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Simple + Sweet Granola

This granola recipe is simple, lightly sweet and incredibly easy to make. Best of all, it’s packed with health-promoting, plant-based protein powerhouses. (Say that three times fast!)


A recent trip to Maui has left me awestruck— not just from the sheer fact that it’s undeniably beautiful, but also from its warm, welcoming and positive spirit and incredibly fresh, farm-to-table style produce. I foresee many a future blog post inspired by my short time there! In the meantime, I have a wonderful, easy granola recipe to share with you that has helped power-up my week back from vacation. 


If you’re a granola junkie like me, you may find yourself paying for expensive store bought granola more often than you should! Take control of your granola destiny with this inexpensive recipe. Flax seeds, pumpkin seeds, chia seeds, almonds AND hemp hearts make this your best ever throw together granola packed with protein!


Feel free to change this recipe up a bit too with whatever you may find on hand at home. This delicious granola is best kept in an airtight container and in a dry + cool place. It will keep for up to 3 weeks.


Simple + Sweet Granola

  • Author: Homegrown Provisions
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 mins
  • Yield: 4-6 1x
  • Category: Breakfast, Snack
  • Cuisine: Vegan, Gluten-Free


This granola is a granola lover’s dream! Enjoy plain, over yogurt, with milk, as a snack or for whatever else your heart desires!



  • 1 tbsp chia seeds
  • 1 tbsp hemp hearts
  • 1 tbsp flax seeds
  • 2 tbsp pepitas (pumpkin seeds)
  • 1 cup raw, unsalted almonds (roughly chopped/sliced)
  • 3 cups gluten-free rolled oats
  • 1 cup dried cranberries
  • 1 cup coconut flakes
  • 1/2 tsp cinnamon
  • 1 pinch sea salt
  • 1/4 tsp almond extract
  • 1/4 cup light agave nectar
  • 1/4 cup coconut oil melted


  1. Pre-heat the oven to 250 degrees F.
  2. In a small bowl combine melted coconut oil, agave nectar, salt and almond extract. Set aside.
  3. In a large bowl combine remaining dry ingredients. Mix well.
  4. Pour agave/coconut oil mixture over dry ingredients and toss/mix to coat.
  5. Spread evenly on a large baking sheet.
  6. Place in oven and turn granola every 15 minutes or so (for an hour) to create a toasty + golden granola.
  7. Remove from oven and let cool.
  8. Enjoy!
  9. Store any leftovers in an airtight container, in a cool + dry place for up to 3 weeks.




  1. Reply


    June 16, 2014

    This was really tasty, had great flavor, and wasn’t overly sweet like some granola recipes. I loved the idea of adding almond extract, chia seeds, and coconut flakes. I didn’t have all the listed ingredients so had to sub raisins for cranberries and maple syrup for agave. The cook time was slightly longer for me, but my oven is often a little off. This was delicious served over buckwheat porridge with cacao nibs sprinkled on top. I will definitely make this again!

    • Reply


      June 18, 2014

      Thank you so much, Stephanie!! I’m so happy that you tried it & enjoyed! And I love your idea of serving over buckwheat porridge with cacao nibs sprinkled on top. YUM!