by Mia Rigden
Board-certified nutritionist, classically trained chef
Granola: once considered a pantry staple health food, now a staple on just about every list of “fake health foods.” It doesn’t have to be that way! True, most supermarket granolas are heavy on sugar and lacking in nutrients, but homemade granola can still be a nutritious snack.
Enter this seeded granola recipe.
I’m always talking about using dietary diversity to get the most nutrition out of your diet and this crunchy blend packs in *six* different seed varieties (yes, coconut and cacao nibs count as seeds). I love seeds for their protein, fiber, and fat content, but they’re also a great source of essential minerals, like magnesium. While all minerals are important, magnesium is one I prioritize in my nutrition. It’s involved in more than 300 reactions — from supporting the body’s stress response to digestion to brain function to bone health.
Even though I aim to meet my magnesium needs through foods like seeds, it’s not always realistic (see my recent article about nutrient-depleted soil). I love Lypo-Spheric® Magnesium because it helps me be confident that I have enough of this essential mineral for its 300+ jobs.
- 1/4 cup olive oil
- 1/4 cup honey
- 1 tablespoon vanilla extract
- 3 cups unsweetened coconut chips
- 1 1/2 cups raw pumpkin seeds
- 1/4cup cacao nibs
- 1/4 cup sesame seeds
- 1/4 cup hemp seeds
- 1/4 cup chia seeds
- 1 teaspoon sea salt
- 1/2 tablespoon orange zest
- 1/2 teaspoon cinnamon
- Preheat the oven to 300°F and line a baking sheet with parchment paper.
- Add the honey, olive oil, and vanilla extract to a large mixing bowl and whisk to combine.
- Next add the dry ingredients and stir until the wet ingredients thoroughly coat the dry..
- Spread seeded granola across the baking sheet in a thin layer. Bake for 15-25 minutes. When the granola is done, the coconut flakes should be golden brown, but not burnt.
- Let cool completely and store in an airtight container.
Mia Rigden is a Los Angeles-based board certified nutritionist, trained chef, and the author of The Well Journal (2020) and Foodwise (2023), a comprehensive, encouraging guide to healthy eating with 100 original, nutritionally-balanced and flavor-enriching recipes. Learn more about working with Mia on her website, check out an online course, and follow on Instagram @mia_rigden for science-backed, practical nutrition advice.