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    Published March 2, 2023. This post may contain affiliate links. Please read my disclosure policy.

    This Granola recipe with nuts is grain-free and loaded with seeds, nuts, coconut oil, maple syrup, and raisins for an amazing-tasting granola. You will be blown away at just how delicious this is.

    Our family is big on ensuring we eat well for breakfast. If you are the same way, then you must try my Dutch baby or Italian Frittata.

    granola in a jar

    Granola with Nuts

    Granola with nuts is a grain-free granola that uses an assortment of nuts and seeds as the base for the recipe. It is coated in coconut oil and maple syrup for sweetness, then is baked until crispy and compacted together.

    This goes excellent eaten as a cereal with milk, as a snack by itself, or served in yogurt. It is also delicious with fresh berries and winter fruits like citrus and apples, making it the perfect granola to make and eat all year.

    Ingredients and Substitutions

    • Nuts – I use an assortment of almonds, cashews, pecans, and walnuts.
    • Seeds – Sunflower seeds, chia seeds, flax seeds, and chia seeds are what I used in this granola recipe.
    • Oil – coconut oil gives the perfect flavor to this.
    • Spices – I like using ground cinnamon and some vanilla extract.
    • Sweetener – Raw maple syrup gives just the right amount of sweetness to this,
    • Salt – I always use coarse sea salt in my cooking and baking.
    • Dried Fruit – coconut shreds and raisins help round out the flavors in this tasty granola.

    How to Make Granola with Nuts

    Select the nuts you want to use and pulse them in a food processor until they are about the size of a 1/4 to a 1/2 of a peanut.

    roughly chopped nuts

    Transfer the mixture to a large bowl and add in your seeds.

    adding seeds to nuts

    Next, add your coconut oil and flavorings such as vanilla, cinnamon, and maple syrup. Flavorings can also include honey, orange zest, cardamom, etc.

    pouring coconut oil on seeds and nuts

    Combine all of the ingredients until thoroughly mixed.

    mixing granola with nuts

    Spread the granola on a sheet tray lined with parchment paper and smooth it until flat using a rubber scraper.

    spreading out granola on a sheet tray

    Slow roast in the oven for up to 2 hours.

    baking granola on a rack

    Cool the seed granola and finish by tossing it with raisins and coconut shreds.

    adding raisins and coconut to granola

    Serve or store.

    seed granola with fruit and milk

    Make-Ahead and Storage

    Make-Ahead: You can make this up to 1 week ahead of time.

    How to Store: Cover in an air-tight container and keep it for up to 3 weeks at room temperature.

    Chef Billy Parisi

    chef notes + tips

    • Feel free to use whatever nuts you’d like in this, just as long as they are raw and unsalted.
    • Dried cherries are also an excellent substitute for raisins.

    More Breakfast Recipes

    Let's Cook - Chef Billy Parisi

    Video

    Granola Recipe with Nuts

    5 from 15 votes
    This Granola recipe with nuts contains seeds, nuts, coconut oil, maple syrup, and raisins for an amazing-tasting granola.
    Servings: 10
    Prep Time: 10 minutes
    Cook Time: 1 hour 30 minutes
    Cooling Time: 30 minutes
    Total Time: 1 hour 40 minutes

    Ingredients 

    • 1 cup each of raw almonds, cashews, pecans and walnuts
    • ½ cup raw sunflower seeds
    • 1 tablespoon chia seeds
    • 1 ½ tablespoons flax seeds
    • ½ cup raw pepitas
    • 3 tablespoons coconut oil, melted
    • 1 ½ teaspoons ground cinnamon
    • 1 tablespoon vanilla extract
    • 3 tablespoons raw maple syrup
    • ¼ teaspoon sea salt
    • 1 ½ cups unsweetened coconut shreds
    • 1 cup raisins

    Instructions

    • Preheat the oven to 250°.
    • Add the almonds, cashews, pecans, and walnuts to a food processor and pulse several times until it is gritty and still some chunks are the size of half peanuts.
    • Transfer the mixture to a bowl and add in the seeds, pepitas, oil, cinnamon, vanilla, syrup and salt, and mix until completely combined.
    • Pour the mixture out onto a sheet tray lined with parchment paper and spread out until flattened.
    • Bake at 250° for 90 minutes or until the seeds are lightly browned and cooked.
    • Cool the granola and then break up and toss with coconut shreds and raisins.
    • Serve.

    Notes

    Make-Ahead: You can make this up to 1 week ahead of time.
    How to Store: Cover in an air-tight container at room temperature and keep it for up to 3 weeks.
    Feel free to use whatever nuts you’d like in this, just as long as they are raw and unsalted.
    Dried cherries are also an excellent substitute for raisins.

    Nutrition

    Calories: 337kcalCarbohydrates: 25gProtein: 7gFat: 26gSaturated Fat: 12gSodium: 69mgPotassium: 389mgFiber: 7gSugar: 6gVitamin C: 1mgCalcium: 73mgIron: 2mg
    Course: Breakfast, Snack
    Cuisine: American

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