I have rarely made granola in the past. Yeah, I know, I’m disappointed with myself, especially after making this batch. I guess you could say I’ve officially earned the nickname “Granola Mom.” What the heck does that even mean anyway? Well, according to Urban Dictionary “Crunchy Mom” is defined as: “A growing group of moms who are neo-hippies. They generally believe (for varying reasons) that there is something bad or less beneficial about buying mainstream products or doing other common activities in the mainstream way.” So, I suppose since I didn’t buy store bought granola this week for our yogurt parfaits, I’m officially a “neo-hippie.” Whatevs, I’m here for it. 


I’ll cut to the chase because this recipe is a bit more complicated than what I usually share. Now, before you click away, you should know that granola is SUPER forgiving. I mean, you need to wind up with the same overall texture by combining the right amount of dry and liquid ingredients, but as far as the contents go, you can do a lot mixing, matching, and substituting without screwing it up!

When I made ours, I just started foraging in our cupboards for ingredients that I thought might go well together as granola. Therefore, I encourage you to do the same! Let me know what you decide to put in yours so I can change mine up when I need to make more! (Keep in mind if you change the ingredients the macros will change). 

You’re super fired up to make this but you don’t have all the ingredients? No problem, I got you covered…

Recipe substitution ideas: 

Low sugar dried fruit (blueberries, cherries, mangos, etc.)

Flax or chia seeds

Walnuts or sliced almonds

Agave or monkfruit sweet

Fruit & Nut Granola

Prep Time20 mins
Cook Time45 mins
Course: Breakfast, Snacks
Servings: 28 servings
Calories: 125kcal


  • 4 cups quick oats
  • 1 cup low sugar raisins
  • 1 cup low sugar dried cranberries
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup ground flaxseed wheat germ could be easily substituted
  • 1/2 cup chopped pecans
  • 1/3 cup raw pumpkins seeds
  • 1/4 raw, shelled, hemp seeds (adds 13g of protein!) if omitted, add more oats
  • 1 cup light brown sugar
  • 1/4 cup oil (olive, etc.)
  • 15 drops liquid stevia (plain, vanilla, english toffee, etc.)
  • 1/2 cup water


  • Preheat the oven to 350 degrees
  • Line a large baking sheet with parchment paper or aluminum foil
  • Combine all the dry ingredients in a large mixing bowl, set aside
  • On the stove top, combine the brown sugar, oil, stevia, and water
  • Heat the liquids until the brown sugar is completely dissolved, not boiling, this mixture will boil over easily though, so be careful!
  • Pour the liquids over the top of the dry ingredients in the large mixing bowl and mix until well combined
  • Spread the granola evenly over the parchment paper on the baking sheet
  • Bake at 350 degrees for 25 minutes, after 25 minutes flip the granola over and around a bit to break the large clumps
  • Return to the oven for another 20 minutes, then break it up again and allow to cool completely
  • Store in an air tight container, 1 serving = 1/4 cup


Macros per 1/4 cup:
125 calories
2.8g protein
15.5g carbs
6.4g fat

Did you make this recipe? Be sure to tag me @danielle_s_abel so I can see your creation!

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