The Golden Crunch Ultimate Homemade Maplepecan Granola

Preheat oven to 300°F (150°C). Line a large, rimmed baking sheet with parchment paper.

In a large mixing bowl, combine the rolled oats, pecan halves, pepitas, and shredded coconut until evenly distributed.

In a separate jug or small bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, cinnamon, and salt until smooth.

Pour the wet mixture over the dry ingredients. Use a rubber spatula to fold and stir until every oat flake is lightly coated.

Spread the granola mixture onto the prepared baking sheet in a single, thin, even layer. Do not press it down firmly.

Bake for 15 minutes.

Remove the tray and gently stir or flip about half of the granola mixture to ensure even browning. Return to the oven.

Bake for another 15–20 minutes, watching carefully toward the end to prevent burning.

Remove from the oven when it is deep golden brown. CRITICAL STEP: Do not touch or stir the granola while it cools completely on the tray (about 10 minutes); this allows the clusters to form.

Once fully cooled, break up any large clumps. Stir in the dried cherries or cranberries. Store in an airtight container.