1lb Blacksmith Bakery Granola Recipe

Preheat the oven to 325°F (160°C). Line two large rimmed baking sheets with parchment paper or silicone baking mats.

Measure and roughly chop the walnuts, almonds, and pecans so pieces are bite-sized (about 1/4–1/2 inch).

Combine dry ingredients

In a very large mixing bowl, add the rolled oats, chopped walnuts, chopped almonds, chopped pecans, pumpkin seeds, shredded coconut, and sunflower seeds. Stir briefly to combine.

Heat wet ingredients

In a small saucepan over low heat (or in a microwave-safe bowl), combine the oil, maple syrup, honey, and brown sugar. Warm gently, stirring, until the brown sugar dissolves and the mixture is fluid (do not boil). Remove from heat and stir in vanilla extract, ground cinnamon, and salt.

Pour the warm sweetened oil mixture over the dry oat and nut mixture. Use a sturdy spatula or wooden spoon to fold everything together, ensuring the oats and nuts are evenly coated. Mixing while the liquid is warm helps clusters form during baking.

Divide the coated granola evenly between the two prepared baking sheets and spread into an even layer about 1/2-inch thick. For chunkier granola, press some of the mixture down with the back of a spatula so it clumps; for looser granola, leave it lofted.

Bake at 325°F (160°C) for 20 minutes. After 20 minutes, remove the pans and stir each sheet, flipping the outer edges into the center to promote even browning. If you want larger clusters, you can gently press the granola back into an even layer.

Return the sheets to the oven and bake for an additional 10–15 minutes, watching closely so the coconut and nuts do not burn. The granola should be golden brown and fragrant. Total bake time will be about 30–35 minutes.

Remove the baking sheets from the oven and allow the granola to cool completely on the pans (at least 30 minutes). As it cools it will crisp and form clusters. Resist the urge to stir while cooling if you want larger chunks.

Once cool, transfer the granola to a large bowl and stir in the dried cranberries and optional chocolate chips (if using). The residual warmth can melt chocolate—wait until fully cooled before adding if you want whole chips.

Taste and adjust: if you prefer a touch more salt or sweetness, sprinkle a little extra salt or a drizzle of maple syrup and toss lightly.

Store cooled granola in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months. Keeps best in a cool, dry place.