Ingredients:

• 4 cups old-fashioned oats
• 2 cups shredded coconut
• 1 cup raw slivered almonds
• 1 cup mixed nuts (walnuts, pecans, cashews)
• 2 teaspoons ground ginger
• 1 ½ teaspoons cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon salt
• ⅛ teaspoon ground cloves
• ⅔ cup coconut oil, butter, or avocado oil (melted and cooled)
• 6 tablespoons pure maple syrup
• 3 tablespoons molasses
• 1 teaspoon pure vanilla extract
• 1 cup lightly salted roasted pistachios
• 1 cup sweetened dried cranberries
• 1 cup white chocolate chips (optional)

Instructions:

1. Preheat oven: Place the rack in the center of the oven and preheat to 350°F (175°C).
2. Mix dry ingredients: In a large mixing bowl, combine the oats, nuts, shredded coconut, ginger, cinnamon, nutmeg, salt, and cloves.
3. Add wet ingredients: Pour the melted coconut oil (butter or avocado oil) over the dry mixture and stir to coat. In a separate bowl, whisk together the maple syrup, molasses, and vanilla extract. Pour this over the oat mixture and stir until everything is well coated.
4. Bake the granola: Spread the granola mixture evenly onto a 13"x18"x1" rimmed baking sheet. Bake for about 30 minutes, stirring every 10 minutes with a wooden spoon. Keep a close eye on it, especially during the last 10 minutes, to ensure it doesn’t over-brown.
5. Cool and mix: Once golden brown, remove from the oven and let cool, stirring frequently to prevent sticking. Use a spatula to scrape the bottom of the pan as it cools. Once completely cooled, add in the pistachios, dried cranberries, and white chocolate chips. Mix well.
6. Store: Transfer the granola to an airtight container for storage.

Equipment:

• 13" x 18" Half Sheet Pan

Notes:

• To make it easier to pour the maple syrup and molasses, measure them in the same cup you used for the coconut oil. The oil residue helps the syrup slide out smoothly.
• You can substitute melted butter for the coconut oil if preferred.
• Keep an eye on the granola while baking, especially for the first time. Since oven temperatures vary, check it carefully, especially in the final 10 minutes. If halving the recipe, it will bake faster, while doubling it may require more time, especially if you're using two pans—rotate them as you stir.
• Stir the granola often while it cools to prevent it from sticking to the pan. Using a Silpat mat or parchment paper on the sheet pan helps reduce sticking, but be careful when stirring to avoid getting granola stuck underneath the paper.

Enjoy your homemade granola! 🥄✨