Total prep time: 10 minutes

Cook: 25-30 minutes

Cool: 15 minutes

Ingredients:

Base:

• 3 cups rolled oats (old-fashioned, not quick oats)
• 1 cup nuts and/or seeds (e.g. almonds, walnuts, pecans, sunflower seeds, pumpkin seeds)

Optional Add-ins (mix & match):

• ½ cup shredded coconut
• 1–2 tsp cinnamon or pumpkin spice
• Pinch of salt
• ¼ cup flaxseeds or chia seeds

Sweetener & binder:

• ⅓ cup maple syrup or honey
• ¼ cup coconut oil or olive oil (melted)
• 1 tsp vanilla extract

After baking:

• • ½ cup dried fruit (e.g. raisins, cranberries, chopped dates, apricots, cherries)
  • Optional: mini chocolate chips (add after granola is fully cooled)

Directions:

• Preheat oven to 325°F (160°C). Line a large baking sheet with parchment paper.
• Mix dry ingredients in a large bowl: oats, nuts/seeds, coconut, spices, and salt.
• Combine wet ingredients in a small bowl: whisk together oil, sweetener, and vanilla.
• Combine wet and dry: Pour the wet mixture over the dry ingredients and stir well until everything is coated evenly.
• Spread on baking sheet: Press mixture into an even layer on the parchment-lined sheet.
• Bake for 25–30 minutes, stirring halfway through. For clumpier granola, don’t stir, and press it down firmly before baking.
• Cool completely: Granola will crisp up as it cools. Break into chunks or crumble, depending on your texture preference.
• Add dried fruit or extras once cooled.