Making granola is so much healthier, satisfying, and downright tastier than buying it.  After all, you control the ingredients!!   The following recipe forms the foundation of the granola I make at least once every week.  I always experiment and add additional ingredients depending on how I feel or what’s in the pantry (always whole, unprocessed food; typically organic; never any added sugars)  In our household, we use granola for breakfast, snacks, and dessert.

This recipe yields  5+ cups; Cook time:  40-45 minutes


  • 4 – 5 cups organic, gluten-free rolled oats
  • 1 1/4 cups raw almond slivers
  • 1 1/4 cups raw pumpkin seeds
  • 1 cup chopped raw walnuts
  • 3/4 cup dried, unsweetened coconut chips
  • 1-2 tsp. cinnamon
  • 1-2 tsp. pure vanilla extract
  • pinch sea salt
  • 1/4 cup pure maple syrup
  • 1/4 cup coconut nectar
  • 2 tbsp olive oil


Optional add-ins:  3 tbsp. raw sesame seeds; 1 cup dried fruit (raisins, cranberries, mango, goji berries, etc.)*; grated orange or lemon rind; cacao nibs; raw pecan pieces.  Feel free to experiment!


  1. Preheat oven to 325 degrees F
  2. Line a large cookie sheet with parchment paper
  3. In a large bowl, mix all dry ingredients together
  4. Add all liquid ingredients to the dry mixture and stir until thoroughly mixed.
  5. Scoop the mixture onto the parchment-lined cookie sheet, flatten, and spread out evenly.
  6. Bake for 20 minutes; remove from the oven, re-stir, and flatten the mixture; bake for the remaining 20-25 minutes until done to your taste.  The longer it bakes, the more golden and crispy it becomes.
  7. *If using dried fruit, add it right after removing the granola from the oven for the last time.
  8. Serve plain or with coconut yogurt (or almond milk) and berries.