Crunchy Granola

By April 8, 2020May 3rd, 2024Archive, Recipes

Crunchy Granola

Yields about 5 cups


3 cups rolled oats

1/2 cup flax seeds, sesame seeds, or a mixture of both

1/2 cup hulled pumpkin seeds (pepitas), hulled sunflower seeds, or a mixture of both

1/4 teaspoon kosher salt

1/2 teaspoon cinnamon

1/3 cup vegetable oil

1/4 cup brown sugar, light or dark

1/4 cup honey or maple syrup

1 teaspoon vanilla extract

1 cup of dried fruit, such as cranberries or raisins

Note: Mix and match the seeds depending on your preference and what you have on hand. You can also substitute your favorite nuts for the seeds.



  1. Preheat oven to 375˚F.
  2. Combine oats, seeds, salt and cinnamon in a large bowl.
  3. To the oat mixture, add oil, sugar, honey or maple syrup, and vanilla. Stir until everything is evenly coated.
  4. Transfer mixture to a large baking sheet and spread evenly.
  5. Bake for 25 minutes, stirring the oats occasionally, every 7-10 minutes. You can adjust the baking time depending on if you prefer your granola chewier (less time) or crunchier (more time). Pay close attention during the last 5 minutes as the oats can quickly turn from toasted to burnt.
  6. Cool granola on a cooling rack, then add dried fruit.

Storage Tip: Store in an airtight container for up to 1 month at room temperature or 2-3 months in the freezer. 


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