Technically, this granola isn’t famous yet – but with its sweet, savory, nutty, crunchy awesomeness, I’d be shocked if it isn’t world-famous by the weekend. Granola is one of my favorite bed-time snacks and I like this natural whole-food version much better than the processed kinds you can buy in the store. Make a double or triple batch and save it in mason jars for up to two weeks – my pantry is lined with them. 🙂


Makes about 4 cups


  • 2 cups old fashioned rolled oats
  • 1 cup almonds (chopped or sliced)
  • ⅓ cup sunflower seeds
  • ½ cup dried fruit (cranberries or raisins work well)
  • ⅓ cup coconut flakes
  • Cinnamon, nutmeg, salt to taste
  • 2 tablespoons peanut butter (unsalted)
  • 2 ½ tablespoons brown rice syrup
  • 3 tablespoons maple syrup
  • 2 ½ tablespoons coconut oil
  • 1 tablespoon vanilla

Step One

Preheat the oven to 300ºF. Then, combine all the wet ingredients (peanut butter, brown rice syrup, maple syrup, coconut oil, vanilla) in a saucepan and warm over low heat until everything is melted and blended together. The goal is just to melt the ingredients, not cook them, so keep the heat on low.

Step Two

Combine the dry ingredients (oats, almonds, sunflower seeds, dried fruit, coconut flakes, cinnamon, nutmeg, and salt) in a large bowl – omit the salt if using salted peanut butter – and mix until combined.

Step Three

Pour the liquid mixture on top of the oats and mix together with a spoon or your hands (if the liquid isn’t too hot). Mix well, making sure the oats are evenly coated and somewhat clumpy.


Step Four

Spread the mixture into a baking tray and cook at 300ºF for about 30 minutes. Take the mixture out of the oven every 10 minutes and use a spatula to mix and rotate the granola so that it cooks evenly. When it’s finished (don’t let it burn!) allow to cool on the baking sheet before transferring to a sealed container for storage.

NOTE: Granola has a tendency to burn very easily, that’s why we keep the heat on low and stir every 10 minutes. It may not take a full 30 minutes to cook, so keep an eye on it and remove before you notice anything getting too browned.

Makes about 4 cups