Sweet and Salty Three Seed Granola
Sweet and Salty Three Seed Granola

This crunchy nut-free granola is the perfect balance of sweet and salty. It’s loaded with three types of seeds: sunflower, pumpkin, and sesame. It will be on your breakfast rotation soon!

In this recipe

  • What is Sweet and Salty Three Seed Cereal?
  • The best oats for muesli
  • Should the seeds be roasted or unroasted?
  • The best olive oil for muesli
  • Flaky salt for flavor accents
  • This is how you can tell when the granola is done baking
  • Lumpy vs. crumbled granola
  • More ways to delicious muesli
  • Ways to Enjoy Cereal
  • Storage of your granola

Supermarket shelves are crammed with so many types of muesli in bags, promising a great start to the day. So what’s the case for homemade granola? let me count the ways Homemade granola is fresher (and therefore tastier!), cheaper, easy to make, a fun recipe to try with kids, and super customizable to suit your personal likes and dislikes. nut free? No problem.

A tall jar of sweet and salty three-seed granola will make everyone happy. Serve this granola for breakfast, have it as a snack any time of the day, or sprinkle it over ice cream for dessert.

With maple syrup, brown sugar, olive oil, and double salt, this granola bounces from sweet to salty and back again. Like a bag of potato chips, you will keep coming back.

Healthy oats and lots of seeds make for a robust, nutritious muesli without giving off a crunchy health food store vibe. A lower and slower than usual baking temperature and time evenly toasts the oats and seeds from the inside out for a wonderfully robust, full flavor.

The best oats for muesli

This recipe was designed to use old-fashioned oatmeal. They give the muesli a hearty consistency and survive the slow baking very well. Steel Cuts oats would never cook through in the oven and would become hard and crispy. Fast-cooking oats sometimes absorb moisture quickly and could mess up the recipe.

Should the seeds be roasted or unroasted?

This recipe calls for three types of seeds: sunflower, pumpkin, and sesame. The kernels are added unroasted to the muesli mixture. They’ll turn out delicious and golden brown when baked with the rest of the yummy ingredients.

The best olive oil for muesli

A mild, fruity, everyday extra virgin olive oil is best suited for this granola. You want the faintest flavor of the olive oil without it being bitter or herbal. Save your superfine stuff for salads.

Flaky salt for flavor accents

The addition of flaky salt as a finishing touch in this granola provides a gentle saltiness that complements the sweetness of the maple syrup and really brings out the savory notes of the olive oil. is it cute is it salty It’s just addicting!

If you don’t have flaky salt or don’t like it, just omit it and add up to 1/2 teaspoon of extra Kosher salt to the granola mix.

This is how you can tell when the granola is done baking

The granola bakes at a low 325°F, which ensures the oats are well-cooked and crispy. When you’re ready to remove it from the oven, the surface of the granola will be an even golden brown, edge to edge. If desired, reserve about a tablespoon of the raw granola mixture so you can compare before and after color and better gauge doneness.

Lumpy vs. crumbled granola

Granola cluster devils put your hands up! This muesli was designed for you. By packing the granola tightly and not disturbing it while baking, you end up with a large sheet of granola that you can break into the size you want.

The maple syrup and brown sugar caramelize in the oven, effectively “gluing” the dry ingredients together. It’s super easy to get smaller crumbs or no lumps at all – don’t press the granola quite so hard onto the baking sheet. Tossing the granola a few times during baking will also help prevent clumping.

More ways to delicious muesli

The beauty of making your own granola is that you can go through so many variations by just changing a few ingredients.

Change the seeds! Try these instead:

  • Poppy
  • linseed
  • Hemp Seeds – add them to the granola after baking.
  • Stay away from chia seeds in this granola as they absorb so much moisture that it can affect the end result.

The sweetener: Use agave instead of maple syrup for a milder taste.

The oil: Replace the olive oil with a neutral vegetable oil (e.g. canola or peanut oil).

Chocolate! At the end, add up to 1 cup of mini or regular chocolate chips to the granola along with the dried fruit.

Ways to Enjoy Cereal

Granted, I usually eat handfuls right out of the jar! While this is certainly a possibility, there are other ways you can use your granola.

  • As a sundae on ice cream. I love pairing it with rum and raisin flavor.
  • Halve a banana and spread the cut surface with peanut butter. Scatter the granola over the peanut butter and tuck in! This idea also works with apple slices.
  • With yogurt, more maple syrup and fresh fruit like berries, bananas or thinly sliced ​​pears.
  • Make Granola Bark! Melt some chocolate (milky or dark, whichever you prefer) in a heatproof bowl in the microwave. Spread the chocolate in a thin, even layer on a baking sheet lined with parchment paper. Immediately sprinkle a handful of granola over the melted chocolate. Refrigerate until firm, then break into pieces for an instant boost.

Storage of your granola

Transfer the completely cooled muesli to an airtight container. It will keep for up to 2 weeks at room temperature.

More breakfast crunchies to try

  • How to make granola in the slow cooker
  • Cherry-almond granola with vanilla crumble
  • Crispy Banana Nut Granola
  • Christmas Spice Granola

Sweet and salty granola with three seeds

preparation time
10 mins

cooking time
45 minutes

total time
55 minutes

up to 14 servings

up to 10 cups


  • 1/2 Cup (150g) maple syrup

  • 1/2 Cup (100 g) light brown sugar, packed up

  • 1/2 Cup (100 g) Extra virgin olive oil

  • 1 tablespoon vanilla extract

  • 1 teaspoon CinammonOptional

  • 1 teaspoon kosher salt

  • 4 cups (400g) old-fashioned oatmeal

  • 1 Cup (155 g) peeled raw sunflower seeds

  • 1 Cup (140g) peeled off raw pumpkin seed

  • 1/4 Cup (30g) raw Sesame seeds

  • 1 Cup dried fruits such as raisinslingonberries or currants

  • 1 teaspoon flaky sea-saltlike Maldon


  1. Preheat the oven:

    Position a wire rack in the center of the oven. Preheat it to 325°F. Line a rimmed baking sheet with parchment paper. put it aside

  2. Mix the granola:

    In a large bowl, whisk together the maple syrup, brown sugar, olive oil, vanilla, cinnamon (if using), and salt until the oil is emulsified and the mixture is smooth, about 2 minutes.

    Using a large, sturdy spatula or clean hands, fold in the rolled oats, sunflower seeds, pumpkin seeds, and sesame seeds. Mix until well combined and dry ingredients are evenly coated.

  3. Bake the granola:

    Pour the oat mixture onto the prepared baking sheet. Using the back of a measuring cup, firmly press oatmeal into a thin, even layer.

    If you like crumbly granola, stir it with a wooden spoon or spatula every 15 minutes.

    Bake for 40 to 45 minutes, until evenly light golden brown from edge to edge, rotating the baking sheet halfway through.

    Remove the baking sheet from the oven and let cool completely, at least 1 hour.

  4. Exit and save:

    Break the fully cooled granola into bite-sized pieces with your hands. Stir in the dried fruit of your choice along with the flaky salt.

    The muesli can be stored in an airtight container at room temperature for up to 2 weeks.

nutritional information (per serving)
358 calories
19g Fat
42g carbohydrates
8g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!