Granola Recipe

Preheat and line pan

Preheat the oven to 325°F (around 165°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat. This prevents sticking and ensures even browning.

Measure all ingredients. Chop almonds and other nuts to roughly uniform bite-sized pieces so they toast evenly.

Combine dry ingredients

In a large mixing bowl combine the rolled oats, chopped almonds, chopped pecans or walnuts, sunflower seeds, pumpkin seeds, shredded coconut (if using), ground cinnamon, and sea salt. Stir until evenly distributed.

Whisk wet ingredients

In a small bowl or measuring cup whisk together the oil, maple syrup (or honey), and vanilla extract until smooth and slightly emulsified.

Pour the wet mixture over the dry ingredients. Use a spatula to fold and toss until all dry ingredients are evenly coated with the wet mixture. The mixture should be sticky but not dripping.

Spread and bake - first phase

Spread the granola evenly on the prepared baking sheet in a thin, even layer (about 1/4-1/2-inch thick). Bake at 325°F (165°C) for 12 minutes.

Stir and continue baking

After 12 minutes, remove the sheet and gently stir/scrape the granola to flip the outer edges into the center so it browns evenly. Return to the oven and bake another 10–12 minutes, watching closely toward the end so the coconut and nuts don’t burn. Total baking time will be about 22–24 minutes, depending on your oven and how clustered you like the granola.

If you prefer chunkier clusters: after the final bake, press the hot granola gently with a spatula into a compact layer on the sheet and allow it to cool undisturbed so clusters form as it sets.

Cool completely

Remove the baking sheet from the oven and let the granola cool completely on the pan (at least 20–30 minutes). Cooling is when it crisps up; breaking it while warm will make it crumble more.

Add soft mix-ins

Once cooled, transfer the granola to a large bowl and stir in the dried fruit and chocolate or cacao nibs (if using). Break into clusters as desired.

Store the granola in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months. If storing with chocolate or very soft dried fruit, consider adding them just before serving to keep chocolate from softening or fruit from softening the granola.