Extra Nutty Nut Butter Granola

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55 years ago
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A bowl of cereal and a plate with fruit.


A bowl of cereal and a plate with fruit.

Extra Nutty Nut Butter Granola

Jill Keenon


  • 1/2 cup Chopped Walnuts
  • 3/4 cup Organic Oats I use sprouted oats
  • 1/2 cup Chopped Pecans
  • 1/2 cup Chopped Cashews
  • 1/2 cup Pumpkin Seeds
  • 1/2 cup Pistachio Nuts
  • 1/2 cup Ground Flax Seed
  • 1/4 cup Chia Seeds
  • 1/4 cup Hemp Seeds
  • 3/4 cup Nut Butter My favorite is Costco's Kirkland Mixed Nut Butter or Kirkland Almond Butter You can add more if you want it creamier.
  • 1/2 cup Real Maple Syrup Depending on how sweet you want it, you can decrease or increase some to your taste.
  • 2 tsp Cinnamon
  • 2 tsp Vanilla
  • 2 Tbsp Avocado or olive oil


  • In a large bowl, add all the oats, nuts, and seeds and mix them together.
  • In a small saucepan, add nut butter, maple syrup, cinnamon, vanilla, oil
  • Heat on medium/medium-high heat and stir constantly until smooth and blended well. This only takes a couple of minutes.
  • Pour nut butter mixture over nuts and seeds
  • Mix well and cover all the dry ingredients completely
  • Line a 9 x 13 cookie sheet with parchment paper. Cut to fit inside the cookie sheet.
  • Pour the mixture on to cookie sheet. Pat down and form to the cookie sheet.
  • Put in a preheated oven at 275 degrees for 30 minutes
  • Depending on how crunchy you want your granola, you can bake it awhile longer
  • Let the granola cool for 45 minutes.
  • After it is cooled, break apart into small bite-size chunks and store in glass containers.
  • You can eat this just as is or eat it as cereal with almond milk. I never liked granola before, but I love this and look forward to eating it for breakfast most days.