Healthy Homemade Granola with Nuts & Seeds (Oil-Free)

I wanted this recipe to be hearty, crunchy, filled with nuts and seeds, and naturally sweetened without needing any added oil. I also wanted to make enough that I wouldn’t be back in the kitchen making another batch a few days later!

I started with rolled oats and added plenty of walnuts and almonds for that wonderful crunch, along with pumpkin seeds and whole flaxseeds. Originally, I was thinking about using honey, but I ended up switching to maple syrup, which worked beautifully with the peanut butter, cinnamon, and vanilla.

And, of course, raisins. I love the little bursts of sweetness they add once everything has cooled.

The result is a simple homemade granola that feels much more substantial than many store-bought versions. I can make one large batch, store it in a glass container, and have an easy breakfast or snack ready whenever I want it.

Why You’ll Love This Recipe

• No added oil — peanut butter provides richness without needing coconut or other added oils.
• Big-batch recipe — make it once and enjoy it for weeks.
• Naturally sweetened with pure maple syrup and raisins.
• Packed with nuts and seeds including walnuts, almonds, pumpkin seeds, and flaxseeds.
• Easy to customize — adjust the maple syrup and raisins depending on how sweet you like your granola.
• Wonderful crunchy texture — pressing the granola down during the second bake helps create those delicious clusters.

Health & Ingredient Benefits

Rolled oats provide complex carbohydrates and are a source of soluble fiber, including beta-glucan.

Walnuts provide healthy unsaturated fats and are especially notable among nuts for their alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid.

Almonds add protein, fiber, vitamin E, magnesium, and satisfying crunch.

Pumpkin seeds provide plant protein along with minerals such as magnesium, zinc, and iron.

Flaxseeds add fiber and plant compounds called lignans. I use whole flaxseeds in this recipe because I prefer their texture in the finished granola.

Peanut butter helps bind the granola while adding richness, protein, and healthy fats—making it possible to create this recipe without added oil.

Raisins provide natural sweetness and a chewy contrast to all those crunchy oats, nuts, and seeds.

Serving Ideas

I love this granola simply served in a bowl with cold plant-based milk, but there are so many ways to enjoy it. Sprinkle it over plant-based yogurt and berries, add it to a smoothie bowl, serve it with fresh fruit, or simply grab a handful when you want something crunchy.

It also makes a beautiful homemade granola to keep in a large glass jar on the counter for easy breakfasts throughout the week.

Healthy Homemade Granola with Nuts & Seeds (Oil-Free)

Prep Time: 10–15 minutes Bake Time: Approximately 38 minutes Total Time: Approximately 50 minutes Oven: 290°F (143°C) Yield: Approximately 3 litres (12–13 cups) of granola

Ingredients

• 7 cups rolled oats
• 1 1/2 cups walnuts, roughly chopped
• 1 1/2 cups almonds, roughly chopped
• ½ cup pumpkin seeds
• ¼ cup whole flaxseeds
• 2 tablespoons ground cinnamon
• 1 teaspoon sea salt
• ¾–1 cup pure maple syrup*
• ½ cup smooth peanut butter
• 1 teaspoon vanilla extract
• 1–2 cups raisins

*I used 1 cup maple syrup. For a less-sweet granola, use ¾ cup. You can reduce it further if you prefer, but the granola will be less sweet and may not cluster quite as much.

Directions

1. Preheat the oven to 290°F (143°C) and line a large baking sheet with parchment paper.
2. Roughly chop the walnuts and almonds.
3. In a very large mixing bowl, combine the rolled oats, chopped walnuts, chopped almonds, pumpkin seeds, whole flaxseeds, cinnamon, and salt.
4. In a separate bowl, combine the maple syrup, peanut butter, and vanilla. Stir very well until smooth and completely combined. If your peanut butter is very thick, gently warming the mixture can make it easier to stir and pour.
5. Pour the maple-peanut butter mixture over the dry granola ingredients.
6. Mix thoroughly until the oats, nuts, and seeds are evenly coated.
7. Spread the granola evenly onto the prepared baking sheet. Make sure to press down the mixture if you like clusters.
8. Bake for 18 minutes.
9. Remove the tray from the oven and gently mix the granola. Spread it out evenly again, then use the back of a spoon or spatula to press the granola down firmly. This helps encourage larger crunchy clusters.
10. Return it to the oven and bake for another 20 minutes. I baked mine for a total of approximately 38 minutes.
11. Remove from the oven and allow the granola to cool completely without disturbing it. It will continue to crisp as it cools.
12. Once completely cool, break the granola into your preferred size clusters and stir in 1–2 cups raisins.
13. Transfer to an airtight glass container and enjoy.

Storage Tips

The most important thing is to let your granola cool completely before putting it into a container. Trapped warmth can create moisture and take away that beautiful crunch.

Once completely cool, store it in a clean, airtight glass container in a cool, dry place. For the best flavor and texture, I would enjoy it within about 2–3 weeks.

For longer storage, you can also freeze granola in a freezer-safe airtight container and take out what you need.

Frequently Asked Questions

Can I make this granola without oil?
Yes. This recipe was specifically made without added oil. Peanut butter adds richness and helps coat the oats, nuts, and seeds.

Can I use less maple syrup?
Absolutely. I used 1 cup, but if you prefer your granola less sweet, I recommend starting with ¾ cup. Keep in mind that using less maple syrup can also result in fewer clusters.

Can I use honey instead of maple syrup?
If you don't need the recipe to be vegan, honey can be substituted, although the flavor and browning may be slightly different.

Why are the raisins added after baking?
Adding them afterward keeps them soft and chewy. Baking dried fruit for the entire cooking time can make it overly dry or hard.

Can I substitute other dried fruit?
Yes. Try dried cranberries, cherries, blueberries, chopped apricots, dates, or a combination.

How do I get chunky granola clusters?
After stirring the granola at the 20-minute mark, press it firmly back onto the baking sheet. Once the granola finishes baking, don't stir it again. Allow it to cool completely before breaking it apart.