Ingredients:

  • 4 cups Old-fashioned rolled oats (not instant)
  • 1 cup Raw mixed nuts, chopped (almonds, walnuts, pecans)
  • 1 cup Mixed seeds (pumpkin, sunflower, chia)
  • 1 Tbsp Ground cinnamon
  • 1/2 tsp Fine sea salt
  • 1/2 cup Pure maple syrup (Grade A or B)
  • 1/3 cup Neutral oil, melted (Coconut or Light Olive Oil)
  • 1 tsp Pure vanilla extract
  • 3/4 cup Dried fruit, chopped (cranberries, apricots, raisins)

Instructions:

  1. Preheat the oven to 150°C (300°F). Line a large, rimmed baking sheet completely with parchment paper.
  2. Combine the oats, chopped nuts, seeds, cinnamon, and salt in a large mixing bowl. Mix thoroughly until the spice is evenly distributed.
  3. Gently warm the maple syrup and oil together in a small pan or microwave until liquid and fully combined. Do not boil. Remove from heat and stir in the vanilla extract.
  4. Pour the wet mixture over the dry ingredients. Use a sturdy spatula to mix until every oat flake and nut is thoroughly coated and glistening. There should be no dry floury pockets.
  5. Transfer the mixture onto the prepared baking sheet. Spread it into a single, relatively compact layer. Use the back of your spatula or a clean hand to firmly press the granola down onto the tray. This compression is crucial for achieving large clusters.
  6. Bake for 15 minutes without stirring.
  7. After 15 minutes, gently slide the spatula under the granola mass and turn over the edges and any slightly darkened parts, being careful to keep the main sheet of compressed granola mostly intact. Gently re-compress the mixture.
  8. Return to the oven for another 20–25 minutes, or until the granola is evenly golden brown. It should smell intensely fragrant and look dry, but still soft to the touch.
  9. Remove the tray from the oven and do not touch it. Let the granola cool completely, undisturbed, on the sheet pan, ideally for 60 minutes or more. This cooling period is mandatory for cluster formation.
  10. Once fully cooled, break the large granola slab into manageable chunks and clusters.
  11. Stir in the dried fruit.
  12. Transfer the finished granola to an airtight container. It keeps fresh at room temperature for up to four weeks.