Ingredients:

  • 3 cups (270g) rolled oats (old-fashioned, not instant)
  • 1 cup (100g) mixed nuts and seeds (almonds, walnuts, pecans, pumpkin seeds, sunflower seeds – your choice!)
  • ½ cup (60g) shredded coconut (unsweetened)
  • ½ cup (120ml) maple syrup (or honey – see variations)
  • ¼ cup (60ml) vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (80g) dried fruit (raisins, cranberries, chopped apricots – added after baking)

Instructions:

  1. Preheat the oven: Preheat to 300°F (150°C, Gas Mark 2). Line a baking sheet with parchment paper.
  2. Combine dry ingredients: In the large mixing bowl, combine the oats, nuts, seeds, coconut, cinnamon, and salt. Mix well.
  3. Add wet ingredients: In the same bowl, pour in the maple syrup, oil, and vanilla extract. Stir until all the dry ingredients are evenly coated.
  4. Spread on baking sheet: Spread the granola mixture in a single, even layer on the prepared baking sheet.
  5. Bake: Bake for 30-40 minutes, stirring every 10 minutes to ensure even browning and prevent burning. Look for a golden brown color.
  6. Cool completely: Remove from the oven and let the granola cool completely on the baking sheet. This is crucial for it to crisp up properly.
  7. Add dried fruit: Once cool, stir in the dried fruit.
  8. Store: Store in an airtight container at room temperature for up to 2 weeks.