- ⅓ c .pure maple syrup*
- ⅓ c. honey*
- 1 Tb. vanilla
- ½ c. oil (melted coconut oil, cold-pressed sunflower oil, or avocado oil)
- 5 c. whole, rolled oats
- 1 c. chopped almonds or walnuts
- ½ c. sunflower seeds (sesame seeds are good, too)
- ½ c. flax meal (or ¼ c. flax + ¼ c. wheat/oat bran)
- 2 tsp. cinnamon
- ½ tsp. salt (omit if using salted sunflower seeds)
- optional: 1-2 c. dried fruit mixed in after cooling (we usually add our fruit to each bowl when eating)
- Heat oven to 350 degrees** and line a large rimmed baking sheet with silicone or parchment.
- Mix the first four ingredients (the liquids) together in a large bowl, and then add the remaining ingredients (except for optional fruit), stirring until the oats are completely coated.
- Press the oat mixture evenly onto the prepared baking sheet, using the back of the spoon, a spatula, or your hand wetted with water.
- Bake, rotating the pan halfway through, for about 24 minutes and do not stir. It will be golden brown all over and more on the edges.
- Remove to a cooling rack for 1 hour before breaking the granola into chunks and letting cool completely.
- Add any optional fruit and store in an airtight container.
**I now bake this at a higher temperature for less time than when I first published this recipe - the original baking directions were to cook for 35 minutes at 325 degrees.
Once you make this granola, you can use it in these recipes (if you don’t eat it all first!):
Chocolate Chip Granola Bites (and lots of variations!)