast. And in this world of so many choices your kids and your kitchens will thank you.

Nuts & Seeds Granola
Nuts & Seeds Granola

Nuts & Seeds Granola

Serves 6


4 cups rolled oats
2 cups pecans, halves
1/2 cup chia seeds
1 cup pumpkin seeds
1 cup slivered almonds
1/2 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


  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. 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. Pour coconut mixture into the oat mixture. Stir until coated evenly. In another separate small bowl beat the egg white until peaks have formed. Gently fold stiff egg white into the granola.
  3. 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.
  4. Let granola mixture cool for 10 minutes before breaking it apart. Store granola in an airtight container for up to 1 month.