Ingredients:

  • 3 cups Rolled Oats (Old-fashioned or traditional, not instant)
  • 1 cup Pecans (Roughly chopped)
  • 1/2 cup Almonds (Sliced or slivered)
  • 1/2 cup Pumpkin Seeds (Raw, hulled)
  • 1/2 teaspoon Fine Sea Salt
  • 1 teaspoon Ground Cinnamon
  • 1/2 cup Pure Maple Syrup (Grade A or B)
  • 1/4 cup Extra Virgin Olive Oil (Or mild coconut oil, melted)
  • 1 teaspoon Vanilla Extract (High quality)
  • 1 large Egg White (Room temperature, lightly whisked)
  • 1/2 cup Dried Cranberries (Post-bake addition)

Instructions:

  1. Preheat the oven to a low 300°F (150°C). Line your large baking sheet completely with parchment paper.
  2. In a large bowl, whisk together the rolled oats, chopped nuts, seeds, salt, and cinnamon. Ensure the spices are evenly distributed.
  3. In a separate, smaller bowl, lightly whisk the egg white until just frothy—no need for stiff peaks.
  4. Add the maple syrup, olive oil, and vanilla extract to the egg white. Whisk until fully emulsified and slightly cloudy.
  5. Pour the wet binder over the dry base. Use a spatula or wooden spoon to mix thoroughly until every flake of oat and every nut is evenly coated.
  6. Transfer the mixture onto the prepared baking sheet. Spread it into a single, thin, even layer. Gently press the mixture down with your spatula to compact it slightly.
  7. Bake for 15 minutes. Rotate the sheet 180 degrees (do not stir the granola). Continue baking for another 20–25 minutes. The edges should be golden brown.
  8. Remove the tray from the oven and transfer it to a wire rack. DO NOT TOUCH OR STIR. Allow the granola to cool completely (45 minutes to 1 hour) undisturbed, which is crucial for forming clumps.
  9. Once stone-cold, break the granola into desired cluster sizes using your hands or a spatula. Stir in the dried cranberries.
  10. Store the cooled granola in an airtight container at room temperature for up to 3 weeks.