Kitchen Sink Granola

No, you will not find the “kitchen sink” listed in the ingredients of this granola. You will find everything but the kitchen sink.

If you haven’t jumped on the homemade granola bandwagon, now’s the time to start. This was a first for me and I was amazed at how easy it was. I know it’s a cliche to say this, but I’ll never go store-bought again.

Here’s why you won’t either:

  1. Kitchen Sink Granola takes only 10 minutes of prep in one bowl
  2. The add-ins and sweeteners are completely customizable to your taste preferences and pantry ingredients
  3. Kitchen Sink Granola can be vegan and gluten-free
  4. It tastes and smells amazing – a natural kitchen air freshener!
  5. Kitchen Sink Granola is a fantastic grab & go breakfast

Have I convinced you yet?

Kitchen Sink Granola is not too clumpy, just how I like it. It’s perfect sprinkled over yogurt for breakfast- or dessert. It’s crunchy, seedy, and delicious. You will feel good knowing there are no weird additives and only wholesome ingredients.

I stuck to a simple combination of nuts, seeds, and a little bit of flour in the dry ingredients. I encourage you to be creative and frugal and throw in whatever you have on hand. I used coconut butter, honey, and grape seed oil for the wet ingredients. I like grape seed oil for its high smoke point. Feel free to substitute maple syrup, agave, or another type of oil. Don’t omit the oil because it adds to the crunchy texture.

Are you a control freak like me? Then you’ll love Kitchen Sink Granola.

Print Kitchen Sink Granola Author: Katy’s Kitchen Prep time:  10 mins Cook time:  33 mins Total time:  43 mins Yield: 4 and ½ cups   Ingredients Dry

  • 2 and ¼ cups rolled oats, large flake
  • ½ cup sliced blanched almonds
  • ¼ cup chopped walnuts
  • 3 TB poppy seeds
  • 3 TB pumpkin seeds (hulled, roasted, unsalted)
  • 2 TB chia seeds
  • ¼ cup light buckwheat flour
  • 1 tsp cinnamon
  • ¼ tsp salt


  • 3 TB coconut butter
  • 4 TB honey
  • 3 TB plus 1 tsp grapeseed oil
  • 3 tsp vanilla extract


  1. Preheat the oven to 350 F and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine all the dry ingredients.
  3. In a small, microwaveable bowl, add the coconut butter and honey. Microwave until smooth (about 20 seconds). Add the grapeseed oil and vanilla and combine well.
  4. Pour wet ingredients over dry and stir to combine. Pour granola onto the baking sheet.
  5. Bake for 15 minutes, remove from oven and stir, bake another 10 minutes, stir, and finally 8 minutes before removing from oven to cool (a total of 33 minutes). Your granola might need a shorter baking time because the coconut has a tendency to burn.

Notes & Substitutions As long as you stick with the same ratio of dry to wet ingredients, most substitutions should work well in this recipe. Try to keep your substations similar in terms of size and texture (i.e. sesame seeds for chia seeds, agave for honey, peanut butter for coconut butter). Do not decrease the amount of oil. If you are not using coconut butter, your granola may take slightly longer. Check frequently to avoid burning.
Love breakfast? Here are some of my go-to breakfast recipes:

1. Fluffy Buckwheat Pancakes

2. Lightened-Up 30-Minute Strawberry Jam

3. Tummy Tamer Breakfast Shake

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