How to Make It
This simple, one-bowl granola recipe comes together in minutes. Slow-baking at low heat coaxes out the natural sweetness of the oats and seeds, giving you clusters of perfectly golden granola every time.
Preheat and Prepare Trays
Preheat your oven to 250°F (120°C). Line two large baking trays with parchment paper or lightly grease them. Having the trays ready before mixing helps you move quickly once everything is combined.
Combine All Dry Ingredients
In an extra-large mixing bowl, add all of the dry ingredients together:
- 6 cups rolled oats
- 2 cups whole wheat flour
- 1 cup raw sunflower seeds
- ½ cup ground flaxseed
- ½ cup shredded coconut
- A pinch of sea salt
Stir with a large spoon or your hands until evenly distributed.
Add the Wet Ingredients
Pour in the honey, oil, and water over the dry mixture. Stir thoroughly until every oat and seed is well coated. The mixture should look moist and slightly sticky — this is what creates clusters during baking.
Spread Evenly on Two Baking Trays
Divide the granola mixture evenly between your two prepared baking trays. Spread it out in an even layer, roughly ½ to ¾ inch thick. Avoid piling it too high — an even spread ensures uniform toasting.
Bake at 250°F for 90 Minutes, Stirring Every 30 Minutes
Place both trays in the preheated oven. Bake for 90 minutes total. Set a timer and stir the granola every 30 minutes to prevent burning and encourage even browning. Rotate the trays between oven racks when stirring for the most consistent results.
Check for Doneness
After 90 minutes, the granola should be deep golden brown and fragrant. It will still feel slightly soft when warm — that's normal. It crisps up beautifully as it cools. If you prefer a deeper toast, bake an additional 10–15 minutes, checking frequently.
Pour onto a Clean Towel and Cool Completely
Remove the trays from the oven and pour the hot granola out onto a clean kitchen towel or a sheet of parchment paper laid on your counter. Spread it out and allow it to cool completely — at least 30–45 minutes. Do not transfer to a container while still warm, as trapped steam will make it lose its crunch.
Serve or Store
Once fully cooled, transfer the granola to a sealed container (glass jar or airtight container works best). It stores at room temperature for up to 3 weeks. Serve over non-dairy yogurt, with plant-based milk, or enjoy as a wholesome snack straight from the jar.
Tips & Variations
- Extra-large bowl matters: The mixture is quite voluminous — use your biggest mixing bowl to avoid spilling while stirring.
- Add dried fruit after baking: If adding raisins, dates, or dried cranberries, stir them in after the granola has cooled — they'll stay plump instead of drying out in the oven.
- Nut variation: Replace up to half the sunflower seeds with chopped walnuts, almonds, or pecans for a richer flavor and added healthy fats.
- Spice it up: Add ½ tsp vanilla extract or 2 tsp. anise seeds to the wet ingredients for a fragrant variation.
- Oil tip: Sunflower oil keeps the flavor neutral and lets the honey and other ingredients shine.
- Gift-giving: Packaged in a mason jar with a ribbon, this granola makes a beautiful, wholesome gift — a true labor of love from your kitchen.
"Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed; to you it shall be for meat."
— Genesis 1:29