Ingredients:

  • 3 cups Rolled Oats (Old-fashioned, not instant)
  • 3/4 cup Chopped Pecans
  • 1/2 cup Pumpkin Seeds (Pepitas)
  • 1 tsp Ground Cinnamon
  • 3/4 tsp Flaky Sea Salt
  • 1/2 cup Pure Maple Syrup
  • 1/4 cup Neutral Oil (Refined coconut oil, light olive oil, or canola oil)
  • 1 tsp Pure Vanilla Extract
  • 1 cup Dried Fruit (e.g., Cranberries, Cherries, or Raisins)

Instructions:

  1. Preheat the oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper.
  2. In the large mixing bowl, thoroughly combine the rolled oats, chopped nuts, pumpkin seeds, cinnamon, and sea salt. Give it a good toss to ensure the salt and spices are evenly distributed.
  3. Gently heat the maple syrup and oil together until barely warm and fully combined. Remove from heat and stir in the vanilla extract.
  4. Pour the wet binder over the dry ingredients. Use a rubber spatula to mix thoroughly until every oat flake is coated. Ensure there are no dry patches at the bottom of the bowl.
  5. Transfer the granola mixture onto the prepared baking sheet. Spread it into an even layer, about 1/2 inch thick. Use the back of your spatula to firmly press the granola down, compacting it into a solid sheet.
  6. Bake for 20 minutes.
  7. Rotate the sheet 180 degrees. Continue baking for another 20–25 minutes, or until the edges are golden brown and the center smells deeply toasted. Do not stir the granola during baking.
  8. Remove the baking sheet from the oven. Leave the sheet undisturbed on a wire rack until the granola is completely cool (45 minutes to an hour). This is essential for cluster formation.
  9. Once fully cooled, gently break the granola sheet into desired chunks and clusters.
  10. Add the dried fruit of your choice and toss gently. Transfer the finished granola to an airtight container. It will keep well at room temperature for up to 3–4 weeks.