This homemade granola captures the hearty, lightly sweetened style of the popular Seven Sundays brand, using whole oats, seeds, and a touch of maple syrup. It’s baked low and slow for a crunchy, clustered texture that works beautifully with milk, yogurt, or straight from the jar. With simple pantry ingredients and a flexible base, this recipe is easy to customize and makes your kitchen smell amazing.
Ingredients
- 4 cups (360 g) old-fashioned rolled oats (not quick-cooking)
- 1/2 cup (60 g) raw sunflower seeds
- 1/2 cup (60 g) raw pumpkin seeds (pepitas)
- 1/4 cup (30 g) ground flaxseed
- 1/4 cup (30 g) chia seeds
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (120 ml) maple syrup
- 1/4 cup (60 ml) coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 cup (60 g) dried cranberries or raisins (optional, add after baking)
Instructions
- Preheat your oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper.
- In a large bowl, combine the rolled oats, sunflower seeds, pumpkin seeds, ground flaxseed, chia seeds, cinnamon, and salt. Stir well to distribute the spices and seeds evenly.
- In a small saucepan over low heat (or in a microwave-safe bowl in 20-second bursts), warm the maple syrup and coconut oil together until the oil is melted and the mixture is smooth. Remove from heat and stir in the vanilla extract.
- Pour the wet ingredients over the dry mixture. Use a spatula or your hands to toss thoroughly, making sure every oat and seed is coated.
- Spread the granola evenly on the prepared baking sheet. Press it down firmly with a spatula — this helps form clusters as it bakes.
- Bake for 20 minutes, then rotate the pan and gently stir the granola. Press it down again with the spatula. Continue baking for another 15–20 minutes, until the granola is golden brown and feels dry to the touch. It will crisp up further as it cools.
- Remove from the oven and let the granola cool completely on the baking sheet, about 30 minutes. Do not stir while cooling — this is key for cluster formation.
- If using dried fruit, stir it in after the granola has cooled completely. Transfer to an airtight container.
Tips
- Don’t over-stir while baking: Stirring too often breaks up the clusters. One gentle stir halfway through is enough.
- Use old-fashioned oats: Quick oats absorb liquid differently and can turn powdery. Steel-cut oats won’t work here — they need much longer to cook.
- Watch the color: Ovens vary, so check at the 30-minute mark. The granola should be a deep golden brown; it will darken more as it cools.
- Substitute oils: If you don’t have coconut oil, use an equal amount of neutral oil like canola or melted butter. Butter adds a richer flavor but may brown faster.
Serving Suggestions
Serve this granola with cold milk or your favorite plant-based milk, spooned over Greek yogurt with fresh berries, or sprinkled on top of a smoothie bowl. It also makes a great crunchy topping for oatmeal or a simple dessert parfait with whipped cream and fruit.
Variations
- Nutty version: Replace the sunflower and pumpkin seeds with 1 cup (140 g) of chopped almonds or pecans. Toast the nuts first for extra depth.
- Spiced: Add 1/2 teaspoon of ground ginger and a pinch of nutmeg along with the cinnamon.
- Maple-free: Swap the maple syrup for honey or agave nectar. Honey will make the granola slightly more golden and floral.
- Extra clusters: Add 1 lightly beaten egg white to the wet mixture before combining. This helps create large, crunchy clusters (note: the granola will be slightly more brittle).
Storage and Reheating
Store the granola in an airtight container at room temperature for up to 2 weeks. If you live in a humid climate, it may lose crispness sooner — you can re-crisp it by spreading it on a baking sheet and warming it in a 300°F (150°C) oven for 5–7 minutes, then cooling completely. Do not refrigerate, as moisture will make it soggy. For longer storage, freeze in a sealed bag for up to 3 months; thaw at room temperature and re-crisp if needed.
Frequently Asked Questions
Can I use quick oats instead of rolled oats? Quick oats will work in a pinch, but the texture will be finer and less hearty. The granola may also brown faster, so reduce the baking time by 5 minutes and watch closely.
Why is my granola not crunchy? The most common reasons are underbaking, overcrowding the pan (use a large baking sheet so the granola is in a thin layer), or storing it before it’s completely cool. Make sure you let it cool fully on the pan without stirring.
Can I add dried fruit before baking? It’s best to add dried fruit after baking. If baked, the fruit can become hard and chewy, and the sugars may burn.
How do I make this granola oil-free? You can omit the oil and use 1/2 cup (120 ml) of maple syrup plus 1/4 cup (60 ml) of unsweetened applesauce. The granola will be less crispy but still delicious.
Is this granola gluten-free? Yes, if you use certified gluten-free oats. Regular oats are often cross-contaminated with wheat during processing.
Can I halve the recipe? Absolutely. Simply cut all ingredients in half and use a smaller baking sheet. The baking time stays roughly the same.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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