Nut-and-Seed Granola

We left the oats out of this low-carb, low-sugar granola. Our taste testers were split on the level of toastiness: Some liked the granola golden brown, while others liked a deeper, more robust version. Just follow the recipe's visual cues (and your nose) for your preferred doneness.
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  • Level: Easy
  • Total: 1 hr 20 min (includes cooling time)
  • Active: 15 min
  • Yield: 7 servings (1/3 cup per serving)
  • Nutrition Info
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1/4 cup pure maple syrup

2 tablespoons extra-virgin olive oil

1 cup sliced skin-on almonds

1/2 cup pecans, roughly chopped

1/4 cup unsweetened shredded coconut

3 tablespoons sunflower seeds

1 tablespoon sesame seeds

1 tablespoon ground flaxseed

1/4 teaspoon kosher salt


  1. Position an oven rack at the bottom of the oven, and preheat to 325 degrees F.
  2. Whisk the maple syrup and oil together in a large bowl. Add the almonds, pecans, coconut, sunflower seeds, sesame seeds, flaxseed and salt, and toss to coat.
  3. Spread the mixture out on a baking sheet, and bake for 20 minutes. Remove it from the oven, and scrape and toss the mixture around. Continue to bake until golden and still slightly sticky, 10 to 12 minutes more. Or, for a deeper, toasted version, bake until deeply golden (you may start to smell the toasted nuts), 13 to 15 minutes more. Let cool. (The granola can be stored in an airtight container at room temperature for up to 5 days.)