My Wholesome Granola

Robyn's Wholesome Granola

Try eating this granola every morning for one week and document what happens to your digestion. (I’ll give you a hint: it will clean you out!) Full of fiber and Omega-3 fatty acids, this is whole-foods nutrition perfect for children and adults! Kids won’t get hungry before lunch or nag for snacks. I double this recipe and make it in a big broiler pan with a lid, where I keep it until it’s gone. To each bowl, add a heaping tablespoon of sprouted raw sunflower seeds and a tablespoon of sprouted alfalfa/clover seeds to provide live digestive enzymes.

Mix well:

  • 4 C rolled oats (not instant oats, which are a processed food)
  • 1 C raw wheat germ (found in bulk at the health food store, high in B vitamins)
  • 1 C shredded coconut (found in bulk at the health food store—not the sugar kind)
  • ½ C GSG Organic Sprouted Flax
  • 1½ C nuts (walnuts, pecans, cashews, almonds, pumpkin seeds)
  • ¼ C sunflower seeds
  • 1/2 C dried fruit: cranberries, raisins, currants, or your choice
  • 2 Tbsp. cinnamon

Robyn's Wholesome Granola dry ingredients

*not pictured: 1 C raw wheat germ

Heat on the stove until barely melted, stirring together:

  • ½ C honey (raw)
  • ½ C molasses or Grade B maple syrup
  • ½ C water
  • ½ C coconut oil
  • optional: 1 Tbsp. maple flavoring or vanilla

Robyn's Wholesome Granola wet ingredients

For more on coconut sugar and where to buy it, click here!

Pour the liquid ingredients into the dry ingredients and mix until distributed evenly (this takes a few minutes). Bake at 250°F stirring well every 20 minutes for 45-90 minutes, or until dry.

Keep in the pantry for up to 2 weeks in cooler weather, or in the fridge for up to six weeks in the summer months. Makes 11 cups. Serve the granola with nut or rice milk plus 2 Tbsp. sprouted raw sunflower and alfalfa seeds mixed in (see sprouting instructions below).

To sprout sunflower seeds: cover ½ pint of sunflower seeds with filtered water overnight, then drain in the morning. They are now a living food with vastly more enzymes and nutrients. You may also sprout raw almonds or pumpkin seeds to add to your granola for variety as you serve it.

Watch my video to see how I make it!

28 thoughts on “My Wholesome Granola

Leave a Comment
    1. hey cousin, bar recipes are going to be chewy, not dry… i believe we have a recipe that is for bars, in the breakfast chapter of 12 Steps to Whole Foods? i wouldn’t try to adapt this one. this is meant to be crunchy and dry.

  1. We just made this and it is not crunchy at all, it doesn’t matter how long we baked it, it just won’t dry out! My wife baked it for about, 80 minutes and I baked it for an additional 80 minutes a couple of days later and it’s mushy like it has soaked in milk for too long

    1. hm, not sure what to tell you, aaron…..why is it so wet? i make this granola all the time. where do you live, and did you soak it in something?

      1. I live in Colorado. I think the only liquid was the ingredients listed in the recipe. We did eventually get it to dry out by putting it onto baking sheets in a thin layer and mixing it around every 20 minutes or so, but it still took an added 80 minutes.

        We made a second batch and started out with the baking sheets rather than the baking pan and it dried out a lot faster.

        Maybe my oven temperature is very uneven, i’m not sure about that, but doing this in the baking pan definitely doesn’t do the trick for us.

        1. I had the same problem so after baking for 90 min on a baking sheet, I turn off oven but leave the granola in the oven overnight and it in the morning it has dried out and is crunchy!

  2. I made this last night and am having it for breakfast this morning. It is sooooo good! Crunchy, nutty, not-to-sweet, deliciousness. I made it gluten free by following Jess’s suggestions in the comments section. I didn’t double the recipe and it still filled 1 and 1/2 of my half gallon mason jars.

  3. Same thing… unusable cause I have a gluten allergy… hoping for a similar recipe that’s gluten free:)

    1. Hi Michele, Jess here, blog manager at GSG. I have looked over the recipe and think there are a couple changes we can make to ensure this is a gluten-free granola. First, use certified gluten-free oats. Second, opt out of the wheat germ and use buckwheat or quinoa (uncooked) instead. I recently added uncooked quinoa to a granola recipe and it added protein with a crunch texture. It was delicious. Also, buckwheat is very high in essential minerals like magnesium and is a great gluten-free grain to add to almost anything. Lastly, our GSG Organic Sprouted Flaxseed is always gluten-free and an excellent source of omega-3 essential fatty acid (ALA). I hope this helps. Thanks for asking and have a great day.

  4. I think your granola recipe looks amazing. My problem is that I am a Celiac, no wheat, rye or barley. I would have to leave out wheat germ. That would remove so many nutrients. Any suggestion for a substitute?

    1. Marilyn, you absolutely could dry it at a lower temperature–that will just take a longer time. Robyn recommends refrigerating so that the healthy omega-3 fatty acids in the pumpkin seeds, walnuts, and flax do not go rancid and spoil. Honestly, we don’t think the granola will stay around long enough to spoil, though. It is too good not to eat! Thanks for the comment and happy baking/drying this granola recipe!

    1. Suzanne, Robyn doesn’t specify a serving size for this recipe. 3/4–1 cup with added nut milk is a healthy serving packed with fiber, omega 3 fatty acids, living enzymes, antioxidants, and more! Enjoy!

  5. do you have a printer friendly version of this recipe (and others on the site/blog). I hate to print 5 sheets front/back for a recipe…but that may be less time consuming than writing it all down.

Leave a Reply