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Steel Cut Oat Granola

By Tia Ohm

September is here, and though the days still feel like summer, we are beginning to see the pumpkin spices and apple butter recipes that come with fall. I am already finding myself switching my eating habits from light delicate meals, to more hearty and warming dishes. This steel cut oat granola was inspired from the falling leaves and changing of seasons. It’s a hearty recipe you can make in bulk and store in your freezer. Enjoy it with yogurt or milk and top with blueberries, sliced apples or Asian pears. The cinnamon and vanilla flavor profile with the crunchy nut clusters will help you transition from the hot days of summer, to the cozy mornings in fall. Added bonus: it’s super easy, you just need to give yourself 30 minutes in the kitchen and voila! Chop some nuts and combine all other ingredients together, leaving out the coconut flakes, and bake on a tray for 15 minutes at 325°.


Remove from oven, add coconut flakes and bake for an additional 5 minutes. Let cool and store in an air tight container.


Feel free to use gluten free steel cut oats, or completely omit them if desired; simply compensate with more nuts and seeds! This recipe will definitely be made more than once in our future, it really was that good. Enjoy!

What You’ll Need

  • 1 c. steel cut oats (can substitute with raw buckwheat if desired)
  • 1/3 c. raw almonds, chopped
  • 1/3 c. raw cashews, chopped
  • 1/3 c. raw walnuts or pecans, chopped
  • 1/4 c. pepitas (pumpkin seeds)
  • 1/4 c. chia seeds
  • 1/4 c. coconut flakes
  • 3 T coconut oil
  • 2-3 T organic honey, optional
  • 1/2 tsp vanilla
  • 1/8 tsp sea salt
  • 1/8 tsp cinnamon

What to Do

  1. Preheat oven to 325°
  2. Combine oats, almonds, cashews, walnuts, pepitas, chia sees, coconut oil, honey, vanilla, salt and cinnamon in a bowl and mix well making sure to spread the honey and coconut oil throughout.
  3. Spread your mixture evenly on a baking tray. Bake in preheated oven for about 15 minutes, checking often and stirring occasionally.
  4. Remove from oven, add coconut flakes and bake for an additional 5 minutes or until golden brown.
  5. Allow to cool and transfer to a jar or granola container for storing in a cool, dry place.
  6. Enjoy with milk or yogurt and fruit, or as a snack throughout the day.

Makes about 3-4 cups, or just less than 1 quart