# What You Need:
→ Dry Ingredients
01 - 3 cups old-fashioned rolled oats
02 - 1 cup mixed nuts (almonds, pecans, walnuts), roughly chopped
03 - 1/2 cup unsweetened shredded coconut (optional)
04 - 1/4 cup sunflower seeds (optional)
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon salt
→ Wet Ingredients
07 - 1/2 cup honey (use 1/2 cup maple syrup for a vegan version)
08 - 1/3 cup coconut oil, melted (substitute 1/3 cup unsalted butter if preferred)
09 - 1 teaspoon pure vanilla extract
→ Add-Ins (optional, add after baking)
10 - 1/2 cup dried fruit (cranberries, raisins, or chopped dates)
11 - 1/4 cup mini chocolate chips
# Directions:
01 - Preheat oven to 325°F. Line a large baking sheet with parchment paper and set aside.
02 - In a large bowl, stir together rolled oats, chopped mixed nuts, shredded coconut, sunflower seeds, ground cinnamon, and salt until evenly distributed.
03 - In a medium bowl, whisk honey, melted coconut oil, and vanilla extract until smooth and homogenous.
04 - Pour the wet mixture over the dry ingredients and mix thoroughly with a spatula until all oat and nut pieces are evenly coated.
05 - Transfer the mixture to the prepared baking sheet and spread into an even layer. Press down firmly with the spatula to compact the mixture to encourage chunk formation.
06 - Bake for 25 to 30 minutes, rotating the tray halfway through, until the surface is golden brown. Do not stir during baking to preserve clusters.
07 - Remove from the oven and allow the granola to cool completely on the baking sheet; it will crisp as it cools.
08 - Once fully cooled, use your hands or a spatula to break the baked slab into large clusters. Stir in dried fruit or chocolate chips if desired. Store in an airtight container for up to 2 weeks.
