Ingredients:

  • 3 cups Rolled Oats (Old Fashioned)
  • 1 cup Raw Sliced Almonds
  • 1/2 cup Pumpkin Seeds (Pepitas)
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Fine Sea Salt
  • 1/4 cup Unsalted Butter (or Coconut Oil), melted
  • 1/3 cup Maple Syrup (or Honey)
  • 1 teaspoon Pure Vanilla Extract
  • 3/4 cup Dried Cranberries (or Raisins)

Instructions:

  1. In a large mixing bowl, thoroughly whisk together the rolled oats, almonds, pumpkin seeds, cinnamon, and salt. Ensure the cinnamon and salt are evenly distributed.
  2. In a small bowl or measuring cup, briefly whisk together the melted butter (or coconut oil) and maple syrup.
  3. Pour the wet mixture over the dry ingredients. Use a spatula to mix thoroughly until every oat flake and nut is evenly coated—it should look slightly damp.
  4. Place the heavy-bottomed skillet over medium-low heat. Pour the entire oat mixture into the dry, preheated skillet and spread into a relatively even layer.
  5. Cook undisturbed for 3–4 minutes until the bottom layer starts to smell fragrant and turns light golden brown.
  6. Using the spatula, stir the mixture continuously, scraping the bottom of the pan frequently. Continue cooking and stirring for another 10–12 minutes, moving the granola constantly until it is uniformly toasted to a deep, rich amber brown.
  7. Once toasted, immediately remove the skillet from the heat. Stir in the vanilla extract.
  8. Quickly transfer the hot granola onto a parchment-lined baking sheet, spreading it out thinly. While the granola is still warm (about 2 minutes), sprinkle the dried cranberries evenly over the top.
  9. Allow the granola to cool completely (about 30–40 minutes) on the counter until crisp. Once fully cool, break up any large clumps and store in an airtight container.