Homemade Harvest Granola
I’ve been making this granola for a while now, and it’s become one of my favorites. It’s packed with nutrient-dense ingredients—whole grain oats, seeds, walnuts, and dried fruit—and sweetened naturally with raw honey and vanilla. It’s surprisingly easy to make, fills your kitchen with the best aroma, and is perfect as a breakfast topping or snack. Simple, wholesome, and just the kind of thing I love having on hand. Enjoy!
P.S. I’ve also included a quick bonus recipe for my no-bake granola bars using this same granola mixture.
Ingredients
2 cups rolled oats
1 1/2 cups walnuts, chopped
1 cup pumpkin seeds
1/2 cup hemp, chia + flax seeds mixture
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp sea salt
1/3 cup coconut oil, melted
1/3 cup raw honey
1 tsp vanilla extract
Dried apricots, chopped
Medjool dates, pitted and chopped
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Instructions
Preheat the oven to 325°F and line a large baking sheet with parchment paper.
In a large bowl, combine the oats, walnuts, pumpkin seeds, hemp/chia/flax seeds, cinnamon, nutmeg, and sea salt.
Add the melted coconut oil, honey, and vanilla, then stir to combine.
Spread the mixture evenly onto the prepared baking sheet and flatten with the back of a spatula.
Bake for 10 minutes, then stir the granola and flatten it out again.
Return to the oven and bake for an additional 10–12 minutes, or until golden and fragrant. Keep a close eye on it toward the end to prevent burning.
Let the granola cool completely on the pan.
Once cooled, break it into clusters and stir in the chopped apricots and dates.
Store in an airtight container at room temperature for up to 4–6 weeks.
No-Bake Granola Bars
If you want to turn this granola into an easy grab-and-go snack, here’s how I make my favorite no-bake granola bars using the same base mixture:
Instructions
After mixing the granola (before baking), set aside about half of the mixture.
Stir in ¼–½ cup of your favorite nut butter (I like to alternate between peanut and almond butter) until everything is evenly coated.
Add your chopped dried fruit (I usually use these blueberries or dried apricots).
Press the mixture firmly into a parchment-lined baking dish, smoothing the top with a spatula.
Freeze overnight to let it firm up.
Cut into bars or squares, and store in an airtight container in the fridge for up to 1 week.
(Optional) Add a dark chocolate drizzle—melt dark chocolate with a little coconut oil. It’s especially good with the dried apricots!
They’re soft, chewy, and naturally sweet — perfect for snacks, or a quick breakfast on the go.
Cheers to healthy living!
xx
Victoria and Eric
Tips From Our Kitchen:
Storage Tips: Once your granola is baked and completely cooled, store it in an airtight container to maintain freshness, crunch, and flavour. We store ours in these Le Parfait Jars, but any glass jar with a tight-fitting lid works well. Kept at room temperature, it stays delicious for 4–6 weeks.
Whole Grain Rolled Oats & Glyphosate: When it comes to oats, many conventional rolled oats are sprayed with the herbicide glyphosate before harvest. To avoid this, we choose oats from brands that explicitly test for and certify them as glyphosate‑free. Our go-to brand for oats is One Degree Organics, their oats are third‑party tested and certified glyphosate-free.
Dried Fruit & Seed Oils: Not all dried fruits are created equal—many dried fruits are treated or preserved using added seed oils (and sometimes sugar syrups). To keep your dried fruit clean and minimal, always check the label for seed oil, added sugar, and extra preservatives. Our go-to favorites:
Good & Gather Freeze Dried Blueberries (perfect for no-bake granola bars)
Nut Butters: Many store-bought nut butters contain added emulsifiers, stabilizers, or oils like palm oil, which aren’t necessary for a simple, clean spread. We look for peanut butters that list only nuts and a little sea salt—nothing extra. Our all-time favorite is Teddie Peanut Butter; it’s simple, creamy, and perfect for mixing into granola bars.
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