Nut & Seed Granola

This simple granola can stand on its own as a cereal or can be added to fresh fruit or other cereals as a topping. A little goes a long way as this granola is very filling. We like putting it with fresh fruit and unsweetened almond milk for a quick morning breakfast. It also worked perfectly as a pre-made meal for our recent vacation.


1 cup sunflower seeds

½ cup pumpkin seeds

½ cup shredded, dried, unsweetened coconut

½ tsp stevia powder

¼ cup whole flax seed

¼ cup ground flax meal

1 cup walnut pieces


  1. Preheat a skillet to medium high on your stove. Pour in the sunflower and pumpkin seeds and toast them until they start to turn golden brown. Stir well while toasting, so they don't burn.

  2. Take pan off the heat and add the shredded coconut. Stir in the stevia until the granola is sweet enough for your taste.

  3. Sprinkle in the whole and ground flax.

  4. Let the granola cool completely and transfer it to an airtight container. It will keep for at least a month in your pantry, and much longer in the fridge or freezer.

Adapted from Low Carb Vegan at:
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