• 4 cups rolled oats (gluten free if desired)
• 1 cup chopped nuts/seeds of choice (pecans, walnuts, cashews, pumpkin seeds, sunflower seeds…)
• 1 cup chopped, dried fruit of choice (apricots, cranberries, figs, apples, blueberries..)
• 1/2 tsp. sea salt
• 1/2 cup date syrup, maple syrup, agave or other sweetener of your choice
• 1/4 cup liquid coconut oil or other neutral oil of your choice

Then I add lots of other things. Sometimes I’ll add multiple types of nuts and/or fruits and sometimes I stick to a certain flavor profile. One that I’ve really enjoyed lately was sliced dried apricots with pecans and cranberries. I’ve also done a vanilla blueberry that was really great. Add in what you like, experiment and play around. I often add in flax seeds, chia seeds, millet, hemp hearts, cinnamon and extra vanilla.

Preheat your oven to 325 degrees. Line a large baking sheet with parchment paper. This is a big recipe. You can halve it if you like, but if you make the full recipe as listed you will need a sheet pan at least 11X17, or you can split it between multiple pans.

Combine all of the dry ingredients into a large bowl, mix well to combine. In a separate small bowl or measuring cup, combine wet ingredients. Add the wet ingredients to the dry ingredients and stir thoroughly to combine. Spread mixture evenly onto the parchment paper line sheet tray and bake for 20 minutes. Remove from oven and carefully stir the granola paying careful attention to the granola on the edges to insure it does not get over cooked. Bake for another 20 minutes and remove from the oven. Let the granola cool completely and store in an airtight container.