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Maple Chia Seed Granola


  • 3 cups old fashioned rolled oats
  • 1 1/2 cups assorted raw nuts and seeds
  • 1/2 cup real maple syrup
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons ground chia seeds
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg


  • Preheat oven to 300 degrees F. Line a half sheet pan with parchment.
  • Measure the oats, nuts, and seeds out into a large bowl.
  • Combine the maple syrup, olive oil, and ground chia seeds in a measuring cup and let them sit for a couple minutes.
  • Add the salt, cinnamon, and nutmeg to the oats, nuts, and seeds.
  • Pour the maple, oil, and chia slurry into the bowl with the rest of the ingredients and stir gently to combine.
  • Spread the mix out on the prepared baking sheet, making sure to distribute it evenly.
  • Bake for 30 to 40 minutes, stirring occasionally, until the granola is fragrant and golden brown.
  • Remove pan from oven, compress the granola with a spatula to encourage clumping, and let granola cool undisturbed for at least an hour.
  • When granola is fully cool, lift the corners of the parchment to break up the granola into manageable pieces.
  • Funnel the finished granola into an airtight container to store.
  • It will keep for at least a couple weeks at room temperature. For longer storage, stash in a ziptop plastic bag and freeze.