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Nutty granola recipe

Nutty granola recipe

  • Recipes
  • Dish type
  • Breakfast
  • Granola

This hearty granola is simply made with crunchy nuts and seeds. It is a lovely way to start your day!

1 person made this

IngredientsServes: 5

  • 50g flaked almonds
  • 50g chopped almonds
  • 50g chopped pecans
  • 75g chopped cashews
  • 40g pumpkin seeds
  • 40g sunflower seeds
  • 2 tablespoons maple syrup
  • 2 tablespoons light olive oil

MethodPrep:15min ›Cook:1hr20min ›Ready in:1hr35min

  1. Preheat the oven to 120 C / Gas mark ½.
  2. Combine flaked almonds, chopped almonds, pecans, cashews, pumpkin seeds, sunflower seeds, maple syrup and olive oil in a bowl; mix well. Spread out on a baking tray.
  3. Bake in the preheated oven until granola looks loose and dry, about 1 hour 20 minutes. Stir every 20 minutes. Let cool completely before transferring to an airtight container.

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Recipe Summary

  • 3/4 cup honey
  • 2 tablespoons unsalted butter, plus more for baking dish
  • 3 cups old-fashioned rolled oats
  • 1 1/3 cups slivered almonds (6 ounces)
  • Coarse salt
  • 1 cup raisins or other dried fruit
  • 1/3 cup creamy almond butter or other nut butter
  • 1/4 cup light-brown sugar

Preheat oven to 325 degrees. In a small saucepan, heat 1/4 cup honey and butter over low. Cook, stirring, until butter melts, 2 minutes.

In a large bowl, combine oats, almonds, and pinch of salt. Drizzle honey mixture over oat mixture and stir to combine wipe saucepan clean. Spread mixture evenly on a large rimmed baking sheet. Bake until golden brown, about 20 minutes, stirring occasionally. Let cool completely on sheet, 10 minutes. Return to large bowl and add raisins stir to combine.

Lightly butter an 8-inch square baking dish. In saucepan, combine 1/2 cup honey, almond butter, and brown sugar over medium. Cook, stirring occasionally, until mixture comes to a boil and sugar dissolves, 10 minutes. Drizzle over oat mixture and stir until combined transfer to baking dish. With a spatula, firmly press granola into dish. Refrigerate until firm, about 1 hour, then cut into 16 bars or squares. Store in an airtight container at room temperature, up to 5 days.

Recipe: Ultimate nutty granola clusters

A versatile recipe for creating the ultimate nutty, cluster-filled granola.


  • 1 cup (250 mL) whole raw almonds
  • 1/2 cup (125 mL) raw walnut halves or pieces
  • 3/4 cup (175 mL) gluten-free rolled oats
  • 1/2 cup (125 mL) raw buckwheat groats or gluten-free rolled oats
  • 2/3 cup (150 mL) mixed dried fruit (such as cranberries, apricots, cherries, etc.)
  • 1/2 cup (125 mL) raw pepita seeds
  • 1/4 cup (60 mL) raw sunflower seeds
  • 1/3 cup (75 mL) shredded unsweetened coconut
  • 2 teaspoons (10 mL) ground cinnamon
  • 1/4 teaspoon (1 mL) fine-grain sea salt
  • 1/4 cup plus 2 tablespoons (90 mL) pure maple syrup or other liquid sweetener
  • 1/4 cup (60 mL) coconut oil, melted
  • 2 teaspoons (10 mL) pure vanilla extract


1 Preheat the oven to 275°F (140°C). Line a large rimmed baking sheet with parchment paper.

2 Place 1/2 cup (125 mL) of the almonds into a food processor and process for about 10 seconds, until a fine meal forms (similar in texture to sand). Transfer the almond meal to a large bowl.

3 In the food processor, combine the remaining 1/2 cup (125 mL) almonds and all of 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 bowl with the almond meal.

4 Add the oats, buckwheat groats, dried fruit, pepita seeds, sunflower seeds, coconut, cinnamon, and salt to the bowl and stir to combine.

5 Add the maple syrup, melted oil, and vanilla to the bowl with the dry ingredients and stir until thoroughly combined.

6 With a spatula, spread the granola into a 1/2-inch (1-cm) layer on the prepared baking sheet and gently press down to compact it slightly. Bake for 20 minutes, then rotate the pan and bake for 18 to 25 minutes more, or until the granola is lightly golden on the bottom and firm to the touch.

