Honey Nut & Cinnamon Granola

Serves 4 cups of granola


  • 2 cups rolled oats (gluten-free)
  • 1 cup pecans, chopped
  • 1/3 cup pumpkin seeds
  • 2 tablespoons flaxmeal
  • 1/3 cup sunflower seeds
  • 1/3 cup coconut flakes
  • 1 teaspoon flaky sea salt
  • 1/2 cup honey
  • 1/3 cup melted coconut oil
  • 1 teaspoon vanilla
  • 3/4 cup golden raisins or mulberries
  • 1 teaspoon of cinnamon
  • for serving: yogurt, berries, honey, coconut flakes

  1. Preheat oven to 275 degrees. In a large bowl, stir together all ingredients through the cinnamon. Use your hands to make sure everything is very well coated by the coconut oil and honey.
  2. Line a baking sheet with parchment paper, then spread the granola in an even layer.
  3. Bake for 1 hour and 15 minutes at 275, then raise  the temperature to 350 and bake another 15 minutes or until the granola is golden and toasted. Set aside to cool — it will get crispier as it cools.
  4. Serve with yogurt, fruit, and honey!

*The granola keeps well for at least a couple weeks in an airtight container, so you’ve always got a delicious breakfast at the ready on busy mornings. Phoebe and Henry love to eat bowls of it with milk, and it also adds great crunch to a bowl of plain oatmeal.