INGREDIENTS
4 1/2 c (400 g) gluten-free rolled or old-fashioned oats
1/2 c (70 g) sunflower seeds
1/4 c (36 g) pumpkin seeds
1/2 c (44 g) unsweetened coconut chips or shredded
1/2 c (50 g) pecan halves or lightly chopped
1/3 c (64 g) monk fruit brown sugar substitute
1/4 c (70 g) pure maple syrup
1/4 c (54 g) extra virgin olive oil
2 tsp vanilla extract
1 tsp apple pie spice or pumpkin pie spice
¼–½ tsp (1–2 g) kosher salt
STEPS
1. Preheat oven to 300°F. Line a baking sheet with parchment.
2. In a large bowl, mix: oats, sunflower seeds, pumpkin seeds, coconut chips, pecans, and cinnamon (if adding). Stir to combine.
3. Add olive oil, maple syrup, monk fruit brown sugar, vanilla, and salt.
4. Stir until fully coated.
5. Spread into an even layer on the baking sheet and press down to pack it with the back of a spoon. I use my XL sheet pan for this with 2 sheets of parchment. You may need to bake in batches with smaller sheet pan
6. Bake 30 minutes
7. Remove from oven and allow to cool completely about an hour if you like biggie chunks (it crisps as it cools), then store in an airtight container. Makes 28 - 1/4 cup servings. Each single batch fills 4 - 16 oz (1 pint) mason jars full
Makes: 28 servings
Serving Size: ¼ cup (24 g)
Per Serving : 100 calories · 5 g fat · 11 g carbs · 2g sugar · 1 g fiber · 2g protein
🍑Nourishment Breakdown
PROTEIN small amount in seeds/nuts (not much)
FAT seeds, nuts, coconut, oil
FIBER some in oats, seeds, nuts (not much)
CARB/STARCH oats, some in syrup
Granola Storage & Shelf Life
• Store in an airtight container or jar at room temperature.
• Keeps fresh for 2–3 weeks, or up to 1 month if stored in a cool, dark pantry.
• For longer storage, freeze in an airtight bag or container for 3–4 months.
• Always let the granola cool completely before sealing to prevent moisture buildup and sogginess.
