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crunchy granola with oats, nuts and seeds

  • Author: Heather Bursch
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 10 servings 1x
  • Category: Breakfast
  • Method: Baking


Slightly sweet and toasty granola with oats, pecans, almonds, pepitas and sunflower seeds. 


  • 3 cups of old-fashioned oats
  • 1 cup of raw pecans
  • 1/2 cup skin-on raw almonds
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup raw pepitas or sunflower seeds 
  • 1 tablespoon of ground cinnamon
  • 1/4 teaspoon of ground nutmeg
  • 1/2 cup liquid honey or maple syrup or combination
  • 1/4 cup melted butter (or unrefined virgin coconut oil)
  • 1 1/2 teaspoons of vanilla
  • pinch of salt


  1. Preheat oven to 300°. 
  2. Prepare a baking sheet with a layer of parchment paper or brush pan with melted butter or coconut oil. 
  3. Mix oats, nuts, coconut, and seeds together in a large bowl. Sprinkle cinnamon and nutmeg on top of the mixture and stir until fully incorporated.
  4. In a saucepan or microwave-safe bowl, melt butter and syrup or honey until just melted and whisk to combine. Add vanilla and whisk again. Drizzle liquid over granola mixture and stir until all dry ingredients and spices are incorporated. Sprinkle lightly with salt (2 pinches) and stir.
  5. Tip granola out onto the baking sheet scraping all ingredients and spices with a spatula and spread mixture in an even layer. 
  6. Bake at 300° for 15 minutes. Stir and bake for another 10-15 minutes until pecans are lightly browned and toasted but not too dark. The granola gets more crunchy as it cools and dries.
  7. Stir granola and let cool on the cookie sheet.
  8. When cooled, break up and store in an airtight container at room temperature for up to a week.