Ingredients:

  • 5 cups Old-Fashioned Rolled Oats
  • 1 cup Chopped Nuts and Seeds (such as Pecans and Pepitas)
  • 1/2 cup Shredded Coconut
  • 1/2 cup Neutral Oil (Avocado or Coconut), melted
  • 3/4 cup Pure Maple Syrup
  • 1 tsp Salt
  • 1 tsp Ground Cinnamon
  • 1 tsp Vanilla Extract

Instructions:

  1. Preheat your oven to 300°F (150°C). Line two large, rimmed baking sheets with parchment paper. In a large bowl, mix the 5 cups of rolled oats, shredded coconut, chopped nuts, and seeds.
  2. In a small bowl, whisk together the ½ cup melted oil, ¾ cup maple syrup, salt, cinnamon, and vanilla until it forms a uniform, slightly thick liquid.
  3. Pour the velvety wet mixture over the dry oats. Use a large spatula to stir thoroughly until every single oat flake looks shiny and coated. This step is non-negotiable for maximum cluster formation!
  4. Divide the mixture between the two prepared sheets. Spread into an even layer (about ½ inch thick). Crucially: Press down firmly on the granola with the back of the spatula. This compression forces the clumps to fuse.
  5. Place both sheets in the oven. Bake for 20 minutes.
  6. Pull the trays out. Rotate them (top rack to bottom, back to front). Lightly stir the edges of the granola on only one of the sheets; leave the second sheet completely untouched. Return to the oven for 15–20 minutes until light golden brown and fragrant.
  7. Remove the trays. Transfer them to cooling racks. Do not touch, stir, or move the granola for at least 2 hours, or until completely cool and hard. You should hear a satisfying crunch when you gently press the surface.
  8. Once fully cool, break the sheets of granola into your preferred cluster sizes. Stir in dried fruit now if using. Store your perfect granola clusters in an airtight container for up to 3–4 weeks.