Nut and Seed Granola

Add additional nutrients to your next parfait, smoothie bowl, or oatmeal with this delicious and simple nut and seed granola.

Nut and seed granola
nut and seed granola

Main ingredients in nut and seed granola


This recipes uses rolled oats, but I imagine that quick oats would work just as well!

Whole wheat flour

I found that adding a little bit of flour helped to bind the ingredients. You could pulse a small amount of oats into flour if you do not have whole wheat flour. All-purpose flour would also be fine!


Adding a little bit of oil will help the granola to crisp up when baking.

Egg whites

Egg whites are added to help create clusters.

Granulated sugar

Granulated sugar is needed for the granola to remain crispy. While you could use whatever type of granulated sweetener you prefer, I would avoid liquid sweeteners – like honey or maple syrup – because it won’t be as crisp.

Nuts & seeds

Any mix will work! I like to make this recipe to help use up some leftover pantry ingredients. I generally add ~1 cup of whatever blend of nuts and seeds that I have on hand. For this recipe, I used walnuts, pecans, pumpkin seeds, large coconut flakes (okay not a “nut” but still delicious), as well as some chia seeds.

How to make granola at home

I like to whisk my egg white prior to mixing so that it’s easy to combine with the other ingredients. Add Combine with the sugar and other wet ingredients. Then just dump in the rest and bake at 300F for ~30 minutes. The baking directions are probably the trickiest part. Even then, it’s really simple!

After combining all ingredients in a large bowl, transfer the mixture to a parchment lined baking sheet in 1 thin layer. Don’t brea it up into clusters just yet. Bake that 1 layer for 10 minutes, then go in with a spatula and break it into your desired sized chunks. Bake for another 10 minutes. Go in one more time with the spatula and toss the pieces around to make sure they are cooking evenly, and bake for a final 10 minutes. Keep an eye during the last 5 minutes to make sure the granola doesn’t burn.

Allow the cooked granola to cool completely so that it can crisp up. Store in an airtight container (these are my favorite storage containers!) and try not to eat it all at once!

If you liked this recipe, then you HAVE to try my peanut butter chocolate chip granola!

Nut and Seed Granola

Print Recipe
Nut and seed granola


  • 1 large egg white
  • 0.25 cup sugar Increase to 0.5 cup if you prefer granola on the sweeter side
  • 1 tsp vanilla
  • 1 tbsp olive oil or other cooking oil on hand
  • 1 cup oatmeal
  • 2 tbsp whole wheat flour
  • 0.25 cup pecans chopped
  • 0.25 cup walnuts chopped
  • 0.25 cup pumpkin seeds
  • 0.25 cup unsweetened coconut flakes
  • 1 tbsp chia seeds
  • 0.5 tsp cinnamon optional
  • 1 pinch salt optional


  • Pre-heat oven to 300F
  • Whisk egg white in a medium-large bowl
  • Mix in sugar, vanilla, and oil
  • Add remainder of ingredients & mix well
    *Feel free to use any single nut or blend of mixed nuts as long as it is 1 cup
  • Spread in a single layer on a sheet pan lined with parchment paper
  • Bake in a single layer for 10 minutes
  • Remove from oven and use a spatula to break apart the single layer into clusters
    Make sure there is plenty of space in between clusters
  • Bake an additional 10 minutes
  • Remove from oven and toss clusters around to promote even cooking
  • Bake for a final 10 minutes (30 minutes total)
    Keep an eye during the last 5 minutes so that the granola does not burn
  • Allow granola to cook completely. Store in an airtight container


Nutrition facts will vary depending on specific items and amounts used.


Serving: 0.25cup | Calories: 135kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Sodium: 7mg | Potassium: 93mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg
Servings: 10
Calories: 135kcal
Author: Olivia Goldin