Loaded Granola

Granola Bowl

If you like a sh*t ton of stuff in your granola, make this granola.


This recipe is low in added sugar and high on the good stuff. The best part is, like many of my recipes, it’s so customizable based on your likes and what you already have in the kitchen. So if you’re thinking,  “I DON’T HAVE THE GOODS. WHAT DO I DO.” Chill out, I’ll give a few suggestions for swaps at the end – I’m constantly switching this recipe because my mason jars are always full of different goodies. You can do it.

Hand holding bowl of loaded granola

I really like this granola over Greek yogurt with lots of berries or simply in a bowl with a glug of almond milk. Mostly, though, I like to just shovel it into my mouth out of the jar.

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Loaded Granola


A lightly sweetened, hearty granola filled with a balance of healthy fat, protein & carbs. A versatile, customizable recipe!


Units Scale

dry ingredients

  • 1 c rolled oats
  • 1 1/2 c puffed millet or puffed rice cereal
  • 1/2 c dry millet [another 1/2 c oats works too!]
  • 1 c almonds, chopped
  • 1 c raisins
  • 1 c pumpkin seeds [pepitas]
  • 1/2 c chopped dried apricots
  • 1/2 c walnuts, chopped
  • 1/4 c unsweetened coconut flakes
  • 1/4 c hemp hearts
  • 1 T cinnamon
  • 1 t salt

wet ingredients

  • 1/4 c natural peanut butter
  • 2 T maple syrup
  • 3 large or 4 small ripe bananas
  • 1 T vanilla pure vanilla extract


Preheat oven to 325. Line a baking sheet with foil or parchment paper.

Mix dry ingredients in a large mixing bowl.

Place wet ingredients in a food processor and blend until smooth. Beware: this little concoction tastes like peanut marshmallow fluff. Don’t eat it all. Stir the “fluff” into the dry ingredients. Mix and mix and mix until everything is coated really well. Pour out evenly onto the baking sheet. Bake for 20-25 minutes, turning the pan half way through. Do NOT stir up the granola while it’s baking or immediately after removing it from the oven! Let it cool for 15 minutes before breaking the granola up into clumps.

Store in an airtight container. Keeps for at least a couple of weeks. Enjoy 🙂


Make it your own! replace raisins or apricots with: dried cranberries, gogi berries, mulberries, dried cherries.

Replace any nuts or seeds with: sesame seeds, pistachios, macadamia nuts, pecans, cashews.

Coconut flakes and hemp seeds can be eliminated entirely -or- replaced with…dark chocolate chips 🙂 add chips in at the end, though, or they will melt.

Puffed millet and millet can also be replaced with more oats. puffed millet is a great way to add bulk with very few calories, which is why i add it.

  • Prep Time: 20
  • Cook Time: 25


  • Serving Size: .5 cup
  • Calories: 269
  • Sugar: 15g
  • Fat: 11g
  • Carbohydrates: 36g
  • Fiber: 6g
  • Protein: 7g
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