Know why there are 800 varieties and brands of granola in the grocery store? Because it's fun and easy to make. Try this recipe with the kids and you'll always have a healthy breakfast or snack ready-to-go at any minute.

Granola is one of those rare “set-it-and-forget-it” wins: a single sheet pan turns a handful of pantry staples into golden clusters you can sprinkle on breakfast bowls, pack for hikes, or munch straight from the jar. This version leans into healthy fats (nuts, seeds, and a touch of olive or coconut oil) so the crunch is satisfying without being cloying. The light sweetness from maple syrup helps everything caramelize, while vanilla and cinnamon make the kitchen smell like a bakery. It’s flexible, too—swap nuts, change spices, or toss in different dried fruits and you’ll still get crisp, toasty clusters.

Why so many plants? Diversity matters. Each nut, seed, fruit, and spice brings a different mix of fiber, polyphenols, minerals, and healthy fats that feed your gut microbes and support calmer energy and focus. Oats and flax offer soluble fiber for heart health, chia and walnuts add ALA omega-3s, and the seed mix (pumpkin, sunflower, sesame, hemp) layers in magnesium, zinc, and complete proteins. More plant variety generally means a happier microbiome—think of this granola as an easy way to hit 10+ plants before lunch.

And granola is fun because it’s endlessly customizable and kid-friendly to make. Stir, press, bake, cool—done. No special equipment, no tricky techniques. Make a big batch on the weekend, then eat it a dozen ways all week: with yogurt and berries, on stewed apples, as a topper for smoothies, or crumbled over a salad for crunch. Simple process, big flavor, and a quiet nutrition upgrade in every handful.

Ingredients (makes ~8 cups)

Dry mix

• 3 cups (270g) old-fashioned rolled oats

• 1 cup (80g) unsweetened coconut flakes

• 1 cup (140g) chopped mixed nuts (almonds, walnuts, pecans)

• ½ cup (70g) raw pumpkin seeds

• ½ cup (70g) raw sunflower seeds

• 2 Tbsp (18g) sesame seeds

• 2 Tbsp (20g) hemp hearts

• 2 Tbsp (24g) chia seeds

• 2 Tbsp (14g) ground flaxseed

• 1½ tsp ground cinnamon

• ¼–½ tsp fine salt

Wet mix

• ½ cup (160g) pure maple syrup (or honey)

• ⅓ cup (70–75g) extra-virgin olive oil 

• ¼ cup (64g) almond or peanut butter

• 2 tsp vanilla extract

• Optional: zest of 1 orange (highly recommended for that extra punch)

After baking (stir in)

• ½ cup (80g) chopped dates

• ½ cup (80g) raisins or golden raisins

• ½ cup (85g) dried tart cherries or cranberries (unsweetened if possible)

Plants included: oats, coconut, almonds, walnuts, pecans, pumpkin, sunflower, sesame, hemp, chia, flax, cinnamon, vanilla, orange, dates, grapes (raisins), cherries/cranberries = 18 plants.

Instructions

1. Prep. Heat oven to 325°F (165°C). Line a large rimmed sheet pan with parchment.

2. Mix dry. Combine all dry mix ingredients in a big bowl.

3. Warm wet. Gently warm wet mix (stovetop low or ~20–30 sec microwave) and whisk smooth.

4. Coat. Pour over dry; stir until everything looks glossy.

5. Press for clusters. Spread on pan and firmly press with a spatula into an even sheet.

6. Bake. 20–25 min, rotating once. Don’t stir; if edges brown faster, nudge them inward.

7. Cool completely. Let it sit on the pan 30–45 min to crisp.

8. Finish. Break into clusters; fold in the dried fruit.

9. Store. Airtight jar up to 2 weeks (or freeze up to 2 months).

Make-it-yours (quick swaps)

• Nut-free: Replace nuts with extra seeds; use sunflower butter instead of nut butter.

• Extra protein: Add another ¼ cup hemp hearts after baking.

• Spice twist: Cardamom, ginger, or pumpkin pie spice work great.

• Less/more sweet: Adjust maple by ±2 Tbsp.

Serving ideas

Yogurt + berries, smoothie bowls, atop baked apples/pears, or even as a salad crunch. Or  eat it the old fashion way; pour it in a bowl and add milk. It's delicious anyway you eat it.

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