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Why is this granola called Restorative Granola? Because I had started to lose faith in granola, and this recipe restored it—instantly! There are so many brands of granola at the store that I just stand swaying from side to side in the cereal aisle with glazed-over eyes and a listless shopping basket dangling at my side. Some recipes are too sweet for my taste, some are so crunchy that I’m afraid my only filling is going to fall out. Some have too many oats, some have none. I realize I’m acting like Goldilocks here but I want a granola with a lightly crunchy texture and I don’t want to have to hack at giant clumps with a spoon. I want to feel satiated but not stuffed and I don’t want a bag of pure oats or pure nuts, as I am neither a horse nor a squirrel. Most importantly, I want my taste buds to feel like they’ve had the perfect blend of sweet and salty, with a delightful whiff of umami! 

I began to rummage in the pantry to see which ingredients felt right to me, and—with sudden, crystal clarity—I knew the small but mighty sesame seed had to be in the mix. I started jotting down ingredients and proportions that felt balanced, and somehow—according to all of my esteemed tasters, from family to many employees—nailed it on the first try. (That NEVER happens. I give all the credit to the sesame seed.) 

So, here’s the recipe for my Restorative Granola, made with 100% organic ingredients. Make it like I did, or put your own special twist on it and enjoy every delightful, crisp, protein-rich, gluten-free bite. 


Combine these ingredients in a large bowl:

4 cups gluten-free rolled oats
1 cup sliced almonds
1 cup raw pepitas
1 1/2 cups raw walnut pieces
1/2 cup raw sunflower seeds
1/3 cup raw sesame seeds 
1 cup unsweetened, toasted coconut flakes (I like the big flakes, but you could also use unsweetened, shredded coconut)
Pinch salt 
A few shakes of cinnamon

Combine these in a saucepan and warm gently:

4 tablespoons coconut oil
2 tablespoons ghee (substitute more coconut oil for a vegan recipe)
1/3 cup maple syrup (¼ cup if you used chocolate chips)
2 teaspoons vanilla extract

Once the coconut oil and ghee are fully melted, pour the wet ingredients over the dry and stir in the bowl to coat completely. Spread the mixture into a single layer on parchment-lined baking trays, and place them in the oven at 325 degrees. After 12-14 minutes, flip or stir the granola and press it very firmly down with the back of the spatula, swapping the position of the trays if your oven bakes as unevenly as mine! Bake for 12-15 more minutes, until the nuts are browning gently and the scent is starting to waft through your kitchen and make your mouth water. Take the trays out and allow them to cool completely before transferring the granola gently to an airtight glass container.


  • Leave out the maple syrup for an unsweetened granola that tastes great on salads
  • Try it without the ghee, mixed with coconut yogurt for a vegan snack
  • Add 1/2 cup of dark chocolate chips or chunks if you want more of a treat
  • Add a teaspoon of organic coconut extract and some dried pineapple pieces if you want more of a tropical flavor
  • Play! Try it one way, gobble it all up, and try another way the next time. And don't forget that a jar of this goodness plus a bar of Osmia soap makes a perfect gift for anyone!

I plugged the ingredients into an online calculator, and this is the nutrition information it gave me. Note that most granolas have a serving size of 1/3 cup, but I used 1/2 cup because 1/3 cup of this heavenly satisfaction simply will not be enough. If you want to decrease the serving to 1/3 cup, the calories land around 140 per serving.


Hope you love this recipe as much as my family and I do!

With love and restored faith in granola from us to you,