Classic Crunch Recipe

Preheat and line

Preheat the oven to 325°F (165°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat and set aside.

In a large mixing bowl combine the rolled oats, chopped almonds, shredded coconut, sunflower seeds, and pumpkin seeds. Stir to evenly distribute.

Spread the dry oat mixture in an even layer on the prepared baking sheet, leaving a little room in the center for adding the wet mixture later.

In a small saucepan over medium heat, add the butter, brown sugar, and honey (or maple syrup). Warm, stirring frequently, until the butter melts and the sugar dissolves and the mixture is smooth and slightly bubbling, about 3–4 minutes. Remove from heat and stir in the vanilla extract and sea salt.

Pour the warm sweet mixture evenly over the oats and seed mixture on the baking sheet. Use a spatula to toss and press the mixture so the wet mixture coats the dry ingredients and the granola forms clusters.

Bake in the preheated oven for 18–22 minutes, stirring gently once halfway through (at about 10 minutes) to ensure even browning. For larger clusters, press the granola down gently with a spatula after stirring so it bakes in clumps.

If you want extra crunchy, after the initial bake lower the oven to 300°F (150°C) and bake an additional 5–8 minutes, watching closely to prevent burning. Remove from oven when golden brown and fragrant.

Let the granola cool completely on the baking sheet without disturbing for at least 20–30 minutes; it will crisp up and break into clusters as it cools.

Once cooled, break the granola into bite-sized clusters with your hands or a spatula. Stir in the dried cranberries and, if using, the chocolate chips (add chocolate only after the granola is fully cool so it won't melt).

Transfer to an airtight container. Store at room temperature for up to 2 weeks, or freeze for up to 3 months in a freezer-safe container.