Nutty Granola

This nutty granola is easy to make and very delicious. It is extra crunchy and chockful of nuts. It also is a perfect gift to give your loved ones and is always appreciated.

A hand holding a spoon of granola over the jar
Photo Credit: Dishes Delish.

The thing I love about this recipe and granola is that once you make it yourself you’ll never go back to buying it.

It is delicious and surprisingly easy to make. And jars of granola make the perfect gift for any occasion. I’ve never met anyone who doesn’t love homemade granola.

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I usually find store-bought granola cloyingly sweet, and I think it doesn’t need to be that way.

When you make your granola, YOU control the sweetness and ingredients, meaning there won’t be any additives because you’re making it and not a factory.

Doesn’t it make you want to run out and get the ingredients so you can make it?

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Helpful tips

  • Try to use raw, unsalted nuts and seeds. I buy mine from Trader Joe’s.
  • If you use dry roasted and salted, they will tend to overcook and sometimes have more calories, and you don’t need the extra salt. That’s my opinion.
  • You can use any combination of nuts. I enjoy this mix, but others would work as well.

How to make nutty granola


Get a large mixing bowl, rubber spatula and cover a jelly roll pan with parchment paper sheets.

Step one

Preheat the oven to 325 degrees Fahrenheit.

Step two

Gather the ingredients – cashews, pumpkin seeds, almonds, walnuts, pecans, and pistachios. (A)

Step three

Add the nuts, seeds, and rolled oats to a large mixing bowl. Mix to combine. (B)

Left - Bowls of cashews, almonds, pistachios, pecans, walnuts and pumpkin seeds. Right - All the nuts and seeds in a metal bowl with rolled oats
Photo Credit: Dishes Delish.

Step four

Add maple syrup, olive oil, vanilla, and salt and mix them all together.

Step five

Spread the mixed granola on the pan and spread it evenly. (C)

Step six

Bake for 20 minutes.

Once the timer dings, flip the granola and place it back into the oven for 10 minutes. (D)

Left - A parchment paper lined jelly roll pan with raw granola spread on it. Right - The pan of granola out of the oven and on the table
Photo Credit: Dishes Delish.

I take my glass container and place the nutty goodness into it once the granola has cooled.

A large glass jar filled with nuts and granola with a small scoop in it
Photo Credit: Dishes Delish.

The recipe did yield more than what you see here, but after a Christopher and I enjoyed a few handfuls, I stashed a couple of cups into smaller jar for Christopher to take to work, this is what we have left.

The scoop on the table spilling some granola on the table with the jar in the background
Photo Credit: Dishes Delish.

What do you think happened to that spoonful of granola?


Nope, I didn’t eat it. I dropped it back into the jar. I do have some self-discipline.  And besides, I was full.


I hope you enjoyed this nutty granola recipe.

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love to hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

A hand holding a spoon of granola over the jar - square

Temptingly Crunchy Nutty Granola

This nutty granola is so delicious that you will want to eat it all. But I know you have self discipline.
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: granola, nutty granola
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 5 cups
Calories: 450kcal


  • .75 cup whole cashews (raw and unsalted)
  • .50 cup pumpkin seeds (raw and unsalted)
  • .75 cups whole almonds (raw and unsalted)
  • .50 cup walnuts (raw, unsalted, and chopped)
  • .50 cup pecans (raw, unsalted, and chopped)
  • .50 cup pistachios
  • 2 cups rolled oats (old-fashioned, not instant)
  • .25 cup maple syrup
  • .25 cup olive oil
  • 1 teaspoon vanilla
  • .25 teaspoon salt


  • Preheat oven 325 degrees F and line a large jelly roll pan with parchment paper.
  • Get a large mixing bowl and add all the above ingredients. Mix until combined. Spread the granola on the pan in an even layer.
    .75 cup whole cashews, .50 cup pumpkin seeds, .75 cups whole almonds, .50 cup walnuts, .50 cup pecans, .50 cup pistachios, 2 cups rolled oats, .25 cup maple syrup, .25 cup olive oil, 1 teaspoon vanilla, .25 teaspoon salt
  • Place in oven and bake for 20 minutes, flip the granola and return to oven for 10 minutes.
  • Let cool fully.
  • Eat, smile, and enjoy.
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Helpful tips
  • Try to use raw, unsalted nuts and seeds. I buy mine from Trader Joes.
  • If you use dry roasted and salted, they will have a tendency to over cook and sometimes have more calories and you don’t need the extra salt. That’s my opinion.
  • You can use any combination of nuts. I enjoy this mix but others would work as well.


Serving: 0.5cup | Calories: 450kcal | Carbohydrates: 50g | Protein: 19g | Fat: 55g | Saturated Fat: 6g | Sodium: 123mg | Potassium: 702mg | Fiber: 9g | Sugar: 13g | Vitamin A: 50IU | Vitamin C: 0.7mg | Calcium: 132mg | Iron: 5.2mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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  1. Oh Elaine, where do I begin? Hats off to your self discipline, I wish i possessed at least a fraction of yours! And thoroughly enjoy reading your posts,

  2. I am a granola fiend — and I am really digging all the nuts in this version. Great for your morning yogurt or as a crunchy muffin topping!

    1. Lisa, me too! I love the crunch of the nuts. And ooooo, never thought of putting it on top of a muffin when baking. That would be yum!

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