gingham
1 hr 10 minMakes about 6 cups (12 servings)breakfastveganvegetarianmake ahead

Maple Almond Granola

Recipe by Gingham

Big crunchy clusters, lightly sweet, with almonds, coconut, and pumpkin seeds.

Save to my recipesSign in

Ingredients

  • 3 cups old-fashioned rolled oats
  • 1 cup sliced almonds
  • 1/2 cup unsweetened shredded coconut
  • 1/3 cup pumpkin seeds
  • 1 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1/2 cup maple syrup
  • 1/3 cup olive oil or melted coconut oil
  • 1 tsp vanilla extract
  • 1/2 cup dried cranberries or raisins

Method

  1. Heat the oven to 325°F and line a rimmed sheet pan with parchment.

  2. Stir the oats, almonds, coconut, pumpkin seeds, cinnamon, and salt together in a large bowl.

  3. Whisk the maple syrup, oil, and vanilla, pour it over, and stir until every oat is coated.

  4. Spread it on the pan in an even layer and press it down firmly with a spatula.

  5. Bake until deep golden, 25 to 30 minutes, turning the pan halfway through.

  6. Let it cool completely on the pan without stirring. It crisps as it cools.

  7. Break it into clusters and stir in the dried fruit.

Notes from the source

The fruit goes in after baking so it stays soft. Keeps 2 weeks in a sealed jar.