Ingredients:

  • 3 cups (270g) old-fashioned rolled oats
  • 1 cup (120g) sliced almonds
  • 1 cup (120g) pumpkin seeds
  • 1/2 tsp (3g) fine sea salt
  • 1 tsp (3g) ground cinnamon
  • 1/2 cup (120ml) maple syrup
  • 1/3 cup (80ml) melted coconut oil
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (60g) dried cranberries
  • 1/2 cup (60g) dried coconut flakes

Instructions:

  1. Preheat the oven to 300°F (150°C). In a large bowl, combine the rolled oats, sliced almonds, pumpkin seeds, sea salt, and ground cinnamon. Stir until spices are evenly distributed.
  2. In a separate container, whisk together the melted coconut oil, maple syrup, and vanilla extract. Pour the liquid mixture over the dry ingredients and stir until every oat is glistening and well-coated.
  3. Line a rimmed baking sheet with parchment paper. Pour the granola mixture onto the sheet and press it down firmly with a spatula into a flat, even layer.
  4. Bake for 20–25 minutes until the edges are mahogany-colored and it smells nutty. Do not stir the granola during the baking process to ensure clusters form.
  5. Remove from the oven and immediately sprinkle dried cranberries and coconut flakes over the top. Allow the pan to cool completely for at least 45 minutes before breaking into clusters.