Granola is a pantry staple in our house. Whether we’re making parfaits for breakfast or I’m grabbing a handful between nutrition appointments, we always have it on hand. In fact, I was buying it so much that inevitably I decided to start making it myself. In my many recipe trials, I fell in love with this one. It’s got a little of everything without becoming complicated, and just a hint of sweet. The EVOO creates a crumbly texture that is ideal to adding to so many dishes. Plus, this recipe yields a lot, so rest assured you won’t run out in 2 days!

Recipe adapted from Nekisia Davis of Early Bird Foods


  • 3 C old-fashioned rolled oats 
  • 1 C raw pumpkin seeds, hulled 
  • 1 C raw sunflower seeds, hulled 
  • 1 C coconut flakes 
  • 1 ¼ C raw pecans, coarsely chopped 
  • ½ C pure maple syrup, preferably Grade A 
  • ½ C extra-virgin olive oil 
  • ¼ C packed light-brown sugar 
  • Coarse or flaked salt


  1. Preheat oven to 300 degrees F.
  2. Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 minutes, until granola is toasted, about 45 minutes.
  3. Remove granola from oven and season with salt. Let cool completely before serving or storing in an airtight container for up to 1 month.

By: Erin Pellegrin, RD, LDN

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