Makes: 8 cups
- 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
- Preheat oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, nuts/seeds, coconut flakes, salt and cinnamon. Stir to blend.
- 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.
- Bake until lightly golden, about 21 to 24 minutes, stirring halfway. The granola will further crisp up as it cools.
- Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using).
- 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.