Description
This almond and pecan granola is a blood sugar–friendly homemade granola recipe made with nuts, seeds, oats, and warm spices for a crunchy, balanced breakfast or snack.
Ingredients
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Scale
- 1.75 oz (50g) almonds, chopped
- 1.75 oz (50g) pecans, chopped
- 1.4 oz (40g) pumpkin seeds
- 3.2 oz (90g) quick oats
- 0.7 oz (20g) coconut chips
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp salt
- 2 tbsp maple syrup
- 1 oz (30g) almond butter
- 2 tbsp coconut oil, melted
Instructions
- Preheat oven to 400°F (200°C).
- In a medium bowl, combine almonds, pecans, pumpkin seeds, oats, coconut chips, cinnamon, cardamom, and salt.
- In a small bowl, stir together maple syrup, almond butter, and melted coconut oil until smooth.
- Pour the wet mixture over the dry ingredients and mix until evenly coated.
- Spread evenly on a lined baking sheet.
- Bake for about 20 minutes, stirring once halfway through, until golden brown.
- Remove from the oven and allow to cool completely. It crisps as it cools.
- Store in a glass jar or airtight container for up to 3 weeks.
Equipment
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Mixing Bowls (Stainless Steel)
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- Because this recipe uses minimal sugar compared to commercial granola, it doesn’t have the same preservative load. Store in an airtight container for up to 3 weeks.
- If it loses crunch, a quick 5-minute reheat in the oven restores it.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baked, Baking
- Cuisine: American, Plant-Forward
Nutrition
- Serving Size: 2 tablespoons
- Calories: 84
- Sugar: 1.4 g
- Sodium: 27.2 mg
- Fat: 6.2 g
- Saturated Fat: 2 g
- Carbohydrates: 5.5 g
- Fiber: 1.3 g
- Protein: 2.1 g
- Cholesterol: 0 mg
