Nutty granola

Super easy and extra crunchy!

As little as it seems, this recipe was enough for 3 or 4 breakfasts, meaning 6-8 portions. It’s really filling!

We had it with soy yogurt or oat milk and it stayed crunchy with both. We hope you like it as much as we did. Let’s start!


  • 3 cups of jumbo rolled oats
  • 1 1/2 cups of mixed nuts and seeds (pecans, walnuts, almonds, sunflower seeds, pumpkin seeds, hemp seeds, sesame seeds…)
  • 5-7 tbsp of syrup (agave, maple syrup…)
  • 1/4 cup of margarine or oil
  • 1/4 cup of nut butter or more margarine/oil (we used peanut butter)
  • Optional: cinnamon, sugar, chocolate chips, raisins, dried fruit, cacao nibs…


  1. Preheat the oven at 200ºC.
  2. Chop the nuts and seeds to your taste and throw them in a pan with the oats on high heat.
  3. Toast them for around 5 minutes, be careful not to burn them!
  4. In a bowl, mix the fat, nut butter and syrup. Add the hot oats and nuts and mix well until they are well coated.
  5. Transfer everything into a baking tray and press it as if you were making bars. We do this so it forms bigger chunks of granola, hehe. More crunch!
  6. Bake it for around 30 minutes or until it’s toasted to your taste. We stirred it a bit a couple times, trying to keep some big chunks of course.
  7. Let it cool completely in the tray before adding any extra ingredients (such as chocolate chips, raisins and so on) and transferring it to an air-tight container.
  8. Done! Now it’s ready to be enjoyed with plant milk or yogurt. Yum yum yum.

Photography by Jose Guerra