Ingredients:

  • 3 cups (270g) old-fashioned rolled oats
  • 1/2 cup (60g) raw pumpkin seeds (pepitas)
  • 1/2 cup (60g) raw sunflower seeds
  • 1/4 cup (30g) shredded coconut (unsweetened)
  • 1/2 cup (120ml) pure maple syrup
  • 1/3 cup (80ml) melted coconut oil
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (3g) fine sea salt
  • 1 tsp (2g) ground cinnamon
  • 1/2 cup (60g) dried cranberries
  • 1/2 cup (80g) dried blueberries

Instructions:

  1. Preheat your oven to 300°F (150°C). Line your baking sheet with parchment paper to prevent sticking.
  2. In a large bowl, stir together the rolled oats, pumpkin seeds, sunflower seeds, shredded coconut, cinnamon, and salt until the spices are evenly distributed.
  3. Pour the melted coconut oil, maple syrup, and vanilla extract directly over the oat mixture. Using a spatula, fold the ingredients together until every oat is glistening and well-coated.
  4. Spread the mixture onto the prepared baking sheet in an even layer. Press it down slightly with the back of the spatula to encourage clumping.
  5. Bake for 35–40 minutes, gently stirring the edges toward the center every 15 minutes. Remove from the oven when the granola smells toasted and looks mahogany-colored.
  6. Let the granola cool completely on the pan for at least 30 minutes to allow the sugars to harden and create a crisp texture.
  7. Once fully cooled, stir in the dried cranberries and dried blueberries.