7 Cool the granola on the pan for at least 1 hour before breaking it apart into clusters.

8 Store the granola in a glass jar in the fridge for 2 to 3 weeks or freeze it for 4 to 5 weeks.

Tip: If you'd like to make a completely grain-free granola, simply replace the buckwheat groats and rolled oats with an additional 1 cup (250mL) finely chopped nuts.

Excerpted from The Oh She Glows Cookbook: Vegan Recipes to Glow from the Inside Out by Angela Liddon. Recipes Copyright © 2014 Angela Liddon, Photography copyright © 2014 David Biesse, Eric Liddon and Angela Liddon. Excerpted by permission of Penguin Canada Books Inc., Toronto. All rights reserved.

Recipe Summary

  • 2 cups old-fashioned rolled oats
  • 1 cup packed brown sugar
  • ⅔ cup uncooked millet
  • ⅔ cup dried cherries
  • ¼ cup walnut halves
  • ¼ cup roasted, salted whole almonds
  • ¼ cup hazelnuts
  • ¾ teaspoon kosher salt
  • 3 tablespoons butter, melted
  • 2 tablespoons light-colored corn syrup
  • 1 large egg white
  • Cooking spray

Combine first 8 ingredients, tossing to combine. Combine butter, syrup, and egg white, stirring well. Drizzle butter mixture over oat mixture toss well to coat. Spread mixture in a single layer on a baking sheet lined with parchment paper coated with cooking spray. Bake at 400° for 27 minutes or until golden, stirring twice.


  • ¾ cup raw hazelnuts
  • ½ cup raw almonds
  • 1 ⅓ cups gluten-free rolled oats
  • ½ cup unsweetened shredded coconut
  • ¼ cup plus 2 tablespoons non-dairy mini chocolate chips
  • ½ cup dried cherries, finely chopped
  • 2 tablespoons chia seeds
  • ¼ teaspoon plus ⅛ fine sea salt
  • 1 tablespoon virgin coconut oil
  • 4 ½ teaspoons brown rice syrup
  • ¼ cup Roasted Hazelnut-Almond Butter (see recipe below)
  • ⅓ cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 1 cup raw hazelnuts
  • 1 cup raw almonds
  • 3 tablespoons coconut sugar or natural cane sugar, or to taste
  • ½ teaspoon pure vanilla extract
  • Dash of ground cinnamon
  • Fine sea salt

Preheat the oven to 300°F. Spread the hazelnuts over a small baking sheet and the almonds over another small baking sheet. Put both in the oven and roast for 12 to 14 minutes, until the hazelnut skins have darkened, cracked, and are almost falling off. Let the nuts cool on the sheet for 5 minutes or so. Transfer the hazelnuts to a damp dishcloth and rub vigorously until most of the skins fall off. The goal is to remove most of them, but a few stragglers are okay! Chop the hazelnuts and almonds and set aside.

Line a large baking sheet with parchment paper and keep the oven set to 300°F.

In a large bowl, stir together the chopped hazelnuts and almonds, oats, shredded coconut, chocolate chips, cherries, chia seeds, and salt.

In a small pot, melt the coconut oil over low heat. Transfer it to a small bowl and whisk in the brown rice syrup, hazelnut-almond butter, maple syrup, and vanilla until smooth. (Normally I would just whisk everything into the pot to save a dish, but for this recipe we don&rsquot want the wet mixture to become warm and melt the chocolate chips while mixing.)

With a spatula, scoop the wet mixture on top of the dry mixture, being sure to get every last drop. Stir well, until thoroughly combined.

Scoop the granola mixture onto the prepared baking sheet and spread it out into a thin layer, no more than ¼- to ½-inch (5 mm to 1 cm) thickness. Try to space out the granola as much as possible so it has room to &ldquobreathe&rdquo while cooking.

Bake for 10 minutes, then rotate the pan and bake for 8 to 12 minutes more, until the bottom and edges of the granola are just starting to turn golden (the granola itself will still look a bit pale in color). The granola will get crispy as it cools.

