Name: Seed-Forward Maple Granola (Crunchy Yogurt-Perfect Granola)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: Modern Healthy
Ingredients: 2 cups rolled oats; ¼ cup sunflower seeds; ¼ cup pumpkin seeds; 1–2 tbsp chia seeds; ¼–½ cup shredded coconut (unsweetened); Optional additions:; 2 tbsp flaxseed; ¼ cup chopped almonds or pecans; 3 tbsp maple syrup; 2 tbsp olive oil OR melted coconut oil; 1 tbsp nut butter (optional, helps clusters form); ½ tsp cinnamon; Pinch of salt; ½ tsp vanilla extract (optional)

Golden homemade granola with oats, pumpkin seeds, sunflower seeds and coconut served in a bowl with yogurt

This seed-forward maple granola is everything a good homemade granola should be: crunchy, lightly sweet and packed with nourishing ingredients. Rolled oats create the perfect base for structure, while pumpkin seeds, sunflower seeds and chia seeds add texture, minerals and healthy fats.

A touch of maple syrup provides just enough sweetness without making the granola taste like dessert, while olive oil helps achieve those crisp golden clusters. Cinnamon and vanilla add warmth, and a pinch of salt enhances all the flavours.

Perfect for yogurt bowls, smoothie bowls or simply as a crunchy snack, this granola is designed to deliver flavour and texture without being overly sugary.

Seed-Forward Maple Granola (Crunchy Yogurt-Perfect Granola)

Rated 5.0 stars by 1 users

Cuisine

Modern Healthy

Author

HealthyThandi

Servings

6

Prep Time

10 minutes

Cook Time

25 minutes

A crunchy seed-forward maple granola made with oats, pumpkin seeds and sunflower seeds. Perfect for yogurt bowls and not overly sweet.

Ingredients

Dry Base

2 cups rolled oats
¼ cup sunflower seeds
¼ cup pumpkin seeds
1–2 tbsp chia seeds
¼–½ cup shredded coconut (unsweetened)
Optional additions:
2 tbsp flaxseed
¼ cup chopped almonds or pecans

Wet Mixture

3 tbsp maple syrup
2 tbsp olive oil OR melted coconut oil
1 tbsp nut butter (optional, helps clusters form)
½ tsp cinnamon
Pinch of salt
½ tsp vanilla extract (optional)

Method

Prepare the Oven

Preheat the oven to 170°C and line a baking tray with parchment paper.

Mix the Dry Ingredients

In a large bowl combine rolled oats, sunflower seeds, pumpkin seeds, chia seeds and shredded coconut.
Add flaxseed and chopped nuts if using.

Mix the Wet Ingredients

In a separate small bowl whisk together maple syrup, olive oil (or melted coconut oil), nut butter, cinnamon, salt and vanilla.

Combine

Pour the wet mixture over the dry ingredients.
Mix thoroughly until everything is lightly coated.
The mixture should be evenly coated but not overly wet.

Shape the Granola

Spread the granola mixture evenly on the prepared baking tray.
Press it down firmly with the back of a spoon or spatula.
This step helps create larger granola clusters.

Bake the Granola

Bake for 20–25 minutes until lightly golden.
If needed, stir gently once halfway through baking.
The granola may still feel slightly soft when removed from the oven.

Cool and Form Clusters

Allow the granola to cool completely without stirring.
As it cools, it will crisp up and form clusters.
Break into pieces once fully cooled.

Recipe Note

Pressing the granola down before baking helps create larger crunchy clusters.
Allowing it to cool completely is essential for crispness.
Too much maple syrup can make the granola overly sweet and sticky.
Too many chia seeds can make granola slightly chewy due to their moisture absorption.
Coconut adds flavour but can burn quickly if used in large quantities.

Serving Suggestion

Layer with yogurt and fruit for a balanced breakfast bowl:

Yogurt → strawberry compote → granola → drizzle maple syrup → pinch of flaky salt.

The pinch of salt at the end enhances the sweetness and flavour of the bowl.