Homemade Granola

Instructions

1. 1

   Preheat your oven to 325°F (163°C). Line a large rimmed baking sheet with parchment paper to prevent sticking.

2. 2

   In a large bowl, combine 3 cups old-fashioned rolled oats, 1 cup roughly chopped raw almonds, ½ cup raw pecan halves, ½ cup pepitas, ¼ cup sesame seeds, 1 teaspoon cinnamon, and ½ teaspoon fine salt. Stir until evenly mixed.

3. 3

   In a separate bowl, whisk together ⅓ cup melted coconut oil, ⅓ cup pure maple syrup, 2 tablespoons honey, and 1 teaspoon pure vanilla extract until smooth.

4. 4

   Pour the wet mixture over the dry ingredients and toss thoroughly until every piece is evenly coated and glistening. Spread the mixture in a single, even layer on the prepared baking sheet, pressing down lightly with the back of a spatula for clumpy granola.

5. 5

   Bake in the preheated oven for 30–35 minutes, stirring once at the 20-minute mark, until the granola is uniformly golden brown and fragrant. It will still feel soft when hot but will crisp up as it cools.

6. 6

   Remove the granola from the oven and press it flat again for big clusters. Allow it to cool completely on the pan before breaking apart and stirring in 1 cup dried cranberries or raisins.

7. 7

   Store the cooled granola in an airtight container for up to 3 weeks.