House Granola Recipe

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

Place the rolled oats, chopped almonds, chopped pecans, shredded coconut, pumpkin seeds, sunflower seeds, and flaxseed meal in a large mixing bowl. Stir to combine and break up any clumps of oats.

In a small saucepan over low heat (or in a microwave-safe bowl), combine the oil, honey, and maple syrup. Warm gently, stirring, until the honey thins and the mixture is homogenous but not boiling (about 1–2 minutes on the stove or 30–45 seconds in the microwave).

Remove from heat and stir in the vanilla extract, sea salt, ground cinnamon, ground ginger (if using), and orange zest (if using). Taste briefly and adjust salt or spice if desired.

Pour the warm wet mixture over the dry oat-and-nut mixture. Using a large spatula or wooden spoon, fold and stir until all dry ingredients are evenly coated with the syrup. Scrape the bottom and sides to incorporate any syrup.

If you prefer chunkier granola, press the mixture gently into an even layer on the prepared baking sheet using the back of the spatula or your hands (lightly dampen hands to prevent sticking). For looser granola, simply spread it out without pressing.

Bake in the preheated oven for 20 minutes. After 20 minutes, remove the sheet, use a spatula to gently flip or stir the granola to promote even browning, then return to the oven and bake an additional 10–15 minutes, or until golden brown and fragrant. Total bake time will be about 30–35 minutes depending on your oven and how crunchy you like it.

Keep a close eye during the last 5–10 minutes to prevent burning, especially around the nuts and coconut which brown quickly.

Remove the baking sheet from the oven and let the granola cool completely on the sheet (at least 20–30 minutes). The granola will crisp up as it cools. If you pressed it for clusters, break into chunks once cool.

Once cool, transfer the granola to a large bowl and stir in the dried cranberries and chopped dried apricots (or dates). Make sure all mix-ins are evenly distributed.

Store the granola in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months. Use as cereal with milk or yogurt, or as a topping for smoothie bowls and desserts.