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Stacey Kasdorf

Nut & Seed (gluten-free) Granola

This is my go-to granola! I always like having quick snacks or meals in the cupboard for days I don't feel like preparing anything. This granola is at the top of that list. It stores well in the cupboard and is perfect for a quick breakfast or midday snack. It is full of nutrient dense foods with healthy fats, protein, vitamins and minerals! The thing I love about this granola is the chunks and crunchy bits. It has such a nice texture and is good on top of yogurt, a smoothie bowl, chia pudding or just with milk. This recipe even made Jason a granola lover. He never used to eat granola or even like it, and now he's always eating this!

Whenever I look for granola at the store it's always loaded with sugar and unhealthy oils. I decided to come up with my own that satisfies my sweet tooth without using any refined sugars. I included buckwheat groats for that added crunch, plus it's a great source of fiber and other nutrients such as manganese and copper. It is not a grain, despite having wheat in the name, it is actually the seed of a flowering plant like quinoa. Including the buckwheat, this granola has 5 different seed varieties! I love how crunchy it is and it's really filling. Check out how I did this granola below!


Nut & Seed (gluten-free) Granola

Makes: ~ 6 cups

Prep Time: 10 min

Cook Time: 20 min


  • 2 cups quick rolled oats

  • 1/2 cup sunflower seeds

  • 1/2 cup pumpkin seeds

  • 1/2 cup slivered almonds

  • 1/2 cup buckwheat groats

  • 1/2 cup unsweetened shredded coconut

  • 1/4 cup ground flaxseed

  • 1/4 cup chia seeds

  • 1/3 cup honey

  • 1/4 cup raw virgin coconut oil

  • 1 tsp vanilla

  • 1/2 heaping cup medjool dates, chopped (you can use any dried fruit here)

  • 1/3 cup natural nut butter (I have used peanut butter and almond butter)


  1. Preheat oven to 325 degrees and line a baking sheet with a silicone mat or parchment paper.

  2. Combine all ingredients up to chia seeds in a bowl.

  3. Add honey, coconut oil and vanilla to a separate small bowl and microwave until melted, ~35 seconds.

  4. Pour over dry ingredients and stir to combine.

  5. Next mix in the nut butter. This can get messy, and I usually use a spatula or my hands to get it fully combined.

  6. Once mixed add in the dates and dump out onto prepared baking sheet and spread out into one layer. Bake for 20 minutes or until golden brown.

  7. Remove from the oven and let cool to room temperature. You should be able to break it apart into chunks.

  8. Store in a ziplock bag, mason jar or tupperware container at room temperature. Enjoy with yogurt, on your smoothie bowl, over chia pudding or with almond milk!



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