Ingredients:

  • 4 cups (400 g) Rolled Oats (Old Fashioned)
  • 1 cup (100 g) Pecan Halves, roughly chopped
  • ½ cup (60 g) Raw Pumpkin Seeds (Pepitas)
  • 1 tsp (5 g) Ground Cinnamon
  • 1 tsp (5 g) Flaky Sea Salt
  • ½ cup (120 ml) Pure Maple Syrup (Grade A or B)
  • ¼ cup (50 g) Light Brown Sugar, packed
  • ½ cup (120 ml) Neutral Oil (e.g., Rapeseed/Canola or Coconut oil, melted)
  • 1 tsp (5 ml) Pure Vanilla Extract

Instructions:

  1. Preheat the oven to 300°F (150°C). Line two large, heavy-duty baking sheets with parchment paper.
  2. Combine Dry Ingredients: In the large mixing bowl, thoroughly combine the rolled oats, chopped pecans, pumpkin seeds, cinnamon, and flaky sea salt. Toss well to distribute spices evenly.
  3. Prepare Wet Binder: In a small saucepan, combine the maple syrup, brown sugar, and oil. Heat gently over low heat, stirring until the sugar is completely dissolved (about 2–3 minutes). Remove from heat and stir in the vanilla extract.
  4. Combine Wet and Dry: Pour the warm wet binder over the dry ingredients. Use a rubber spatula to mix thoroughly until every single oat flake is coated and moistened. Ensure no dry pockets remain.
  5. Spread and Press: Divide the mixture evenly between the two prepared baking sheets. Spread the granola into a thin, even layer. Use the back of the spatula or a clean hand to press the granola down firmly; this compression is crucial for forming clusters.
  6. Initial Bake: Place the trays in the preheated oven. Bake for 25 minutes without stirring.
  7. Second Bake & Rotation: Rotate the trays (top to bottom, front to back) and very gently turn the edges of the granola layer with the spatula. Try to disturb the centre portion as little as possible. Bake for another 20–30 minutes, or until the granola is a light golden-brown and fragrant.
  8. The Cooling Rule (Mandatory): Remove the trays from the oven and place them on wire racks. Do not touch or stir the granola. Leave it to cool completely and solidify for at least one hour.
  9. Break and Store: Once completely cool, break the granola into desired large chunks and clusters. Store in an airtight container at room temperature for up to four weeks.