Ingredients
Dry Ingredients
- 4 cups whole rolled oats
- 1 1/2 cup sliced almonds & pepitas
- 1/2 cup coconut flakes
- 1/2 tsp cinnamon
- 1/2 teaspoon sea salt
- 1/2 cup dried cranberries
Wet Ingredients
- ½ cup melted coconut oil
- 1/2 cup maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 300°F and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Ingredients: In a medium bowl, combine the oats, sliced almonds, pepitas, coconut flakes, cinnamon, and sea salt. Pour in the melted coconut oil, maple syrup, and vanilla extract. Stir everything together well until all dry ingredients are evenly coated and sticky.
- Spread and Press: Spread the granola mixture evenly onto the prepared baking sheet. Press the mixture firmly to encourage clusters to form during baking, which adds texture and crunch.
- Bake and Rotate: Bake the granola for 15 minutes in the preheated oven. Then remove the pan, rotate it to ensure even heat distribution, and gently break the granola apart a little using a fork to prevent it from hardening into one big sheet.
- Finish Baking: Return the granola to the oven and bake for an additional 15 minutes or until the mixture turns golden brown and crisp.
- Add Cranberries and Cool: Once baked, sprinkle the dried cranberries over the hot granola, then allow it to cool completely for about 15 minutes. Cooling helps it crisp up further before serving.
Notes
- Store homemade granola in an airtight container at room temperature for up to 2 weeks.
- For added variety, consider mixing in other nuts or seeds like walnuts or sunflower seeds.
- Adjust the sweetness by modifying the amount of maple syrup to your taste.
- To keep clusters larger, avoid breaking the granola too much during baking.
- This granola is naturally gluten-free if certified gluten-free oats are used.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