Let the granola cool completely on the baking sheet, then break it apart into clusters. It will keep in an airtight container in the fridge for 3 to 4 weeks or in a large zip-top freezer bag in the freezer for a couple of months. Be sure to press all the air out before freezing (or use a straw to suck out all the air from the bag.)

Preheat the oven to 300°F. Spread the hazelnuts over a small baking sheet and the almonds over another small baking sheet. Put both in the oven and roast for 12 to 14 minutes, until the hazelnut skins have darkened, cracked, and are almost falling off. Let the nuts cool on the sheet for 5 minutes or so. Transfer the hazelnuts to a damp dishcloth and rub vigorously until most of the skins fall off. The goal is to remove most of them, but a few stragglers are okay!

Transfer the almonds and skinned hazelnuts to a heavy-duty food processor and process until a smooth butter forms, 5 to 10 minutes, stopping to scrape down the bowl as necessary.

With the processor running, slowly add the sugar, vanilla, cinnamon, and salt to taste through the feed tube.

Store the nut butter in an airtight container in the fridge for up to 1 month.

Nutty Granola - Coconut Free

Finding a good sugar-free, gluten-free, and coconut-free nutty granola at the store can be an expensive challenge. The good news is that granola is extremely easy to make at home and can be tailored to your taste.

Nutty granola is made with a variety of nuts and seeds that will give you a nice serving of healthy fats, omegas, and protein. Since a variety of nuts and seeds can get pricy I like to get my nuts and seeds from the bulk section at the store. This allows me to purchase only what I need of a nut or seed I do not use regularly.

Baking Nutty Granola

To make the granola mix together the melted coconut oil, your sweetener of choice, and some cinnamon. Then spread your nuts and seeds out on a baking sheet. Pour the coconut oil mixture over your nuts and seed, then mix the granola until all the seeds and nuts are coated.

Place the granola in your preheated oven and bake for up to 20 minutes. You will want to mix and turn the granola every five minutes when baking to keep it from burning. When the granola is done you will want to let it cool completely before storing it.

LOW-CARB BREAKFASTS: Who else wants to start their day the easy way? There's even an egg-free chapter for you too - CLICK HERE

Storing Nutty Granola

Since there is no dairy or eggs in your sugar-free granola it can be stored in an airtight container in the pantry. However, if you are in a hot climate, you may wish to store your grain-free granola in the refrigerator or even in the freezer.

The granola will last in the pantry for up to two weeks, 2-4 weeks in the refrigerator, and up to a year in the freezer.

Nutty Granola - Coconut Free

Your entire family will love this granola for breakfast or a quick snack. After you try it if you decide you want to double the recipe because you know your family will eat it quickly.

I would recommend baking the granola on two separate baking trays so that it cooks evenly. Enjoy!

Nutty Granola (Sugar Free)

This nutty granola mix is a great option for anyone interested in minimizing sugar in their diet. Not only is it sugar free, it is also delicious! I love how the slight sweetness from the dried coconut combines perfectly with the plentiful nuts in this granola recipe. I highly recommend this granola with Greek yogurt. It also pairs well with cow’s or almond milk. Create a well-rounded start to your morning meal by adding berries or bananas.

Photo Credit: Christine Dutton

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  • Dry ingredients:
  • 6 cups whole, uncooked oats
  • 3 cups slivered almonds (or peanuts, pistachios, cashews, etc- any combination of these)
  • 1 cup sunflower seeds (or combination of sunflower and pumpkin seeds)
  • 2 cups shredded, dried unsweetened coconut (I use the large pieces, as opposed to the finely shredded kind)
  • Wet ingredients:
  • 7/8 cup extra virgin olive oil
  • 1 tsp cinnamon
  • 1 1/4 tsp salt
  • 1/4 tsp vanilla extract


  1. Preheat oven to 250.
  2. Mix together dry mixture ingredients in a large bowl.
  3. Mix together wet mixture ingredients and pour over dry ingredients, stir until well-coated.
  4. Pour onto 2 large baking sheets
  5. Bake at 250 for 1 hour and 20 minutes, stirring every 20 minutes so that it roasts evenly.
  • Servings : 24
  • Ready in : 95 Minutes
  • Course : Breakfast
  • Ingredient : Almonds, Oats

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Christine Kenneally

Christine is the Wellness Coordinator for Mediterranean Living and is very happy to be involved in the development and growth of this organization. She has many years of experience in non-profit .


