Cinna-Raisin Pecan Granola

Ingredients

• 4 cups old-fashioned rolled oats (use certified gluten-free oats if needed)
• 1 ¾ cups raw nuts and/or seeds (I love using 1 cup pecans + ½ cup pepitas)
• 1 tsp fine-grain sea salt (scale to ¾ tsp if using regular table salt)
• 1 tsp ground cinnamon
• ½ cup melted coconut oil (or olive oil for a more savory edge)
• ½ cup maple syrup (or honey for a richer flavor)
• 1 tsp vanilla extract
• Add after baking: ⅔ cup dried fruit, chopped if needed (like dried cranberries, raisins, or apricots)

Directions

1. Preheat your oven to 350°F and line a large baking sheet with parchment paper.
2. In a large mixing bowl, combine oats, nuts/seeds, salt, and cinnamon.
3. Pour in melted coconut oil, maple syrup (or honey), and vanilla. Stir it all up until everything is nicely coated.
4. Spread the mixture evenly onto the baking sheet.
5. Bake for 22–25 minutes, stirring halfway through. It should be golden and your house will smell incredible.
6. Let cool completely—this is when it gets extra crispy!
7. Once cool, stir in your dried fruit and any other add-ins.
8. Store in an airtight jar or container for up to 2 weeks. (But let’s be real, it probably won’t last that long.)

Recipe notes:

To boost the the nutritional content add 4 tbsps chia seeds and 1/2 cup pumpkin seeds prior to baking. Want big clumps? Press the granola down with a spatula before baking and don’t stir too much. Keep it seasonal: add pumpkin spice in fall, lemon zest in spring, or switch up your nuts and fruit based on what you have. Makes a thoughtful homemade gift in a pretty jar with a ribbon.

Your notes: