Crunchy homemade nuts and seeds granola made with almonds, maple syrup, and warm spices. Easy, nutritious, and endlessly customizable for breakfast or snacking.
A note from my kitchen
Homemade granola is one of those recipes that made me fall in love with cooking all over again. It’s simple, deeply customizable, and makes the whole kitchen smell like warm cinnamon and toasted nuts. Over the years, I’ve created countless batches, some chunky, some crumbly, some studded with chocolate or dried fruit but this nuts-and-seeds version remains my tried-and-true favorite.
What I love most is how nourishing and adaptable it is. You can swap ingredients depending on what you have, adjust the sweetness, add your favorite nuts, or stir in fun extras once it cools. It’s the kind of recipe that makes you feel both accomplished and taken care of… especially on those busy mornings when a handful of homemade granola can turn yogurt or fruit into something special.
If you’ve never made granola from scratch, this is the perfect place to start — and I promise, once you do, you’ll never go back to store-bought.
Ingredient Notes and Substitutions
- Nuts (any variety) – almonds, cashews, pecans, walnuts — use your favorites or mix and match. Substitute: Pistachios, Brazil nuts, or a nut-free blend of seeds if needed.
- Seeds (pumpkin, sunflower, sesame, chia, flax, etc.) – seeds add crunch, nutrients, and a great balance to the nuts. Substitute: Any combination you like, we love hemp seeds too.
- Coconut flakes (optional) – adds a lightly sweet, toasty element. Substitute: Leave out for a nut-and-seed-only version.
- Maple syrup – provides sweetness, depth, and helps the granola form clusters. Substitute: Honey works beautifully (just reduce oven temp by 15–20° to prevent burning).
- Coconut oil or olive oil – helps the granola crisp up while keeping it from drying out. Substitute: Avocado oil or melted butter.
- Cinnamon + vanilla extract – warm, cozy flavor boosters that bring everything together. Substitute: Pumpkin spice, cardamom, or omit vanilla if you’re out.
- Salt – an important ingredient as it balances sweetness and enhances the toasted flavors. Substitute: Himalayan salt.
TIPS AND TRICKS FOR BEST HOMEMADE GRANOLA
👉🏻 Don’t stir too often – if you want chinky granola clusters, press it down lightly on the baking sheet instead.
👉🏻 Bake low and slow – granola burns easily, especially nuts, coconut and honey so lower the heat to be safe.
👉🏻 Add dried fruit after baking – as they tend to burn in the oven. Stir them in once the granola has cooled down.
👉🏻 Use parchment paper for easy clean up
👉🏻 Cool completely for crunch – let the granola crisp as it cools down.
👉🏻 Store properly in a jar or airtight container
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Nuts And Seeds Homemade Granola
Ingredients
- 2 cups raw almonds
- 1/2 cup unsweetened coconut flakes
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw cacao nibs
- 1 tbsp cinnamon
- 1/3 cup raw honey
Instructions
- Add the dry ingredients to a food processor or blender and pulse for about 1 minute
- Spread this dry mix in a baking sheet
- Pour the honey equally over the nuts and seeds
- Using a silicone spatula, help the honey penetrate into the nuts a bit.
- Bake at 350F for about 30 minutes, tossing and turning the nuts a couple times in between.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
“Crunchy homemade nuts and seeds granola made with oats, maple syrup, and warm spices.” But, the recipe does not include oats?
2 cups raw almonds
▢1/2 cup unsweetened coconut flakes
▢1/2 cup raw pumpkin seeds
▢1/2 cup raw cacao nibs
▢1 tbsp cinnamon
▢1/3 cup raw honey
Kathy my sincere apologies , oats is not part of this recipe, it’s nuts and seeds. I removed the mention of oats. Thank you!