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Simple Nutty Granola Bars

Whether it's a quick breakfast, part of a school lunch, an afternoon snack, or "emergency food" while we're traveling, granola bars are one of our go-to options. However, the ones we like (i.e. the healthier ones that are also gluten-free) are a tad expensive. It seems a bit nutty (hahaha!) to pay almost $2 for a granola bar that gets snarfed down in less than 2 minutes!

My Simple Nutty Granola Bars are, I think, just as good as the ones we buy, if not better, AND they're cheaper. Furthermore, as with any homemade recipe, I know every single thing going into these granola bars. And I know each of those ingredients are good! There is no looking at the ingredient list on the box and thinking, "Well, this is mostly okay," or "I'm not sure what that is." Heaven forbid I have to open up the my E Additives app to determine if an E ingredient is actually safe to eat! Ingredients shouldn't be complicated!

That's where these SIMPLE Nutty Granola Bars come in. No mysterious E ingredients!

I started this whole recipe idea as a no-bake granola bar. Use rolled oats straight from the bag, mix them with dates, chocolate chips and vanilla. how easy could it be?

However, it just wasn't working for me. It was the wrong texture and the wrong flavor. Despite the recipe being easy, it was lacking in every other way. And I can't put up a sub-par recipe just for the sake of it being easy. So I worked some more on it and finally found a recipe that yields the results I'm happy to share!

The key to making this recipe work is actually using granola. and what better granola to use than my Simple Nutty Granola recipe! Using rolled oats straight from the jar can work, but the texture won't be right. It's kind of like eating paper, if you can imagine that. sweet chewy paper. Meh. Furthermore, using raw rolled oats is more like muesli. so these would be muesli bars, and that's not what I want.

By using granola, that means the oats are baked, so they're more crisp. They also have a slight coating of maple syrup on them that helps seal them up and adds a nice flavor. Once you've got the granola, this actually is a "no-bake" granola bar because you don't have to bake the bars to get them to stay together.

I often make the granola ahead of time, then make the granola bars a couple days letter. At that point, making the granola bars themselves comes together really quickly and easily! So whether you have my Simple Nutty Granola or another favorite granola on-hand, you are ready to go! Just take the granola, mix it with the dates, chocolate chips and vanilla and you're done! If you don't have any granola on-hand. no worries! I've included the instructions on how to make the granola right in this recipe!

Don't these look awesome?? Okay, I have a thing about food photos. but seriously! Don't they make you want to reach into the screen and grab one??

Besides including one in each of the boys' lunches, I like having one for breakfast with an apple sometimes. And of course, they make a great snack for a quick boost of energy.

This recipe is so simple and so good. You'll probably stop buying granola bars from the grocery store and you'll also wonder why you never made your own sooner! So try making a pan of these granola bars and see how you like them! And of course, leave a comment below!

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  • 1 cup regular rolled oats
  • ¼ cup slivered almonds, chopped
  • ½ cup natural creamy peanut butter
  • ⅓ cup honey
  • ¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
  • 1 tablespoon canola oil
  • ½ cup oat bran
  • ¼ cup almond meal
  • ¼ cup chia seed powder or flaxseed meal
  • ¼ teaspoon salt
  • ⅓ cup miniature semisweet chocolate pieces

Preheat oven to 325 degrees F. In a shallow baking pan combine oats and almonds. Bake 10 minutes or until lightly toasted, stirring twice cool.

Meanwhile, in a large bowl combine peanut butter, honey, egg and canola oil. Stir in oat mixture and oat bran, almond meal, chia seed powder or flaxseed meal and salt until combined. Stir in chocolate pieces.

Line a baking sheet with parchment paper. On prepared baking sheet shape oat mixture into a 6-inch square cut square in half. Cut each half crosswise into 1-inch strips (12 bars total). Separate, leaving about 1 inch between bars.

Bake 10 to 12 minutes or until bars are set and edges are light brown. Remove cool on a wire rack. If desired, wrap individual bars with plastic wrap.

Tip: Store wrapped bars at room temperature up to 2 days or freeze in an airtight container up to 3 months.

People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.