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Honey-Almond Seeded Granola


"All-natural granola using high-quality fats and sugars."
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45 m servings 339 cals
Original recipe yields 18 servings (9 cups)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
  2. Mix oats, pumpkin seeds, sunflower kernels, sliced almonds, flaked coconut, and sea salt together in a large mixing bowl.
  3. Beat coconut oil, honey, maple syrup, and vanilla extract with a whisk until smooth; pour over the dry ingredients and mix to coat. Spread the granola onto the prepared baking sheets.
  4. Bake in preheated oven for 10 minutes. Use a spatula to stir the granola, rotate sheets in the oven, and continue baking until golden brown, about 10 minutes more.
  5. Let granola cool on the pans to room temperature.


  • Cook's Notes:
  • Mix wet ingredients with a whisk so the honey and syrup are completely combined. This is important so that the sugars do not burn.
  • Watching granola closely after turning it. Every oven cooks differently. You want the granola to be golden, but not turning brown or dry.
  • Use baking sheets with sides for easy stirring.
  • The granola will keep for 1 to 2 weeks depending on how you store it. We use glass mason jars or craft bakers bags.

Nutrition Facts

Per Serving: 339 calories; 20.5 g fat; 33.9 g carbohydrates; 8.5 g protein; 0 mg cholesterol; 104 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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This recipe is a keeper. This granola makes a great topping for my homemade yogurt. It even tastes good by itself as a snack.

Homemade granola puts store bought granola to shame! This one is very good, and I'm having a hard time keeping from nibbling on it. I did halve the recipe (which still makes plenty), and added a...