Makes: 8 cups

Ingredients

• 4 cups old-fashioned rolled oats
• 1 ½ cup raw nuts/seeds (I used 1/2 cup chopped pecans, 1/2 cup pistachios and 1/2 cup pepitas)
• 1 teaspoon fine-grain sea salt
• 1 teaspoon ground cinnamon
• ½ cup melted coconut oil or olive oil
• ½ cup maple syrup
• 1 teaspoon vanilla extract
• ½ cup unsweetened coconut flakes
• ⅔ cup dried fruit, chopped if large (I used dried cranberries)
• Totally optional additional mix-ins: ½ cup dark chocolate chips

Instructions

1. Preheat oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, nuts/seeds, coconut flakes, salt and cinnamon. Stir to blend.
3. Pour in the oil, maple syrup and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
4. Bake until lightly golden, about 21 to 24 minutes, stirring halfway. The granola will further crisp up as it cools.
5. Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using).
6. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.