Fruit and Nut Granola Mix

Ingredients

• 4 cups (360g) Old-Fashioned Rolled Oats: These are the foundation of your granola. Use whole rolled oats, not instant or quick-cooking, as they provide the best chewy, hearty texture and hold up well during baking.
• 1 1/2 cups (200g) Raw Nuts, roughly chopped: A blend of almonds, pecans, and walnuts offers a wonderful variety of flavors and textures. The healthy fats in these nuts contribute to a satisfying crunch.
• 1/2 cup (70g) Raw Seeds: A mix of raw pumpkin seeds (pepitas) and sunflower seeds adds another layer of crunch and nutritional value.
• 1/4 cup (40g) Chia Seeds: These tiny powerhouses help bind the granola, creating those desirable clusters, while also adding fiber and omega-3s.
• 1/2 cup (120ml) Melted Coconut Oil: This is the key to a crispy, golden-brown granola. It coats every oat and nut, ensuring they toast perfectly instead of steaming.
• 1/2 cup (120ml) Pure Maple Syrup: Provides natural sweetness and a classic granola flavor that pairs beautifully with the nuts and spices. Honey can also be used as a direct substitute.
• 1 teaspoon Vanilla Extract: A small amount of pure vanilla extract enhances all the other flavors, adding a warm, aromatic depth.
• 1 1/2 teaspoons Ground Cinnamon: This spice is essential for that classic, comforting granola aroma and taste.
• 1/2 teaspoon Ground Nutmeg: Adds a subtle warmth and complexity that complements the cinnamon perfectly.
• 1/2 teaspoon Fine Sea Salt: Don’t skip the salt! It’s crucial for balancing the sweetness of the maple syrup and bringing out the rich, nutty flavors of the mix.
• 1 1/2 cups (225g) Dried Fruit: A combination of dried cranberries, chopped dried apricots, and raisins adds chewiness and a burst of tart-sweet flavor. This is added after baking to keep it soft and prevent burning.

Instructions

1. 1

   Preheat and Prepare: Begin by preheating your oven to 325°F (165°C). Line a large, rimmed baking sheet with parchment paper. This is a crucial step that prevents the granola from sticking and makes cleanup incredibly easy. Using a large enough pan ensures the granola can be spread in a thin layer, which is key for even toasting.

2. 2

   Combine Dry Ingredients: In a very large mixing bowl, combine the old-fashioned rolled oats, chopped raw nuts (almonds, pecans, walnuts), raw seeds (pumpkin and sunflower), chia seeds, ground cinnamon, ground nutmeg, and fine sea salt. Use a whisk or a large spoon to stir everything together thoroughly. You want to ensure the spices, salt, and smaller seeds are evenly distributed throughout the oats and nuts before adding the wet ingredients.

3. 3

   Combine Wet Ingredients: In a separate, smaller bowl or a liquid measuring cup, whisk together the melted coconut oil, pure maple syrup, and vanilla extract. Continue whisking until the mixture is well-combined and slightly emulsified. This ensures that both the fat and the sweetener will coat the dry ingredients evenly.

4. 4

   Mix It All Together: Pour the wet ingredient mixture over the dry ingredients in the large bowl. Using a flexible spatula, gently fold and stir until every single oat, nut, and seed is lightly coated with the maple-oil mixture. Take your time with this step, scraping the bottom and sides of the bowl to ensure there are no dry pockets left. Proper coating is the secret to a uniformly crunchy and flavorful granola.

5. 5

   Spread on Baking Sheet: Pour the granola mixture onto your prepared baking sheet. Use the back of the spatula to spread it into a thin, even layer. For extra-clumpy granola, gently press down on the mixture with the spatula to compact it slightly. This helps the ingredients stick together as they bake.

6. 6

   Bake to Golden Perfection: Place the baking sheet in the preheated oven and bake for 20 minutes. After 20 minutes, remove the pan from the oven. If you prefer a looser granola, give it a gentle stir. If you love big clusters, leave it undisturbed. Return the pan to the oven and bake for another 10-15 minutes, or until the granola is fragrant and a light golden brown. Keep a close eye on it during these last few minutes, as the nuts and maple syrup can go from perfectly toasted to burnt very quickly.

7. 7

   Cool Completely (The Most Important Step!): Remove the baking sheet from the oven and place it on a wire cooling rack. This is the step that guarantees maximum crunchiness. Let the granola cool completely on the pan, undisturbed, for at least 45 minutes to an hour. It will continue to crisp up and harden as it cools. Do not be tempted to stir it or break it apart while it’s still warm.

8. 8

   Add the Finishing Touch: Once the granola is completely cool, you can use your hands to break it into clusters of your desired size. Transfer the cooled granola to a large bowl. Now is the time to add the dried fruit (cranberries, apricots, raisins). Stir them in gently to combine. Adding them after baking ensures they remain soft and chewy, not hard and burnt.

9. 9

   Store for Freshness: Transfer the finished Fruit and Nut Granola Mix into an airtight container. It can be stored at room temperature for up to two weeks, though it will likely be eaten long before then!