2cupsmixed raw nuts (almonds, cashews, pecans and pistachios)
1cupsweetened flaked coconut
⅓cupraw sesame seeds
¾cuppure maple syrup
1tablespoonpumpkin pie spice
1 ½cupsdried cranberries
Preheat oven to 325°F. Line baking sheet with parchment paper. In a large bowl, toss together the oats, cooked quinoa, nuts coconut, pepitas and sesame seeds to combine.
In a small saucepan, heat the maple syrup, coconut oil, vanilla, pumpkin pie spice and salt for 2-3 minutes until everything is melded together. Pour the mixture over the oats and toss for a couple of minutes to make sure everything is fully combined.
Spread the granola out in an even layer on baking sheet and press down with a spatula. Bake for 45-50 minutes, stirring 2-3 times, until the oats are starting to brown and smell toasted. Remove the granola from the oven and let sit for 5 minutes. Once slightly cooled, press the granola down to make a flat slab of granola and let cool for an hour.
Break the granola into clusters and stir in the dried cranberries. It can be stored for 1 month.
Fat is important for granola. If you don't use it, you will just have dry oats. This recipe uses coconut oil but feel free to use vegetable or canola oil.
Do not substitute quick cooking oats for the old-fashioned oats which this recipe calls for. If you use quick cooking oats, the cook time will be different and the texture won't be the same. Old-fashioned oats are the best for granola.
Press down the granola before you and after you bake it. This helps with the formation of clumps.
Do not wait until the granola is really browned when pulling out of the oven. It should just be starting to brown when you pull it out. Always err on the underdone side as the granola will continue to cook and harden as it cools.
Add dried fruit after the granola is done cooking and cooled. If adding during cooking process it will harden to where it won't be edible.