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Cinnamon Maple Granola


1/2 cup canola oil or other neutral oil, such as coconut or olive oil

1/2 cup maple syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

3 cups old-fashioned rolled oats

1 cup pumpkin seeds or sunflower seeds

1 cup raisins or other dried, chopped fruit (I love cranberries)

Optional Ingredients:

Vegan dark chocolate chips

Coconut flakes

Pecans, walnuts, peanuts, almonds


Arrange a rack in the middle of the oven and heat to 300°F. Line a rimmed baking sheet with parchment paper; set aside.

Whisk together the oil, maple syrup, cinnamon, and salt. Add the oats and seeds and stir to coat. Go ahead and measure the oats and seeds right into the oil mixture — don’t worry if you add a little more oats or seeds — granola is very forgiving. Stir to coat well.

Spread the oats out onto the prepared baking sheet. If the granola is clumpy, use a spatula to press it into the pan.

Bake for 20 minutes, stirring halfway through. The granola is ready when golden-brown and the seeds have toasted — it will still feel wet coming out of the oven but will dry as it cools.

Remove from the oven and cool.

If you want clumps of granola, press and tap down the granola before it cools, which will help it stick together. Cool completely before storing.

Transfer the cooled granola to an airtight container for long-term storage at room temperature.

Good to Know: 

Granola can be stored in an airtight container at room temperature for up to 1 month.


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