Nut & Seed Granola

Nut & Seed Granola

I really like Amanda Soule’s website, soulemama dot com.  Her way of doing things reminds me of how I did (or dreamed of doing) things when my children were little.  This granola is a favorite of theirs for eating or gifting.

She uses this recipe from Feeding the Whole Family: Cooking with Whole Foods by Cynthia Lair (shared with permission)



3 C rolled oats


½ C sesame seeds


½ C sunflower seeds


½ C pumpkin seeds


½ C almonds, chopped 


1 C whole-wheat pastry flour


½ tsp cinnamon


pinch sea salt


1/3 C cold-pressed vegetable oil (we like to use coconut, though all wet ingredients need to be at room temperature to do so)


1/3 C brown rice syrup or maple syrup


¼ C apple or orange juice (in a pinch, most other juices have worked for us too)


1 tsp vanilla


¼ tsp almond extract

1. Preheat oven to 300º F. In a large mixing bowl, combine oats, seeds, almonds, flour, cinnamon and salt; mix well.
2. In a separate bowl, combine oil, syrup, juice and extracts. Slowly pour wet ingredients over dry ingredients, using a spatula to fold and evenly coat the dry mixture with the wet. Spread on a cookie sheet or in a shallow pan and bake. Turn granola every 15 or 20 minutes so that it toasts evenly. Bake until granola is dry and golden (45-60 minutes). Store in an airtight jar.
3. I always double the recipe (I have four children. I double everything), which fills a one gallon jar and lasts us almost one week. For making and sharing as a gift, a double batch fits nicely inside two half-gallon mason jars.