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Ingredients
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Granola base
Wet sweetener & binder
Add-ins after baking
To serve
Method
Granola base
Preheat and prepare pan
Preheat oven to 325°F (165°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup easier.
Mix dry ingredients
In a large mixing bowl combine 3 cups rolled oats, 1 cup chopped almonds, 1/2 cup chopped walnuts, 1/2 cup shredded coconut, 1/4 cup pumpkin seeds, 1/4 cup sunflower seeds, 2 tablespoons flaxseed meal (if using), 1 teaspoon ground cinnamon, and 1/2 teaspoon fine sea salt. Toss to distribute evenly.
Wet sweetener & binder
Combine wet ingredients
In a small bowl or measuring cup whisk together 1/4 cup oil, 1/4 cup pure maple syrup (or honey), and 1 teaspoon vanilla extract until smooth.
Coat the dry mix
Pour the wet mixture over the dry ingredients. Use a spatula to fold and press until the oats and nuts are evenly coated. The mixture should be slightly sticky but not soggy.
Bake & crisp
Spread the coated granola in an even layer on the prepared baking sheet, pressing lightly with the back of a spatula to encourage clumping. Place in the preheated oven and bake for 18 minutes.
After 18 minutes, remove the sheet and use a spatula to gently turn the granola for even browning. Return to oven and bake an additional 8–12 minutes until golden and fragrant (total 26–30 minutes). Watch closely during the last 5 minutes to prevent burning.
For chunkier granola: after the first 18 minutes press the granola firmly into the pan so it bakes in a compact sheet; allow to cool completely on the sheet, then break into clusters.
Once baked, remove from oven and let the granola cool completely on the baking sheet (about 30–40 minutes). As it cools it will crisp up. If using chocolate chips, wait until the granola has mostly cooled so they don’t melt, then stir them in along with the dried fruit.
Add-ins after baking
Stir 1/2 cup dried cranberries (or raisins) and 1/4 cup dark chocolate chips (if using) into the cooled granola so they are evenly distributed.
Store cooled granola in an airtight container at room temperature for up to 2 weeks, or freeze for longer storage.
To serve
Spoon 1/2 cup to 3/4 cup granola over 1 cup Greek yogurt per serving. Top with a generous handful (about 1/2 cup) fresh blueberries or 1 sliced banana per serving. Drizzle with 1/2 teaspoon honey or maple syrup if you desire extra sweetness.
Variations: mix blueberries and banana together, or rotate seasonal fruit. Adjust granola portion to taste; this recipe yields crunchy clusters that pair well with creamy yogurt.