Ingredients:

  • 3 cups (270g) old-fashioned rolled oats
  • 1 cup (125g) sliced almonds
  • 1/2 cup (65g) unsweetened coconut flakes
  • 1/2 tsp (3g) fine sea salt
  • 1/3 cup (110g) honey
  • 1/3 cup (80ml) melted coconut oil
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (2g) ground cinnamon
  • 1/2 cup (75g) dried cranberries
  • 1/4 cup (35g) pumpkin seeds

Instructions:

  1. Preheat your oven to 300°F (150°C). In a large bowl, stir together the rolled oats, sliced almonds, coconut flakes, and sea salt until evenly distributed.
  2. Whisk together the melted coconut oil, honey, vanilla extract, and ground cinnamon. Pour the liquid glaze over the oat mixture and fold gently with a spatula until every oat is well-coated.
  3. Spread the mixture onto a parchment-lined baking sheet. Press the granola down firmly with the back of a spatula to create one large sheet. Bake for 30–35 minutes, rotating the pan halfway through, until golden-brown.
  4. Allow the granola to cool completely on the pan to harden the sugar structure. Once cold, break the sheet into chunks by hand. Stir in the dried cranberries and pumpkin seeds.