Granola Recipe

Preheat and line pan

Preheat the oven to 325°F (163°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat; leave a small overhang of parchment for easy transfer.

In a very large mixing bowl combine 4 cups rolled oats, 1 cup chopped almonds, 1/2 cup sunflower seeds, 1/2 cup pumpkin seeds, and 1/2 cup shredded coconut. Stir in 1 teaspoon ground cinnamon and 1/2 teaspoon fine sea salt until evenly distributed.

In a separate small bowl or liquid measuring cup whisk together 1/4 cup neutral oil, 1/4 cup pure maple syrup, 1/4 cup honey (or extra maple for vegan), and 1 teaspoon vanilla extract until smooth and slightly combined.

Pour the wet mixture over the dry ingredients. Use a spatula to fold and toss thoroughly so the oats and nuts are evenly coated. Break up any large clumps but aim to keep some clusters intact by pressing the mixture lightly when transferring to the pan.

Spread the coated granola in an even layer about 1/4 to 1/2 inch thick on the prepared baking sheet. Avoid packing it too tightly if you want looser granola; for larger clusters press it slightly but leave some gaps.

Bake at 325°F (163°C) for 20 minutes, then remove the pan and stir the granola carefully to turn the outer edges toward the center for even browning. Return to the oven and bake for an additional 12–18 minutes, or until the granola is golden brown and fragrant. Total baking time will be about 32–38 minutes depending on your oven and how large you spread the granola.

If you prefer chunkier clusters, press the granola firmly into the pan immediately after the final stir and return to the oven for just 2–3 minutes more. Then remove and let it cool completely in the pan without stirring so it sets into clusters.

Remove the pan from the oven and allow the granola to cool completely on the baking sheet (about 30–45 minutes). As it cools it will crisp up and harden; do not stir vigorously until cooled if you want bigger chunks.

Once cool, break the granola into pieces with your hands or a spatula to your desired cluster size. Transfer to a large bowl and stir in 1/2 cup dried cranberries, 1/4 cup chopped dried apricots or dates, and 1/4 cup dark chocolate chips (if using).

Taste and adjust: if you want sweeter granola, drizzle a tablespoon of maple syrup over the cooled granola and toss; if you want more salt, sprinkle a pinch and toss. Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.