This is my version of the very best granola. It’s naturally sweetened with maple syrup, protein-packed and healthy with nuts and seeds and kept clumpy + crisp with the perfect amount of coconut oil. Enjoy it on top of yogurt or with a splash of milk – it’s addicting!

The Very Best Granola

Crispy, crunchy, clumpy, perfect granola right here. This stuff is THE BEST. And OK, I’ve totally said that before with my Honey Almond Granola but that was before I played with and tweaked THIS recipe. Favourites can change! This is proof.

The Very Best Granola

The Very Best Granola

The main thing that I find makes this granola special is the use of shredded coconut and totally obliterating the nuts in this recipe in the food processor. I also reduced the amount of oats and added less oil + sugar. Together we’ve got CLUMPS! Big fat ones and they’re damn delicious.

The Very Best Granola

In this granola, you’ll find: oats, nuts, seeds, dried fruit, maple syrup and shredded coconut. Play with the proportions to make this your own and enjoy! It makes a solid 6 cups so you’ve got breakfast covered for 12 whole servings!! WOOP!

The Very Best Granola

Happy Monday 😉

The Very Best Granola

Yield: 6 cups (12 servings)


  • 1 cup whole raw almonds
  • 1/2 cup raw walnut/pecan halves
  • 1 1/4 cup rolled oats
  • 1/3 cup dried cranberries
  • 1/3 cup dried blueberries/cherries
  • 1/3 cup raw pepita seeds
  • 1/4 cup raw sunflower seeds
  • 1/3 cup shredded unsweetened coconut
  • 2 tbsp hemp hearts
  • 2 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1/4 cup plus 2 tbsp pure maple syrup
  • 1/4 cup coconut oil, melted
  • 2 tsp pure vanilla extract


  1. Preheat the oven to 275°F. Line a large rimmed baking sheet with parchment paper. Set aside.
  2. Place 1/2 cup of the almonds into a food processor and process for about 1 minute, until a fine meal forms (similar in texture to sand). Transfer the almond meal to a large bowl.
  3. In the same food processor, combine the remaining 1/2 cup of almonds and all of the walnuts and process for about 20 seconds, until finely chopped. Add the mixture to the bowl with the almond meal.
  4. Add the oats, dried fruit, pepita seeds, sunflower seeds, coconut, hemp hearts, 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 onto the prepared baking sheet and gently press down to compact it slightly. Bake for 20 minutes, then rotate the pan and bake for 20 to 25 minutes more, or until the granola is lightly golden 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.


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4 Responses to The Very Best Granola

  1. Debs says:

    This is the recipe I’ve been looking for. Nice big chunks of granola. I’ll making this tonight.

  2. Joanne Bruno says:

    The clumpiest granola is the BEST granola! Could definitely love this for breakfast. Or snacks. Or everything in between.

  3. This sounds so good! Love my granola heavy on the nuts/seeds with maple & coconut oil, too!

  4. Maria says:

    Big ol’ clumps for me too!! I’m having a maple moment so I love that it was your sweetener of choice in here. Makes for great granola flavor too!! Excited to try it!

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