A sweet and healthy granola with plenty of nuts and seeds like chia and flax that you can eat by the handful or on top of your yogurt
This is one time I can get behind eating like a bird. Ha ha. I say that because birds eat a lot of seeds and this nut and seed granola is full of seeds after seeds after seeds. You have pumpkin seeds, flaxseeds, sesame seeds, and sunflower seeds. All seeds birds love too. But you won’t feel like you are eating bird food with this nut & seed granola, it is so much more flavorful than that.
Although you might find yourself eating like a bird with the constant going for just 1 or 2 or 3 more handfuls to satisfy your taste buds, that’s how good it is.
It probably is not a secret that I love to feed the birds too. I currently have 5 active bird feeders in my backyard. I can look out my kitchen window and savor the moments of the feeders busy with lots of birds. My favorites are the little yellow finches, but I enjoy the chickadees, morning doves, sparrows, bluejays, plus so many more. Lately a black crow has been visiting. We also have 2 bird baths that are used regularly. The coolest thing is we have a hawk that enjoys drinking from the birdbaths. It is such a thrill when he comes in.
So get ready to make the best granola you probably will – nut & seed granola – and eat better than the birds.
Nut and Seed Granola
- 1 1/4 cups old fashioned oats
- 1/2 cup chopped pistachios
- 1/2 cup pumpkin seeds (known as pepitas)
- 1/2 cup flaxseeds
- 1/2 cup cranraisins
- 1/2 cup brown sugar (packed)
- 1/4 cup white sesame seeds
- 1/4 cup sunflower seeds
- 1/4 cup honey
- 1/4 cup olive oil
- 2 egg whites
- 1 tsp Kosher salt
- Preheat oven to 300 degrees
- In a medium sized bowl add all your ingredients
- Stir together until everything is combined well and well coated
- Spread onto a rimmed baking sheet evenly and about 1/4 inch thick
- Bake for 35 minutes
- Using a wide spatula turn everything over in large sections
- Flatten and spread out evenly again
- Bake for 10 more minutes
- Remove pan from oven and place on cooling rack
- Let cool completely
- Scrape up nut and seed mixture into clusters
- Store at room temperature up to 1 week
Enjoy this amazing nut and seed granola by the handful or with a big bowlful of yogurt!
Do I have any other bird lovers out there?
Anne Davis says
This is the best recipe I have found for home made granola. Yum!
I am so glad to hear that. Thank you for the great review and comments.
Rishabh Botadra says
Do we have to roast oats, seeds and almonds before making granola
No, they’re all roasted together as the granola cooks.
Chelle Ford says
If I dont have flaxseed can I sub it for chia seed?
Yeah, chia should work fine!
Thank you! I’m so inspired by your recipes to make granola but since I only hv quick oats, well time to go shopping tomorrow, yay!
Hope you love it!
Deborah-Ann Scott says
I want to make this. Is there a replacement for the egg whites
So I did a little investigating to see if there was a replacement for egg whites. The egg whites are the binding agent that helps make the clumps (my favorite part) in the granola. So if you don’t care about the clumps you can leave the egg whites all together. If you are a clump lover like me here are a couple of suggestions for you: chia seeds or hot water.
I will give you the links to both sites that help you with this information.
First the hot water: https://food52.com/blog/16592-for-clumps-in-your-granola-just-add-water
Second the chia seeds: https://www.myrecipes.com/extracrispy/this-trick-helps-homemade-granola-stick-together
I have not tried either method so I can’t guarantee anything but hopefully that answers your question.
I’ve heard that you can use aquafaba instead of egg whites. That’s the liquid from a can of chickpeas. It should be 2 TBS to one egg white. Let me know if you try it
Julie Evink says
Love snacking on granola and this one looks fabulous! Guess we are both birds 🙂
Lydia @ Suitcase Foodist says
I love making granola, but haven’t done it in awhile. I might just have to get back in the kitchen and have at it. Thanks for the inspiration.
Ellen Garrett says
I hope ;you like this recipe. It was the best I have made so far. If you have one to share I would love it.