Ingredients
Equipment
Method
- Preheat your oven to 250 degrees. This low temperature is essential for achieving that perfect crunch without burning the granola.
- Line 2 rimmed baking sheets with parchment paper and set them aside. This will prevent the granola from sticking and make cleanup a breeze.
- In a large bowl, combine all your dry ingredients: rolled oats, raw pepitas, unsalted sunflower seeds, raw almonds, unsweetened coconut flakes, sesame seeds, ground cinnamon, nutmeg, cloves, and a pinch of salt. Stir everything together until well mixed.
- In a separate small bowl, melt butter, maple syrup, and brown sugar together in the microwave, which should take about 1 minute. This ensures they mix well and coat the dry ingredients evenly.
- Once melted, stir in the vanilla to add a lovely aroma and flavor. This mixture should be warm and combined smoothly.
- Pour the melted mixture over the dry ingredients in the bowl. Use a spatula to coat everything evenly; the goal is to ensure every bit of the dry mixture is covered in that sweet, buttery goodness.
- Spread the granola mixture evenly between the two prepared baking sheets. Make sure to break up any large clumps, as you want a uniform texture.
- Place in the preheated oven and bake for about 1 hour. Stir the granola halfway through to ensure even baking. Look for a beautiful golden brown color as you approach the end; you’ll know it’s done when it’s crispy.
- Once baked, remove from the oven and allow it to cool completely on the baking sheets. This cooling time is important as it allows the granola to harden and form those lovely clusters.
- After cooling, transfer the granola to airtight containers for storage. Enjoy within two weeks—if it lasts that long!
Notes
Each batch can be stored in airtight containers to keep it fresh for up to two weeks. For longer storage, consider freezing smaller portions. Feel free to add dried fruits for extra flavor, and remember to adjust the sweetness based on your taste!