I really enjoy granola but the commercial types often have far more oil, sugar, and salt than I care for to say nothing of wheat flakes (and I am moving away from wheat and corn due to GMO concerns). After some experimentation, I like this version. It is quick and easy to prepare and contains no added oil or salt. You may also enjoy Taylor's Seed Granola.


  • 4 cups old-fashioned oats
  • 1 cup quinoa flakes 
  • ¼ cup raw sunflower seeds
  • ¼ cup raw pumpkin seeds
  • ¼ cup chia seeds
  • ¼ cup flax seeds or flaxseed meal 
  • 3/4 cup water
  • ¼ cup nut butter (May use organic Peanut Butter powder. If so, add water per its directions to the 5/8 cup) 
  • ¼ cup raisins, if desired
  • ¼ cup pure maple syrup (or honey) depending on desired sweetness 
  • 1 tsp real vanilla extract
  • 1 tsp ground cinnamon


 Place all dry ingredients  (except for cinnamon) in a large bowl and mix well.

Place water, maple syrup/honey, nut butter (unless using powdered peanut butter), cinnamon, vanilla extract, and raisins if used, in a blender and blend until  smooth. 

Dribble blender contents over dry ingredients while stirring. Mix well until coated.

Cover two large cookie sheets with parchment paper or spray sheets with olive oil. Divide granola into two batches and spread out evenly.

Place cookie sheets in oven heated to 325º F. Reduce heat to 300º F. and bake 30-40 minutes until granola is dry to the touch and lightly browned. Remove from oven and stir well. Return to oven and bake at 275º F.  for another 30-40 minutes.

Turn off oven and leave granola in the closed oven until granola is completely cooled. 

Note: May stir in ¼ cup coconut flakes if desired.

Place granola in an air-tight container in the refrigerator.  I usually freeze it in 2-cup containers as it stays fresh longer. When one 2-cup container in the refrigerator is empty, I just replace it with one from the freezer.

Makes about 8 cups.


Place serving size of ½ cup in a bowl. Can serve with any non-dairy milk.