Servings: 24 (8 cups total) 1x
Scale
Ingredients
- 2 ½ cups old-fashioned rolled oats (not quick oats)
- ¾ cup unsweetened flaked or shredded coconut
- ½ cup sliced almonds
- ⅓ cup raw pumpkin seeds
- ½ cup pure maple syrup
- ¼ cup avocado oil
- 2 tablespoons pure honey
- 1 tablespoon ground cinnamon
- 2 teaspoons pure vanilla extract
- ⅛ teaspoon fine salt
- Optional mix-ins: 1 cup dried fruit (raisins, cranberries, cherries, chopped figs or apricots, dates, etc.)
Instructions
- Preheat the oven to 300℉. Line a large rimmed baking sheet with parchment paper or a silicone baking mat; set aside.
- In a medium bowl, combine the oats, coconut, sliced almonds, pumpkin seeds, maple syrup, oil, honey, cinnamon, vanilla, and salt; mix well to combine.
- Spread the mixture over the entire surface of the prepared baking sheet in an even layer.
- Bake until the granola is lightly browned, without stirring, 22-26 minutes.
- Open the oven door and rotate the pan. Then close the door and turn the oven off.
- Allow the granola to sit in the turned-off oven for 30 minutes on the baking sheet (do not stir).
- Remove the granola from the oven and let the granola cool completely before sprinkling with the dried fruit of choice (if using), then break it into clusters.
- Store the cooled granola in an airtight container at room temperature for up to 1 month.
Notes
For nut free, omit the sliced almonds or replace them with sunflower seeds or additional pumpkin seeds.
For vegan, use an additional 2 tablespoons maple syrup in place of the 2 tablespoons honey.
Nutrition Information
- Serving Size: ⅓ cup
- Calories: 123
- Fat: 6 g
- (Sat Fat: 2 g)
- Sodium: 13 mg
- Carbohydrate: 15 g
- (Fiber: 2 g
- Sugar: 6 g)
- Protein: 3 g
- Cholesterol: 0 mg