Everyday Granola

When I lived in NYC my friend Carolina came to visit and she was obsessed with granola, so we toured the city in the lookout for the best granola. I can’t remember if we found it, which by itself tells me we didn’t… Since then I tried several types and brands of granola but I always had the same problem: they were all waaaaay too sweet for me. It always happens to me, I find store bought sweet-anything (cookies, granola, pies, you name it) unpleasantly sweet…

crunchy granola with pecans, pumpkin seeds, almonds and flax seeds in a round bowl with a spoon in it

For some uncertain reason I thought that making granola had some kind of mystery and was complicated, but after not being able to find one I liked I decided to look it up online and ta-da! Surprise!! It is extremely easy. If only I had known before….

After trying out several recipes, I finally got to this one that we like and I do it all the time (it goes into my homemade yogurt almost every morning). I haven’t bought granola in years and I don’t think I will ever go back to it again.

granola with pumpkin seeds, almonds, pecans and flax seeds in a bowl

For the granola you can use any nuts and seeds you like (cashews, walnuts, pistachios, hazelnuts, sunflower seeds, you name it…). The proportion 3 cups oats-3 cups nuts/seeds I find it to be a nice balance between the carbs from the oats and the protein/healthy fat from the nuts/seeds.

This is one of the few recipes where I don’t use olive oil, mainly because it would give a too strong of a flavor to the final product and I want it to be nice and smooth. But it is a taste preference, so there is nothing wrong in using olive oil if you prefer.

As a sweetener you could use honey instead of maple syrup, I just find the maple syrup adds some nice fragrance to it.

You could also add some coconut chips halfway through the cooking, and/or dried fruit at the end (cranberries, raisins, apricots are some examples), just make sure to do it at the end after the granola is cooked and not at the beginning before cooking as I did the first time I made granola when I quickly learnt they dry and become little colorful stones!

This granola is not particularly clumpy, I haven’t quite figured yet how to make it happen. I once tried adding egg white to it as someone suggested on the internet, but it didn’t work for me. And to be honest, I like it like not clumpy so I haven’t spent much time trying to figure out how to get it to stick together.

granola with pumpkin seeds, almonds, pecans and flax seed in a bowl

So this is it, easy peasy granola! And by the way, Carolina hasn’t tried my granola yet, but I’m sure she would agree this is the best granola out there 😊.

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granola with pumpkin seeds, almonds, pecans and flax seeds in a bowl

Everyday granola

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Category: Breakfast


Not too sweet yet crunchy!


  • 3 cups rolled oats
  • 1 cup silvered or sliced almonds
  • 1 cup raw pumpkin seeds
  • 1 cup chopped pecans
  • 2 tbsp flaxseeds
  • 1 tsp cinnamon
  • 2 oz sunflower oil or any subtle taste oil like grapeseed
  • 1 oz maple syrup
  • ½ tbsp vanilla extract


  1. Preheat oven to 300°F.
  2. Add oats, almonds, pumpkin seeds, pecans, flaxseeds and cinnamon to a bowl.
  3. Mix oil, maple syrup and vanilla extract in a separate bowl or jar.
  4. Pour wet ingredients over the dry and mix well.
  5. Transfer to a baking sheet evenly covering the surface.
  6. Bake for 20 min, stir and bake for another 20 min or until golden and crisp.
  7. Let cool completely at room temperature before storing in an airtight container.

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