Granola with Sunflower Seeds
Crispy, golden homemade granola studded with sunflower seeds, sweetened with honey, and bound with coconut oil. This from-scratch granola is easy to make, far superior to store-bought varieties, and stores well for up to two weeks. Customize with your favorite dried fruits and nuts, or enjoy it as-is with yogurt or milk.
- Prep
- 15 min
- Cook
- 30 min
- Wait
- 20 min
- Total
- 1 hr 5 min
- Makes
- About 6 cups (8 servings as a breakfast component)
Steps
Before you start
- Preheat your oven to 325°F (163°C)
- Line a large baking sheet with parchment paper or use a rimmed sheet pan
- Measure out all dry ingredients so you're ready to mix
- Have a small saucepan ready for warming the wet ingredients
Combine Dry Ingredients
- In a large mixing bowl, stir together the rolled oats, sunflower seeds, sea salt, and cinnamon (if using).
- Mix well to distribute the salt and spices evenly throughout the oats and seeds.
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Ready when: All dry ingredients are evenly distributed and no salt clumps remain
Tip: Take a moment to make sure the smaller ingredients like salt and cinnamon are fully incorporated so you don't get random pockets of saltiness or spice.
Warm Honey and Coconut Oil
- In a small saucepan over low heat, combine the honey and coconut oil.
- Stir gently for about 2–3 minutes until the mixture is warm and well combined.
- Remove from heat and stir in the vanilla extract (if using).
- The mixture should be warm but not hot—around 110–120°F (43–49°C).
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Ready when: The honey and oil are fully combined and the mixture is warm to the touch
Tip: Don't overheat—you want the mixture warm enough to coat the oats easily, but not so hot that the oils separate. Keep heat low to avoid burning the honey.
Combine Wet and Dry
- Pour the warm honey-oil mixture over the dry ingredients.
- Using a wooden spoon or rubber spatula, stir vigorously for 1–2 minutes, making sure every oat and seed gets coated with the honey mixture.
- The mixture should look wet and clumpy, not dry.
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Ready when: All oats and seeds are evenly coated with honey and oil; no dry bits remain
Tip: Stir thoroughly to coat all the oats—any uncoated bits will stay soft and chewy rather than crispy in the oven.
Spread on Baking Sheet
- Pour the granola mixture onto your prepared baking sheet.
- Using the back of a wooden spoon or spatula, spread it into an even layer about ¾ inch thick, covering most of the pan but allowing for some expansion.
- Don't compress it too tightly.
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Ready when: Granola is spread in an even layer with small gaps between clumps
Tip: A slightly uneven layer with some gaps is fine—it allows heat to circulate and creates a mix of texture, from crispy shards to larger clusters.
Bake Until GoldenOven 325°F / 165°C
- Place the baking sheet in your preheated 325°F (163°C) oven.
- Bake for 25–30 minutes, stirring the granola with a wooden spoon once halfway through (around the 15-minute mark).
- The granola is done when it's light golden brown and any remaining visible moisture has evaporated.
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Ready when: Granola is light golden brown throughout, with a toasted aroma, and no visible wet spots
Tip: Stir halfway through to prevent the edges from browning too fast. If your oven runs hot, start checking at 20 minutes. The granola will crisp up more as it cools, so it's okay if it looks slightly underbaked when you remove it.
Cool on Pan
- Remove the baking sheet from the oven and let the granola cool on the pan for 15–20 minutes at room temperature.
- As it cools, it will harden and become crunchier.
- Stir it gently once or twice during cooling to help it break into pieces of varying sizes.
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Ready when: Granola is completely cool to the touch and breaks apart easily into clusters
Tip: Resist the urge to move the granola to a cooling rack or stir too early—it needs to set while still warm to develop that satisfying crunch. Wait until it's completely cool before breaking it up too much.
Add Dried Fruit and Store
- Once the granola is fully cooled, break any large clumps into bite-sized pieces with your hands.
- If using dried fruit, fold it in gently now—this prevents it from becoming hard and overcooked during baking.
- Transfer to an airtight container and store at room temperature.
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Ready when: Granola is broken into clusters and dried fruit is evenly distributed
Tip: Adding dried fruit after baking keeps it soft and chewy instead of hard and brittle. If you prefer chewier dried fruit, store it separately and add just before serving.
Good to know
Tips
- The halfway stir is crucial: it prevents the edges from browning too much and ensures even toasting. Set a timer so you don't forget.
- Granola hardens as it cools, so it will look softer and slightly underbaked when you pull it from the oven—this is correct. Patience is the key to perfect crunch.
- If your granola turns out soft or chewy after storage, it's absorbing moisture from the air. Keep it in an airtight container away from humidity, or re-crisp it in a low oven before serving.
- Double or triple this recipe without changing the baking time much—just spread it a bit thinner on two large sheets and bake simultaneously on different oven racks, rotating them halfway through.
Make ahead
Yes. This granola is ideal for make-ahead: bake it up to 2 weeks in advance and store in an airtight container. You can also double the batch and freeze half for up to 3 months.
Storage & reheating
Room temperature in an airtight container or glass jar for up to 2 weeks (humidity is the enemy of crispness, so keep it sealed). For longer storage, freeze in an airtight container or freezer bag for up to 3 months; no thawing needed—eat straight from the freezer or let it come to room temp. To refresh any granola that has softened, spread it on a baking sheet and toast at 300°F (149°C) for 5–10 minutes, then cool completely.
Substitutions
- Raw sunflower seeds → Raw almonds, pumpkin seeds, or sesame seeds (use the same weight). Sunflower seeds add a mild, slightly nutty flavor and texture; you can swap for other seeds or nuts, or use a mix of your favorites.
- Honey → Maple syrup or brown rice syrup (use the same volume; both are slightly less thick than honey). Honey adds classic sweetness, but maple syrup brings a deeper, more complex flavor. Adjust consistency if needed.
- Refined coconut oil → Melted butter, vegetable oil, or olive oil (use the same volume). Coconut oil provides a mild, neutral flavor; butter adds richness, while olive oil brings its own character. Use refined oils if you prefer a neutral taste.
- Old-fashioned rolled oats → Quick oats (not instant), or a mix of rolled oats and wheat flakes or rye flakes. Quick oats will create a denser, more uniform granola; mixing in other grains adds complexity and different textures.
