Ingredients:

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

Instructions:

  1. Preheat your oven to 325°F (160°C). In a large bowl, combine the oats, nuts, salt, and cinnamon.
  2. Pour in the melted coconut oil, maple syrup, and vanilla. Stir with a spatula until every oat is glistening and well-coated.
  3. Line a rimmed baking sheet with parchment paper. Pour the mixture on and press it down firmly with the back of a spatula to create a flat layer.
  4. Bake for 20–25 minutes, rotating the pan halfway through, until the edges are deep golden brown and fragrant.
  5. Remove from the oven and immediately fold in the dried cranberries and pumpkin seeds.
  6. Allow the granola to cool completely on the pan for at least 45 minutes before breaking it into large clusters.