Ingredients
- 2 1/2 cups old-fashioned rolled oats
- 1/2 cup raw pecans, roughly chopped
- 1/4 cup raw walnuts, roughly chopped
- 1/4 cup raw pepitas
- 2 tablespoons chia seeds
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/4 teaspoons Diamond Crystal kosher salt
- 1/4 cup coconut oil, melted
- 1/3 cup pure maple syrup
- 1 1/2 teaspoons vanilla extract
- 1/2 cup dried cranberries
- 1/4 cup chopped dried apricots
Mix the Granola Base
Preheat your oven to 325F and line a large, rimmed baking sheet with parchment paper.
In a large bowl, combine the rolled oats, pecans, walnuts, pepitas, chia seeds, cinnamon, nutmeg, and kosher salt. Stir with a spoon until everything is evenly distributed.
Pour the melted coconut oil, maple syrup, and vanilla extract over the dry ingredients. Mix thoroughly until every single oat and nut is coated in the wet mixture. There should be no dry spots.
Press for Clusters and Bake
Dump the wet granola mixture onto the prepared baking sheet. Spread it out into a thin, even layer.
This next step is the most important for creating clusters: use the back of a sturdy spatula or measuring cup to press down firmly on the granola, compacting it into a tight, even slab.
Bake for 20 minutes. Remove the pan from the oven and gently stir the granola, trying to keep some of the larger clumps intact as you flip them over. Press the mixture down again.
Return the pan to the oven and bake for another ~10-15 minutes, until the granola is a light golden brown and your kitchen smells like toasted nuts. It will not feel crispy yet.
Cool Completely and Add Fruit
This is the second most important step: let the granola cool on the baking sheet, completely undisturbed, for at least 45 minutes. The granola gets crunchy and the clusters harden as it cools. If you stir it while it’s warm, you’ll just have loose oats.
Once the granola is completely cool, break it apart into clusters of your desired size. Add the dried cranberries and apricots and toss to combine. Store in an airtight container at room temperature.
Homemade Granola
Ingredients
- 2 1/2 cups old-fashioned rolled oats
- 1/2 cup raw pecans roughly chopped
- 1/4 cup raw walnuts roughly chopped
- 1/4 cup raw pepitas
- 2 tablespoons chia seeds
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/4 teaspoons Diamond Crystal kosher salt
- 1/4 cup coconut oil melted
- 1/3 cup pure maple syrup
- 1 1/2 teaspoons vanilla extract
- 1/2 cup dried cranberries
- 1/4 cup chopped dried apricots
Instructions
- Preheat the oven to 325F and line a large rimmed baking sheet with the parchment paper.
- In a large bowl, combine the oats, pecans, walnuts, pepitas, chia seeds, cinnamon, nutmeg, and salt.
- Pour the melted coconut oil, maple syrup, and vanilla over the dry ingredients and mix until everything is evenly coated.
- Spread the mixture on the prepared baking sheet in a thin, even layer.
- Press down firmly on the granola with the back of a spatula to compact it into a tight slab.
- Bake for 20 minutes, then remove and gently stir while keeping some larger clumps intact.
- Press the mixture down again and return to the oven for 10-15 minutes until light golden brown.
- Let the granola cool completely on the baking sheet for at least 45 minutes without disturbing.
- Break the cooled granola into clusters and mix in the dried cranberries and apricots.
- Store in an airtight container at room temperature.
