I’m back with another beautiful chunky granola full of big clusters, healthy fats, iron-boosting ingredients and oh so crunchy. It’s for all the superwomen out there.
One of my favorite post workout breakfasts are yogurt bowls topped with granola (or Three Wishes Cereal), berries, banana slices, a drizzle of honey and a little bit of peanut butter. You get protein from the yogurt, healthy fats thanks to nut butter, crunch from granola and fresh healthy fruit.
This particular nut and seed granola is made with four different kinds of nuts, pumpkin seeds, hemp seeds and naturally sweetened with pure maple syrup. I created it specifically for women who need an extra boost of iron in their diet, or for those who love to refuel with granola after a workout. It’s truly a granola you can feel good about eating.
Nut and seed granola ingredients
This incredible nut and seed granola recipe will have you feeling like straight up superwoman. It’s packed with healthy fats, fiber, iron-boosting ingredients & omega-3’s for the perfect breakfast or afternoon snack. Here’s what you need to make it:
- Rolled oats & oat flour: get that perfect cluster texture with a mix of rolled oats and oat flour — gluten free if desired. See below for instructions on how to make your own oat flour right at home, too!
- Flaxseed meal: I love the boost of fiber & omega-3’s that flaxseed meal adds to this nut and seed granola.
- Ground cinnamon & salt: we’re adding a little cozy cinnamon and some salt to perfectly spice up the granola.
- Nuts: we’re using a mix of raw cashews, raw pecans, raw walnuts & sliced almonds. So much crunchy goodness and healthy fats.
- Pumpkin seeds: the “seed” part of this nut and seed granola comes from raw pumpkin seeds. They give it such a wonderful texture.
- Hemp seeds: also known as hemp hearts — these little seeds are a great source of protein, healthy fats, iron and vitamin E.
- Unsweetened coconut flakes: I love the subtle, toasted coconut flavor you get from adding coconut flakes to this granola.
- Coconut oil: a bit of coconut oil helps the granola to bake up nice and golden brown.
- Maple syrup & vanilla: for a little natural sweetness we’re adding some pure maple syrup and vanilla extract. So good!
How to make nut and seed granola
- Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl, stir together oats, oat flour, flaxseed meal, cinnamon, salt, cashews, pecans, walnuts, pumpkin seeds, sliced almonds, hemp seeds and coconut flakes. Set aside.
- Next, add coconut oil, maple syrup, and vanilla extract to a small saucepan and place over low heat, stirring frequently until coconut oil is completely melted. Pour over dry ingredients and mix well until oats are completely coated.
- Next spread the granola on the baking sheet in an even layer and press down using a spatula (we’re going to bake it like it’s one big cookie!). Bake for 35-40 minutes until golden brown and fragrant. Once done, remove from the oven and allow the granola to cool on the baking sheet for 10-15 minutes before you break it into large clumps.
- Transfer to an airtight container or large mason jar. Best used within 7-10 days. Makes 12 servings.
Boost your iron intake with this granola
This healthy granola recipe contains both pumpkin seeds and hemp seeds which are excellent sources of iron. One serving of either pumpkin seeds or hemp seeds contain nearly 20% of your daily iron needs. To increase iron absorption, pair this granola with a vitamin C packed fruit. as iron absorbs better when paired with vitamin C.
Tips for making homemade chunky granola
- Bake granola at a low temperature. this is important not only to prevent your homemade granola from burning, but to also really get that nice golden flavor and texture. I bake my granola at 300 degrees F.
- Coat all of the granola with the wet ingredients. it’s important to get all the granola coated in the coconut oil and maple syrup so that every bite is perfectly crunchy and sweet.
- Create chunks of granola with your hands. Once the granola is on your baking sheet lined with parchment paper, spread and pan down into one layer as though you were baking a bar or cookie. Once done baking, you’ll break into big chunks.
- Know when the granola is done. You can actually tell just by looking at the color! Bake this nut and seed granola for 35-40 minutes. The granola should look slightly golden brown when it comes out of the oven. It may not be crunchy to the touch, but know that the granola gets crunchier as it sits and cools.
- Do not stir granola right away. When it comes out of the oven give it time to solidify together. Once it cools, break into pieces. This will create those delicious chunks of granola.
How to store nut and seed granola
You can store this healthy nut and seed granola in a mason jar or an airtight container for up to a month or two (trust me, it’s not going to last that long!).
Ways to enjoy nut and seed granola
You’ll definitely be eating this superwoman seed granola by the handful (and sneaking little bites all day) but it’s also perfect on top of yogurt parfaits & smoothie bowls, and even just with a little almond milk in a bowl! Here are some great recipes to add this granola to:
Pumpkin Pie Smoothie
Snickerdoodle Tahini Date Smoothie
Protein-Packed Rainbow Cottage Cheese Breakfast Bowls
2-Ingredient Blueberry Nice Cream
Cinnamon Sweet Potato Pie Smoothie
I hope you love this superwoman nut and seed granola recipe! Please let me know if you make it by leaving a comment and rating the recipe below. I’d love to hear from you and it helps encourage others to make the recipe too! xo.
Superwoman Nut & Seed Granola
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Amazing nut and seed granola made with cashews, pecans, walnuts, almonds, coconut & pumpkin seeds. This easy nut & seed granola recipe is gluten free and naturally sweetened with a bit of pure maple syrup. Truly a superwoman granola thanks to the healthy fats and additional nutrients from flax!
- Dry ingredients:
- 1 cup old-fashioned rolled oats, gluten free if desired
- 1/4 cup oat flour, gluten free if desired
- 2 tablespoons flaxseed meal
- 2 teaspoons ground cinnamon
- Pinch of sea salt
- 3/4 cup raw cashews
- 3/4 cup raw pecans
- 1/2 cup raw walnuts
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw sliced almonds
- 1/2 cup hemp seeds/hearts
- 1 cup unsweetened coconut flakes (not shredded coconut)
- Wet ingredients:
- 1/3 cup melted coconut oil
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla
Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper.
In a large bowl, stir together oats, oat flour, flaxseed meal, cinnamon, salt, cashews, pecans, walnuts, pumpkin seeds, sliced almonds, hemp seeds and coconut flakes. Set aside.
Next, add coconut oil, maple syrup, and vanilla extract to a small saucepan and place over low heat, stirring frequently until coconut oil is completely melted. Pour over dry ingredients and mix well until oats are completely coated.
Next spread the granola on the baking sheet in an even layer and press down using a spatula (we’re going to bake it like it’s one big cookie!). Bake for 35-40 minutes until golden brown and fragrant. Once done, remove from the oven and allow the granola to cool on the baking sheet for 10-15 minutes before you break it into large clumps.
Transfer to an airtight container or large mason jar. Makes 12-14 servings.
How to make your own oat flour: You can easily make your own gluten free oat flour by simply placing oats into a blender and blending/pulsing until they’re smooth and resemble flour.
Servings: 12 servings
Serving size: 1 serving (based on 12)
Saturated fat: 11.5g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by Eat Love Eats