Granola — Recipe 08 of 60
Baked Oat & Pumpkin Seed Granola
A homemade granola that beats anything you find in a store. Baked until golden and crunchy, naturally sweetened, and loaded with seeds and nuts. Make a big batch on Sunday and have a healthy breakfast or snack ready for the entire week.
Nutrients (per serving)
- Calories
- ~280kcal
- Protein
- ~9g
- Carbs
- ~34g
- Fat
- ~12g
Ingredients
What you need
- 01200g rolled oats
- 0240g pumpkin seeds
- 0340g sunflower seeds
- 0430g split cashews, roughly chopped
- 051 tbsp black chia seeds
- 063 tbsp honey or maple syrup
- 072 tbsp coconut oil, melted
- 081 tsp vanilla extract
- 091 tsp cinnamon
- 101 pinch of salt
Instructions
How to make it
- 01
Preheat oven to 170°C.
- 02
In a large bowl, combine oats, pumpkin seeds, sunflower seeds, cashews and salt.
- 03
In a small bowl, mix melted coconut oil, honey, vanilla extract and cinnamon until combined.
- 04
Pour the wet mixture over the dry ingredients and toss thoroughly until everything is evenly coated.
- 05
Spread the mixture in a single, even layer on a lined baking tray. Do not pile it up — a flat, even layer is key for even toasting.
- 06
Bake for 20–25 minutes, stirring once halfway through, until golden brown.
- 07
Remove from oven and sprinkle chia seeds on top — do not bake chia seeds as they burn easily.
- 08
Let cool completely on the tray without stirring — this is what creates the crunchy clusters.
- 09
Once fully cooled, break into clusters and store in an airtight container for up to 2 weeks.
The science
Why it's good for you
Homemade granola gives you full control over ingredients — no refined oils, no artificial flavors, no excessive sugar like most commercial brands. Oats form the fiber-rich base that supports digestive health and stable blood sugar. Pumpkin and sunflower seeds add a powerful combination of vitamin E, magnesium, zinc and healthy fats. Cashews contribute iron and monounsaturated fats for heart health. A genuinely nutritious, long-lasting pantry staple.