Ingredients
Scale
- 4 cups old-fashioned rolled oats (ensure they are gluten-free if needed)
- 1 1/2 cups raw nuts (such as walnuts, pecans, or almonds), roughly chopped
- 1/2 cup raw seeds (like pumpkin seeds or sunflower seeds)
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup melted coconut oil or olive oil
- 1/2 cup maple syrup or honey
- 1 teaspoon vanilla extract
- Optional: 1/2 cup dried fruit (added after baking)
Instructions
- Preheat your oven to 325°F (165°C). Line a large, rimmed baking sheet with parchment paper. This prevents the granola from sticking and makes cleanup much easier later on.
- In a large mixing bowl, combine the rolled oats, chopped nuts, seeds, sea salt, and cinnamon. Stir everything together until the spices and nuts are evenly distributed throughout the oats.
- In a separate smaller bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract. Ensure the mixture is smooth and well-combined before pouring it over the dry ingredients.
- Pour the liquid mixture over the oat mixture. Use a large spoon or spatula to stir thoroughly. You want to make sure every single oat and nut is lightly coated in the syrup and oil mixture for even browning.
- Pour the granola onto your prepared baking sheet. Spread it out into an even layer. Use the back of your spoon to press the granola down firmly; this helps create those delicious clusters. Bake for 25 to 30 minutes, or until the granola is golden brown. Gently stir halfway through if you prefer loose granola, or leave it untouched for big chunks.
- Remove the pan from the oven and let the granola cool completely on the baking sheet. This is the most important step for crunchiness! Once cooled, you can stir in your dried fruit if you are using any. Break the granola into pieces and enjoy.
- Cook Time: 40 minutes
- Diet: Gluten-Free, Vegetarian, Vegan (if using maple syrup and coconut oil)