While I love granola, I've found that too many versions are closer to dessert or require unnecessary steps. My Go-To House Granola was developed to mimic the flavor and texture of high-end bakery offerings without the premium price tag or excessive sugar. This recipe prioritizes a high ratio of nuts and seeds for maximum satiety, using pure maple syrup for a hint of sweetness. Ground cinnamon and cardamom add warmth, while hydrated chia seeds create crisp clusters and a boost of fiber without the need for excess oil or tricks like egg whites. To streamline the process, I’ve provided gram measurements for every ingredient—including coconut oil in its solid state. This allows for quick preparation, minimal cleanup, and consistent results every time.
Recipe by Laura Davidson on March 18, 2026
Prep time: PT15M
Cook time: PT30M
Total time: PT45M
Rating
5 stars (3 reviews)
Keywords
granola recipe, healthy granola recipe, house granola
Ingredients
¼ cup (55g) virgin coconut oil
¼ cup (85g) pure maple syrup
2 tablespoons (26g) pure vanilla extract
3 tablespoons (30g) chia seeds
3 cups (225g) old-fashioned rolled oats
1¼ cups (150g) raw whole pecans (roughly chopped)
¾ cup (100g) unsweetened shredded coconut
¾ cup (70g) raw pumpkin seeds
½ cup (45g) raw sliced almonds
¼ cup (30g) raw sesame seeds
1½ teaspoons Diamond Crystal salt (or ¾ teaspoon fine sea salt)
1½ teaspoons ground cinnamon
¾ teaspoon ground cardamom
Categories
Breakfast
Breakfast Grains and Granolas
Cuisine
American
Steps
Preheat the oven to 325°F (165°C). Line a rimmed half sheet pan with parchment paper and set aside.
Add the coconut oil to a large (2-cup) glass measuring cup—this allows for easy measuring, when using a scale, and melting. Melt in the microwave in 30-second increments. Whisk in the maple syrup, vanilla extract, and chia seeds. Set the mixture aside for 10 to 15 minutes while you assemble the remaining ingredients. This starts the hydration process for the chia seeds, allowing them to stick and act as a natural binder. This also helps them integrate more evenly with the rest of the ingredients during baking.
In a large bowl, add the rolled oats, chopped pecans, pumpkin seeds, shredded coconut, sliced almonds, sesame seeds, salt, cinnamon, and cardamom. Toss to combine.
Pour the wet mixture over the dry ingredients. Using two large spoons, toss the mixture until all of the dry ingredients are evenly coated.
Transfer the mixture onto the prepared sheet pan, spreading it evenly until it reaches all side. Using a spatula (or the palms of your hands), press the granola into a flat, even layer. This also helps facilitate clustering during baking.
Bake, rotating the pan halfway through, until fragrant, toasted, and golden, about 28 to 32 minutes. Do not stir the granola; this will help the clusters set.
Set the sheet pan on a wire rack and allow to cool completely. Again, do not stir —leave it completely undisturbed for at least an hour or so. Once cool, gently transfer the granola to an airtight glass container. Store at room temperature for 2 weeks or in the refrigerator for 4 to 6 weeks.
Nutitrion
Serving Size: 1 serving
Calories: 155 kcal
Carbohydrates: 11 g
Protein: 4 g
Fat: 12 g
Saturated Fat: 4 g
Sodium: 45 mg
Sugar: 3.5 g
Unsaturated Fat: 8 g
Reviews
Katie Jozwik on 2026-04-02 (5 stars): Love this recipe— both simple and pantry clearing. Hydrating the chia seeds in place of a binder like egg whites makes this even easier! Thank you!
SallyT on 2026-03-19 (5 stars): Loved this recipe! I especially liked the sesame seeds and the chia seeds - super tasty, all of it. My batch was a little thick, even on a half sheet pan, so I didn't get a lot of granola clumps. I added a little more salt after it cooled down.
Nancy on 2026-03-18 (5 stars): I made this tonite except I didn’t have any cardamom so I tripled the amount of cinnamon. It is delicious.. I highly recommend trying this recipe
