Nature's Path granola contains inflammatory soy oil and artificial preservatives (tocopherols). This DIY version eliminates the soy oil by substituting coconut oil, which provides better stability and flavor while maintaining the crunchy texture. The homemade version uses only whole food ingredients without synthetic preservatives.
Based on: Pumpkin Seed + Flax Granola
· Makes approximately 25 servings
· Serving: 55g (about 1/2 cup)
Why This Recipe is Seed Oil Free
Commercial Pumpkin Seed + Flax Granola from Nature's Path Organic often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Pumpkin Seed + Flax Granola may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic rolled oats
825g (about 8.5 cups) · Bob's Red Mill Organic Old Fashioned Rolled Oats
Primary base ingredient providing fiber, complex carbohydrates, and structure to the granola clusters
Adds warm spice flavor with anti-inflammatory properties and natural sweetness enhancement
Instructions
Step 1. Preheat your oven to 275°F (135°C) and line two large rimmed baking sheets with parchment paper. This lower temperature ensures even browning without burning the seeds or creating bitter flavors from overheated oils.
Step 2. In a small saucepan, gently warm 90g coconut oil until just melted (about 1-2 minutes on low heat). Remove from heat and whisk in 25g molasses until completely combined. The mixture should be smooth and pourable - if it's too thick, warm slightly more.
Step 3. In a large mixing bowl, combine 825g rolled oats, 180g cane sugar, 140g pumpkin seeds, 70g ground flax seeds, 35g brown rice flour, 2g sea salt, and 8g cinnamon. Whisk thoroughly for 2-3 minutes to ensure even distribution - the flax seeds and flour tend to clump, so mix aggressively.
Step 4. Pour the warm coconut oil-molasses mixture over the dry ingredients. Using a large wooden spoon or silicone spatula, mix vigorously for 3-4 minutes until every oat and seed is coated with the oil mixture. The mixture should feel slightly damp and stick together when squeezed - this creates the clusters.
Step 5. Divide the mixture evenly between the two prepared baking sheets. Spread into a thin, even layer (about 1/2 inch thick) without pressing down - you want air circulation for even browning. Bake for 45-55 minutes, stirring and redistributing every 15 minutes to prevent burning and ensure golden browning.
Step 6. The granola is done when it's deep golden brown and feels crispy when stirred - it will continue to crisp up as it cools. Remove from oven and let cool completely on the baking sheets for at least 30 minutes before breaking into clusters. Resist stirring while hot as this prevents proper cluster formation.
Step 7. Once completely cool, break into bite-sized clusters by hand. Store in airtight glass jars or containers at room temperature for up to 6 weeks. For serving, use exactly 55g (about 1/2 cup) per portion. The granola is excellent with milk, yogurt, or eaten as a snack.
Storage
Store in airtight containers at room temperature for up to 6 weeks. Coconut oil may solidify in cooler temperatures but will not affect quality. Avoid humid environments which can make granola soggy. Freeze portions for up to 6 months if making large batches.
Cost Comparison
Cost per serving (homemade)$0.51
Cost per serving (store-bought)$1.25
Savings59%
Higher upfront ingredient costs pay off quickly through bulk buying. Most ingredients last 3-8 batches, making subsequent batches cost only $7-8 each. The organic quality and seed oil elimination justify the premium.