This vanilla almond granola is warming and will assist your body to produce internal warmth and facilitate restoration and balance during the autumn and winter months. Flavorful with an earthy flavor of cinnamon with sweet honey and crunchy clusters, as well as Keto and Paleo friendly!

Made with mostly nuts and seeds such as pumpkin seeds, walnuts, pecans, cashews, sunflower seeds, a couple more special ingredients, and sweetened lightly with either honey or maple syrup. Not only is this granola satisfying but it is also nutritious granola that you can take on the go for all family members to enjoy!

It’s simple, easy to make, and full of nutrition that you will question yourself why you have never made your own granola in the first place.

The benefits of making your own granola are that it is versatile and affordable. The key is to buy nuts and seeds in bulk so that you will have a steady supply of granola on hand to top on your favorite meals or to eat alone! And remember to store your nuts and seeds in the refrigerator because if they are left out at room temperature they will begin to oxidize and become rancid.

How To Use

  • Cereal // in a small bowl, add about 1 cup of the granola + 1 cup of homemade nut milk or my favorite Lavva milk
  • Topper // sprinkle on top of a smoothie bowl (which is just a thicker variation of a smoothie)
  • Parfait // layer granola, your favorite fruit, and yogurt in a bowl or large tall glass and repeat until glass is full
  • Dessert // add dark chocolate chips to the granola and have a sweet dessert snack
  • Snack // pack about 1/2 cup in a small snack size bag and bring it with you on the go!

How Do You Make Your Own Granola

If you have all the ingredients stored in your kitchen, then you can make this recipe within the hour. Below is a picture and list of ingredients and their benefits.

Cooking tip: If you don’t have all the nut/seed ingredients on hand, you can either switch out one seed for another or eliminate it altogether.

Granola Ingredients and Their Benefits Overview

Cashews and Almonds: rich in magnesium, potassium, and calcium.

Sunflower Seeds: abundant in selenium, which most Americans’ diets are deficient in. Selenium supports the enzymes for mitigating inflammation from oxidative stress and enabling detoxification. Rich in an array of nutrients to support optimal biochemical pathways for good health, sunflower seeds are a food worth buying without busting your wallet. Also believed to support increases of progesterone in the luteal phase.

Pumpkin Seeds: a rich source of iron. Contains specific vitamins, nutrients, and fatty acids that may support hormonal function by increasing estrogen levels during the follicular phase.

Walnuts: a great source of many nutrients, including B vitamins and possess a unique amino acid profile. Amping up your B vitamins is what drives the methylation cycle which supports detoxification, energy, brain health, and creating new DNA. In addition, they are significantly higher in omega-3 fatty acids called alpha-linolenic acid (ALA) compared to any other nut. However, even though ALA isn’t the most user-friendly for our body to use, most of us can convert to the user-friendly form EPA and DHA. These omega-3s have benefits including modulating inflammation and balancing blood sugars. Also rich in potassium and magnesium, which most individuals are deficient in.

Shredded Coconut: a good source of high-quality fat and trace minerals.

Chia Seeds: contain B2 and B12 which are essential for the methylation cycle and are great for skin and nails. Chia seeds also contain calcium and magnesium.

Honey or Maple Syrup: I prefer to use honey as it is rich in a number of bioactives including quercetin, chrysin, and luteolin – a natural blocker to inflammation. Chrysin has a growing amount of research with its anti-cancer effect.

Coconut Oil or Vanilla Hazelnut MCT: MCT’s are utilized different than other fats. Instead of being stored in cells, MCTs go directly into the peripheral vein to be utilized in the liver for energy. Thus they are easier on the pancreas, liver, gall bladder, and digestive system.

Ground Cinnamon and Salt

Vanilla Extract

How To Make Homemade Vanilla Almond Granola

Making granola couldn’t be more simple. All you need to do is follow three simple steps.

Step 1

Don’t forget to melt the coconut oil if using! Combine the wet ingredients into a medium-sized bowl, whisk the wet ingredients together.

Step 2

Pour the wet ingredients over the dry ingredients and mix well. Mix thoroughly so that the flavor is spread throughout the entire mixture.

Step 3

Spread the mixture on a lined or lightly oiled baking sheet. Spread evenly and place in a preheated oven for 30 minutes. Check and flip with a spatula at 10 to 15 minutes so it cooks evenly throughout. Bake until golden brown and fragrant. Once done, let it completely cool and break into pieces to have stored in a container of your choosing.

Tip: If you don’t want to have clusters, stir the granola instead of flipping it.


  • For nut-free, omit the walnuts, pecans, and cashews. Double the pumpkin and sunflower seeds.
  • For low FODMAP use 1 teaspoon stevia extract powder or kakato extract in place of honey/maple syrup.
  • Lower carb use 1 teaspoon stevia extract powder or kakato extract in place of honey/maple syrup.
  • Add dried fruit. I love dried blueberries, raisins, mulberries. I would even consider dried ginger.
  • Vary spices based on your preferences. You can add nutmeg or ground ginger.

Vanilla Almond Granola

A delicious honey and cinnamon flavored homemade granola filled with healthy fats from raw nuts, seeds, and coconut oil.
Prep Time 10 minutes
Cook Time 34 minutes
Total Time 44 minutes
Servings 24


  • Baking Tray
  • 2 Bowls
  • Whisk


  • 1/2 cup cashews raw, chopped
  • 1/2 cup sunflower seeds raw
  • 1/2 cup pumpkin seeds raw
  • 1/2 cup walnuts raw, chopped
  • 1/2 cup almonds chopped
  • 1/2 cup coconut flakes
  • 1/4 cup chia seeds
  • 1/4 cup honey or maple syrup raw
  • 2 tbsp coconut oil or vanilla hazelnut MCT oil melted
  • 1 tsp cinnamon ground
  • 1 tsp vanilla extract
  • 1 pinch sea salt


  • Preheat oven to 250 degrees F
  • Line a baking tray with parchment paper or lightly with coconut oil.
  • Combine all the nuts and seeds, chia seeds, shredded coconut, cinnamon, and salt into a large mixing bowl.
  • Blend together honey, coconut oil, and vanilla extract.
  • Combine liquid and dry ingredients, mixing well.
  • Spread on a baking tray evenly
  • Bake for 15 minutes, stir very well (if you don't you'll have large clusters), bake for another 15 minutes or until golden brown.
  • Let cool completely and break into pieces before you store the granola in an air tight container in the refrigerator (will keep for weeks).