Honey Birdseed Granola



It took me a while to find the perfect granola recipe. Lots of testing, frustration, and oats. When I was in Portland, Oregon, I found the perfect inspiration for my granola: Tracy’s Small Batch Granola. I ordered it at a cafe on a whim, and was hooked immediately–something about the sesame seeds and sunflower seeds made it truly unique and delicious.

Granola is often mislabeled as a health food, when it’s usually very high in sugar and fat. This version is still high in fat, but it’s all healthy and delicious fats. Instead of the fat coming from oil, it comes from the nuts, seeds, and coconut. Usually the oil is needed to ensure that the oats don’t burn, but don’t worry, this special granola recipe will create golden and crunchy oats like any old granola.

Honey Birdseed Granola
Enjoy this granola with yogurt or milk. But be careful- you might run out quickly and have to make more! (That seems to be my only problem with this recipe)

  • 5 cups oats
  • 1/2 cup almonds + 1/2 cup walnuts (or any nuts your choice)
  • 1/2 cup sunflower seeds
  • 1/4 cup sesame seeds
  • 1/4 cup flax seeds
  • 1 cup shredded coconut
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon sea salt


  • 1 cup applesauce
  • 1/4 cup honey
  • 2 droppers stevia
  • 2 tablespoons coconut oil
  • 2 teaspoons vanilla

Preheat oven to 350.

Mix all dry ingredients (first list) in a large bowl. In a separate small bowl, mix wet ingredients (second list). Then add in the wet ingredients to the dry and mix with hands- it wil be sticky but it’s the best way to make sure it’s fully mixed.

Low Sugar Alert!

This granola is really unique in its EXTREMELY low sugar content–it has about 1/4 of what most granola recipes have. However, with the honey and stevia, it still tastes sweet. When I was baking it, my roommate said it smelled like cookies! Also, as sometimes can happen with stevia, there is NO bitter aftertaste. Seriously. I gave it the ultimate “stevia/bitter taste test”: my mom (she’s a huge stevia hater). She approved and loved the recipe.


Spread out granola on cookie pans–either spray the pans with oil or use a silpat. You’ll need at least two trays. Just be careful not to pile on the mixture too much onto the pans.

Put in oven for about 45 minutes. Check on it every 10 minutes and stir. This is key because it can go from golden to burnt very quickly! For the last ten minutes (when it’s beginning to turn golden), reduce the heat down to 325 and watch closely.

Let cool and then spoon into airtight containers. The granola will last up to 3 weeks, although I don’t think I’ve had it last that long because I’ve eaten it too quickly!


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