Seven Sundays Cereal is a popular Minnesota-based brand known for its gently sweetened, gluten-free muesli and granola made with whole grains, seeds, and fruit. This copycat recipe lets you recreate that same wholesome, low-sugar crunch at home using simple pantry staples. It’s a flexible, no-fuss formula that yields a cluster-free granola and a chewy muesli, both perfect for breakfast or snacking.
Ingredients
- 3 cups (300 g) old-fashioned rolled oats (gluten-free if needed)
- 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 cup (60 g) sliced almonds
- 1/2 cup (80 g) dried cranberries or raisins
- 1/2 cup (80 g) chopped dried apricots or dates
- 1/4 cup (60 ml) maple syrup or honey
- 1/4 cup (60 ml) coconut oil or melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the rolled oats, sunflower seeds, pumpkin seeds, ground flaxseed, chia seeds, and sliced almonds. Stir well.
- In a small saucepan over low heat, warm the maple syrup (or honey), coconut oil (or butter), vanilla, cinnamon, and salt. Stir until the coconut oil is melted and the mixture is smooth. Do not boil.
- Pour the wet mixture over the dry ingredients. Use a spatula or your hands to mix thoroughly, ensuring every oat and seed is coated.
- Spread the mixture evenly on the prepared baking sheet. Press it down lightly with the back of a spatula.
- Bake for 20 minutes, then stir the mixture thoroughly. Press it down again. Continue baking for another 15–20 minutes, or until the oats are golden brown and dry to the touch. The granola will crisp up as it cools.
- Remove from the oven and let cool completely on the baking sheet, about 30 minutes. Do not stir while cooling if you want some clusters.
- Once cool, transfer to a large bowl and mix in the dried cranberries and chopped apricots (or dates). Store in an airtight container.
Tips
- Substitutions: Swap any nut or seed for another you have on hand. Sunflower seeds can replace pumpkin seeds, and pecans or walnuts can stand in for almonds. Use maple syrup for a vegan version; honey will make it slightly stickier.
- Storage: Keep the granola in an airtight jar at room temperature for up to 2 weeks. For longer storage, freeze in a zip-top bag for up to 3 months—thaw at room temperature before serving.
- Common mistake: Over-stirring while the granola is still warm will break up the clusters. Let it cool completely without touching it to get those nice chunks.
- Watch the bake: Ovens vary; start checking at 30 minutes. The granola should be deep golden, not dark brown, as it will darken slightly after you pull it out.
Serving Suggestions
Serve this granola over Greek yogurt with fresh berries, or with your favorite milk (dairy, almond, or oat) as a classic breakfast cereal. It also makes a great topping for smoothie bowls, oatmeal, or even ice cream for a crunchy dessert. For a Seven Sundays-style muesli, skip the baking step and simply mix the dry ingredients with the dried fruit—soak overnight in milk for a Bircher-style breakfast.
Variations
- Chocolate Chip: After cooling, stir in 1/2 cup (90 g) dark chocolate chips or cacao nibs.
- Spiced: Add 1/2 teaspoon ground ginger and 1/4 teaspoon ground nutmeg along with the cinnamon.
- Tropical: Replace the cranberries and apricots with dried pineapple and mango, and add 1/2 cup (40 g) unsweetened shredded coconut in the last 5 minutes of baking.
- Protein Boost: Add 2 tablespoons of your favorite protein powder to the dry mix; you may need to add an extra tablespoon of oil to keep it from being too dry.
Storage and Reheating
Store the granola in an airtight container at room temperature for up to 2 weeks. It does not need refrigeration. If you prefer a warm cereal, you can reheat individual servings in the microwave for 20–30 seconds, or in a skillet over medium heat for 2–3 minutes, stirring frequently. For longer storage, freeze the granola in a freezer-safe bag for up to 3 months; thaw at room temperature for 15 minutes before serving.
Frequently Asked Questions
Can I use quick oats instead of old-fashioned rolled oats? Yes, but the texture will be softer and less chewy. Quick oats absorb liquid faster and may bake more quickly, so reduce the second baking time by 5 minutes.
Is this granola really gluten-free? It is if you use certified gluten-free oats. Regular oats are often cross-contaminated with wheat during processing, so check the label if you need to avoid gluten.
Why is my granola not crunchy? It may not have baked long enough, or the wet mixture was too generous. Make sure you spread it thinly and bake until it feels dry to the touch. It will also firm up as it cools, so don’t judge it while hot.
Can I make this without oil? You can substitute applesauce or mashed banana for the oil, but the granola will be less crisp and more clumpy. For a truly crunchy result, keep the oil or use a nut butter like almond butter.
How do I get bigger clusters? Press the mixture firmly onto the baking sheet before baking, and resist stirring during the second half of baking. After cooling, break it into chunks with your hands.
Can I add fresh fruit? Fresh fruit will introduce moisture and make the granola soggy. It’s best to add fresh fruit just before serving, not during storage.
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