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Super Seed Granola

  • Author: Elaine Gordon
  • Prep Time: 5 mins
  • Cook Time: 38 mins
  • Total Time: 43 mins
  • Yield: 12 1x


This grain-free, gluten-free, vegan, nut-free, refined sugar-free, soy-free granola recipe is perfect for busy mornings or as an on-the-go snack. It is slightly sweet and full of warm cinnamon and vanilla flavor. I just love it on top of non-dairy yogurt or with non-dairy milk and fresh fruit. Serving size: Makes about 6 cups of granola so about twelve ½ cup servings



  • 1¼ cup gluten-free rolled oats
  • ½ cup raw, unsalted pumpkin seeds
  • ½ cup raw, unsalted sunflower seeds
  • ½ cup hemp seeds
  • ½ cup oat flour*
  • ⅓ cup dried cranberries (or cherries or berries)
  • ⅓ cup golden raisins
  • ¼ cup white sesame seeds or whole flax seeds
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon fine-grain sea salt
  • 6 tablespoons pure maple syrup (or other liquid sweetener of choice)
  • ¼ cup avocado oil (or canola oil)
  • 2 teaspoons pure vanilla extract


  1. Preheat oven to 275 degrees and line a large rimmed baking sheet with parchment paper.
  2. To the mixing bowl, add the oats, pumpkin seeds, sunflower seeds, hemp seeds, oat flour, dried cranberries, raisins, sesame seeds, cinnamon and salt. Stir to combine.
  3. Add the maple syrup, oil and vanilla extract and stir thoroughly to combine.
  4. Place the granola mixture on the prepared baking sheet. Using a spatula, gently press down until the granola is about ½ inch thick. Bake for 20 minutes, then rotate the pan and bake for 18 minutes until granola is lightly golden around the edges.
  5. Cool the granola on the baking pan for 1 full hour (at least) before breaking it apart into clusters. This allows the sugars to harden.
  6. Break the granola into pieces and store in a glass container in the refrigerator for up to 3 weeks.


* To make the oat flour yourself just add 1/2 cup oats to a mini food processor and process for 10-20 seconds until a fine powder forms.

  • Category: Breakfast