Get In My Belly Granola


9 cups


C = cup
t = teaspoon


  • extra-virgin olive oil, for greasing

  • 1 C whole walnuts

  • 1 C whole pecans

  • 1 C whole almonds

  • 3 C old fashioned oats

  • 1 C pepitas

  • 1 C unsweetened coconut flakes

  • 1 C sunflower seeds

  • C extra-virgin olive oil

  • C maple syrup

  • 1 t orange zest

  • 1 t vanilla extract

  • 1 t ground cinnamon

  • 1 t kosher salt

  • ½ t ground cardamom

  • flake salt, for garnish


  1. Preheat oven to 300°F. Lightly grease two rimmed baking sheet trays with extra-virgin olive oil.

  2. Coarsely chop 1 cup of whole walnuts, 1 cup of whole pecans, and 1 cup of whole almonds. In a large mixing bowl, combine the nuts with 3 cups of old fashioned rolled oats, 1 cup of pepitas, 1 cup of unsweetened coconut flakes, and 1 cup of sunflower seeds.

  3. In a small bowl, whisk together ⅔ cup of extra-virgin olive oil, ⅔ cup of maple syrup, 1 teaspoon of orange zest, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, 1 teaspoon of kosher salt, and ½ teaspoon of cardamom.

  4. Using a rubber spatula, scrape the wet ingredients into the dry ingredients and stir together with a wooden spoon. On the greased baking sheets, spread the granola mixture in an even layer. Bake for 45 minutes or until the granola is toasted, stirring every 10-15 minutes and rotating the sheet trays. 

  5. Remove the granola from the oven and top with a few sprinkles of flake salt. Let cool completely before serving (this allows the granola to crisp up). Store in an airtight container for up to 1 month. Eat up, Mama! 

Recipe By

Michelle Aronson
of Farmbelly

Food Photography

Kendra Aronson

Food Styling

Kendra Aronson

Prop Styling

Kendra Aronson

Site Design by Shoppe Theory
Site Development by Alchemy+Aim

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