Granola Recipe

1. Preheat oven

Preheat the oven to 325°F (165°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat for even browning and easy cleanup.

2. In a large mixing bowl combine the rolled oats, chopped almonds, chopped walnuts, shredded coconut, sunflower seeds, pumpkin seeds, ground cinnamon, and sea salt. Stir with a large spoon or spatula until evenly distributed.

3. In a small saucepan over low heat (or in a microwave-safe bowl), combine the oil, maple syrup, and brown sugar. Warm gently until the sugar dissolves and the mixture is fluid and glossy, about 2–3 minutes on the stove, stirring. Remove from heat and stir in the vanilla extract.

4. Pour the warm wet mixture over the dry ingredients. Stir thoroughly so all oat and nut pieces are lightly coated and the mixture is evenly moistened. This helps clusters form during baking.

5. Spread the granola in an even layer on the prepared baking sheet, pressing down lightly with the back of the spatula to encourage clusters. Aim for a layer about 1/2 to 3/4 inch thick.

6. Bake at 325°F (165°C) for 20 minutes. After 12–15 minutes, rotate the pan front to back and gently stir or flip the granola if you prefer a looser texture. For chunkier granola, avoid stirring and simply rotate the pan for even browning.

7. Continue baking another 8–10 minutes until the granola is golden and fragrant. Watch closely the last 5 minutes to prevent burning, especially on the edges.

8. Remove the pan from the oven. If you like larger clusters, press the hot granola gently with the spatula to compress it while it cools. Let the granola cool completely on the pan (at least 30–40 minutes). It will crisp up as it cools.

9. Once fully cooled, break the granola into pieces with your hands or a spatula to the desired cluster size.

10. Stir in the dried cranberries, chopped apricots, and chocolate chips (if using) so the dried fruit and chocolate are distributed but not melted or softened by residual heat.

11. Store the granola in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month. For longer storage, freeze in a sealed bag for up to 3 months.