toasted maple granola

I love this granola and always have a batch in the pantry as a quick go to when I haven’t got time to cook anything more substantial.

Ingredients

4 cups raw oats not rolled oats (I use certified gluten-free oats)
1/2 cup raw pecans
1/2 cup of pumpkin seeds
1 teaspoon fine-grain sea salt
½ teaspoon ground cinnamon
½ cup melted coconut oil
½ cup maple syrup
1 teaspoon vanilla extract
? cup cranberries or tart cherries
1/2 cup chocolate chips (optional)
1/2 cup coconut flakes (optional)

Instructions

Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with baking paper.

In a large mixing bowl, combine the oats, nuts and seeds, 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 (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.

Let the granola cool completely, then top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.

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.

The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.