House-made Granola Recipe

Preheat the oven to 325°F (160°C). Line a large rimmed baking sheet with parchment paper or a silicone mat for easy removal and even browning.

In a large mixing bowl combine the rolled oats, chopped cashews, chopped or sliced almonds, shredded coconut (if using), sunflower seeds, ground cinnamon, and sea salt. Stir to distribute the spices and salt evenly.

In a small saucepan over low heat (or in a microwave-safe bowl), warm the oil, maple syrup, and honey just until fluid and combined (about 30–60 seconds in microwave or 1–2 minutes on stove). Remove from heat and stir in vanilla extract.

Pour the warm wet mixture over the dry oat and nut mixture. Use a sturdy spatula or wooden spoon to thoroughly toss so every oat flake and nut is lightly coated. The mixture should be evenly moistened but not dripping.

First roast

Spread the coated granola mixture in an even layer on the prepared baking sheet, pressing down lightly to encourage some clumping but keeping some loose pieces. Bake for 12 minutes.

Remove the pan from the oven and use a spatula to gently flip or stir the granola, breaking apart any large clumps if you want a more even texture. Return to the oven and bake another 8–12 minutes, until the granola is golden and the nuts are fragrant. Total bake time should be about 20–24 minutes; watch closely the last 5 minutes to avoid burning.

If you prefer larger clusters, press the granola firmly with the back of a spatula after the final stir and bake for an additional 3–5 minutes. Be careful not to over-brown.

Remove the granola from the oven and allow it to cool completely on the baking sheet — at least 30 minutes. Cooling is when the granola crisps up and any clusters set.

Once cooled, transfer the granola to a large bowl and gently fold in the raisins and dried cranberries so the fruit distributes without becoming overly sticky. Taste and, if desired, sprinkle the coarse sugar or a pinch of flaky sea salt on top for contrast.

Store the granola in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months. For serving, enjoy with milk, yogurt, or as a topping on smoothie bowls.