The Perfect Granola

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I’m an oats die hard. I love a big bowl of oatmeal more than most, bircher muesli (or overnight oats) is dreamy with fruit and yogurt, and (duh) oatmeal cookies with extra cinnamon and raisins AND (sometimes) chocolate chips (what??).

Regardless of your feelings on oats in their various forms, it’s pretty hard not to like a good granola. It’s somewhere between a crunchy cookie and a cereal, which is a territory I think we’re all pretty comfortable in, no?

I’ve made a variation of this granola regularly for the past few months and eat some almost every day. Ob.Sessed.

I obnoxiously labeled this granola perfect because:

  • It’s crunchy, addictive and not overly sweet.
  • You only have use one large mixing bowl and one large baking sheet. And you may not even have to wash the baking sheet. (Hello, baking paper.)
  • It’s vegan, but not all in your face about it.
  • You can add all of your favorite mix-ins to make it completely perfect for you.



Note: where ever you see nuts, seeds, spices or oil feel free to switch them with your favorites.


  • 3 cups of oats
  • 1 cup raw cashews, a mix of roughly chopped and whole
  • 1/2 cup raw sunflower seeds
  • 1/2 cup raw pepitas (pumpkin seeds)
  • 1/2 cup flax seeds (optional, you can also use wheat germ)
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon nutmeg
  • 1 cup coconut flakes


  • 1/2 cup olive oil
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract


  1. Heat oven to 325F/160C. Line a large baking sheet with a piece of baking paper.
  2. In a large bowl, add: oats, nuts, seeds, flax seeds, cinnamon, salt, cardamom and nutmeg. Mix well to make sure the spices are distributed throughout.
  3. Add olive oil, maple syrup and vanilla to the dry ingredients and mix well with a rubber spatula to coat the oats.
  4. Spread the mixture out on the baking sheet in an even layer, pressing it down with the rubber spatula.
  5. Bake for about 40-50 minutes, rotating the baking sheet at the 20 minute mark. You can stir the mixture at this point, but if you want chunky granola — don’t stir.
  6. Add coconut flakes to the top of the mixture about 30 minutes in. (They crisp up quickly.)
  7. Baking time will depend on your oven, but you want everything deeply golden (it won’t be super crunchy yet, don’t worry). Take out of the oven and just let it sit (without stirring) for about an hour. Then break into chunks. Store in a large Tupperware or glass jars. It will keep in the pantry for about 1-2 weeks. Keep in the fridge for a longer shelf-life.


What are your ultimate granola mix-ins?

I’m partial to cashews, pecans (the most decadent of nuts, in my opinion), and coconut flakes.

Photo credit: Leah Vanderveldt

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