Delicious Granola!

Looking for a quick, ready-to-go yet well-balanced snack? Whether it's for breakfast, an afternoon pick-me-up, or a mid-night snack this granola recipe is delicious and nutritious.  One of the best features of this granola is that it keeps it's crunch whether it's stored in the fridge for 2-3 weeks or the freezer for 4-5 weeks so make extra and keep your fridge well stocked!  Put it in a mason jar with a hand crafted label and you've got yourself a lovely home-made gift.  This recipe is adapted from the ‘Oh She Glows' cook book that is filled with healthy, delicious, vegan recipes and I recommend checking out her book and website; it's pretty great.  

Hope you like it as much as I do!

Yield: ~6 cups         Prep Time: 15 minutes         Cook Time: 38-45 minutes



  • 1¼ cups rolled oats (regular not instant - instant has less nutirents!)
  • 1 cup whole raw almonds
  • ½ cup raw walnuts, halved or pieces
  • 2/3 mixed dried fruit (e.g., cranberries, cherries, raisins, apricots)
  • ½ cup raw pumpkin seeds
  • ¼ cup raw sunflower seeds
  • 1/2 cup unsweeted coconut flakes
  • 2 tsp ground cinnamon
  • ¼ tsp sea salt 


  • ¼ cup coconut oil, melted
  • ¼ cup plus 2 tbsp pure maple syrup and/or honey
  • 2 tsp pure vanilla extract


  1. Preheat oven to 275F.  Line a large rimmed baking sheet with parchment paper.
  2. Place ½ cup of the almonds into a food processor (or high performance blender) and process for about 10 seconds, until a fine meal forms (similar to the texture of sand).  Transfer the almond meal into a large bowl.
  3. In the food processor, combine the remaining ½ cup of almonds and all the walnuts and process for about 5 seconds, until finely chopped.  You’ll be left with some larger pieces and some powdery meal, which is what you want.  Add the mixture to the almond meal.
  4. Add the oats, dried fruit, pumpkin seeds, sunflower seeds, coconut, cinnamon, and salt to the large mixing bowl and stir to combine.
  5. Mix the maple syrup/honey, melted coconut oil and vanilla and add it to the bowl with the dry ingredients and stir thoroughly until combined.
  6. Scoop the granola on the baking sheet and spread it into a ½ inch thick layer and gently press down to compact it slightly.  Bake for 20 minutes, then rotate the pan and bake for another 18-25 minutes or more, or until the granola is lightly golden on the bottom and firm to touch.
  7. Cool the granola on the pan for at least 1 hour before breaking it apart into clusters.
  8. Store the granola in an air-tight glass jar in the fridge for 2-3 weeks or freeze it for 4-5 weeks.