Seedy Granola
A high-protein, no-refined-sugar granola loaded with hemp, chia & pumpkin seeds
This granola is what happens when you get tired of “healthy” granola that’s basically candy in disguise. No refined sugar, no ultra-processed fillers — just oats, three kinds of seeds, and just enough maple syrup to make it feel like dessert for breakfast.
It’s loaded with hemp, chia, and pumpkin seeds, which means it’s doing a lot more nutritional work than your average bag of granola. A touch of olive oil and almond butter gives it that toasty, clustery crunch without going overboard. If you’ve made my Salted Pistachio Date Cups before, you already know I’m not afraid of a good nut butter doing the heavy lifting.
It comes together in one bowl, one sheet pan, and about 25 minutes in the oven. Press it down firmly before baking — that’s the secret to actual clusters instead of granola dust. Let it cool completely before you touch it (I know, the hardest step), then put it on everything: yogurt bowls, smoothie bowls, or just straight out of the jar by the handful.
Ingredients
- 3 Cup Rolled Oats
- 1/2 Cup Hemp Seeds
- 1/4 Cup Chia Seeds
- 1/2 Cup Pumpkin Seeds
- 1/2 Cup Pecans Chopped
- 1/3 Cup Almond Butter No Sugar Added
- 1/3 Cup Maple Syrup
- 2 Tbsp Olive Oil
- 1/2 Tsp Salt
- 1 Tsp Cinnamon
Instructions
- Preheat your oven to 325°F. Line a large rimmed sheet pan with parchment paper — this prevents sticking and makes cleanup effortless.
- In a large bowl, combine the rolled oats, hemp seeds, chia seeds, pumpkin seeds, pecans, roughly chopped, salt, and cinnamon. Stir until the seeds and nuts are evenly distributed through the oats.
- In a small bowl, combine almond butter, maple syrup and oil until smooth.
- Pour wet mixture over the dry ingredients. Stir thoroughly with a spatula until every oat and seed coated — no dry pockets at the bottom of the bowl.
- Transfer the mixture to your prepared sheet pan. Spread it into an even layer, then use the back of a spatula or measuring cup to firmly press it down. This compacting step is the real secret to getting big, bakery-style clusters instead of granola dust.
- Bake at 325°F for 20-25 minutes, or until the edges are deep golden brown and the center is fragrant and toasted.
- Remove from the oven and let the granola cool completely on the pan. Do not stir it while it cools — this is the single most important step for keeping your clusters intact.
- Once fully cooled, break the granola into clusters of your preferred size. Store in an airtight container at room temperature for up to 2 weeks, or freeze for longer storage.
One response to “Seedy Granola”
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[…] breakfast is basically a wellness decision. I don’t make the rules. If you’ve made my Seedy Granola already, you know that’s about as far as my patience for “virtuous” breakfasts […]
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