1/3 cup (40 g) dried fruit or chocolate chips of choice (Optional)
Instructions
Prep: First, preheat the oven to 325F. Add the maple syrup, nut/seed butter, vanilla extract, cinnamon, and salt to the base of a large bowl. Whisk until evenly incorporated.
Stir: Then, pour the oats, pumpkin seeds, almonds, walnuts, and coconut into the bowl and fold them into the wet mixture, until all pieces are evenly coated. Transfer this mixture to a greased or lined baking tray and press it into a thin, even layer using a spatula.
Bake: Bake for 20 minutes on the bottom rack of the oven, then remove and use a spatula to toss/flip the granola. Return to the oven and bake for an additional 6-7 minutes, then remove.
Add Fruit/Chocolate: Immediately sprinkle the dried fruit and/or chocolate chips over the granola, using a spatula to gently toss the mixture. If you’d like the chips to completely melt, stir them a bit more until they melt completely. Let the granola and chocolate cool completely on the tray before removing.
Serve: Serve as desired; store leftovers at room temperature or in the refrigerator (recommended for crunchier granola) for up to one month.
Notes
Sweetener: Maple syrup can be substituted with another liquid sweetener of choice, like agave.
Nut/Seed Butter: the runnier the nut butter, the crunchier the granola! I prefer to use a smooth tahini or natural unsalted almond butter for my granola
Substitutions: the nuts and seeds in this granola may be substituted with any other nut or seed you have in your pantry – just be sure to use the same ratio of wet-to-dry ingredients!