• 4 cups rolled oats — oats are naturally gluten-free, but if you are sensitive, check the packaging to make sure they weren’t processed with other gluten-filled foods.
  • 1 ½ cup nuts/seeds — anything you want; raw if you can help it.  I like walnuts, pecans, sunflower seeds, pepitas, ground flax/chia seeds, etc.
  • Cinnamon, as much as you want
  • 1 tsp salt
  • ½ cup pure maple syrup (or honey, or agave)
  • ½ cup coconut oil (or olive oil if you have a coconut issue)
  • ½ cup coconut flakes, (optional)

~ optional toppings, for AFTER~

  • Chocolate chips
  • Dried fruit

***It is important to mix these in afterwards, since chocolate melts and dried fruit (such as raisins) plump up and get all weird when heated in the oven.



  • Preheat oven to 350F.  Line a large baking sheet with parchment paper.
  • In a large mixing bowl, combine oats, nuts and/or seeds, salt and cinnamon.  Mix it up, baby.
  • Stir in oil, and maple syrup/honey/agave, coating everything evenly.
  • Pour granola mix onto your prepped baking sheet, using a large spoon or spatula to spread out and pat down the mix.
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  • Bake until lightly golden — about 20-24 minutes — stirring halfway.  (For clumpy granola, flip instead of stirring, then press down with your spatula to help it cook evenly).
  • Let granola cool, UNDISTURBED (I know how hard this is), for at least 45 mins.
  • Top with your dried fruit/chocolate/whatever, then break apart with your hands.
  • Store in an air-tight container for 1-2 weeks…. if it’ll last that long!!!
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