- 2½ cups old-fashioned rolled oats
- 1 cup cooked quinoa
- 2 cups mixed raw nuts (I like a combination of almonds, cashews, pecans and pistachios)
- 1 cup unsweetened flaked coconut
- 1 cup raw pumpkin seeds (pepitas)
- ⅓ cup raw sesame seeds
- ¼ cup hemp seeds
- ¾ cup pure maple syrup
- ¼ cup coconut oil
- 2 teaspoons pure vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon freshly grated nutmeg
- 1 teaspoon kosher salt
- Nonstick cooking spray
- 1½ cups dried cranberries
1. Preheat oven to 325º. Line a rimmed baking sheet with parchment paper.
2. On the prepared baking sheet, toss together the oats, quinoa, nuts, coconut, pumpkin seeds, sesame seeds and hemp seeds to combine.
3. In a small saucepan, heat the maple syrup and coconut oil over medium. Stir in the vanilla, cinnamon, ginger, nutmeg and salt. Pour the mixture over the oat mixture and toss well for 2–3 minutes to fully combine. Spread the granola out in an even layer.
4. Bake for 35–40 minutes, stirring 2 or 3 times throughout cooking, until the oats smell toasted and are golden brown. Remove the granola from the oven and let cool for 5 minutes.
5. After 5 minutes, spray the bottom of a flat 1-cup measuring cup or a flat-bottomed glass with cooking spray. Press the granola into the baking sheet using the bottom of the measuring cup so you have a flat slab of granola. Let the granola sit for 1 hour to cool and harden.
6. Break the granola into clusters. Stir in the dried cranberries. Serve it with milk or yogurt, fresh fruit and honey. Store in an airtight container at room temperature for up to 1 month.