My Signature Granola

Some recipes are more than just food — they’re a beginning. This signature granola was my very first recipe, the one that carried me from my kitchen to the farmers market and, eventually, to so much more.

It’s wholesome, gluten-free, and endlessly snackable. Whether sprinkled on yogurt, poured over milk, or eaten by the handful, it’s a recipe that’s meant to be shared.

Dry Ingredients

• 6 cups gluten-free rolled oats

• 1 cup almonds, whole or roughly chopped

• 1 cup macadamia nuts

• ½ cup pumpkin seeds

• 1 ½ cups unsweetened coconut flakes

• 1 tsp pink Himalayan salt

Wet Ingredients

• 1 cup honey (or maple syrup)

• ⅔ cup coconut oil

• ½ tsp vanilla extract

• 1 tsp cinnamon

Directions

1. Preheat oven to 325°F and line 2 baking sheets with parchment paper.

2. In a large bowl, combine all dry ingredients.

3. In a small saucepan over low heat, melt together honey, coconut oil, vanilla, and cinnamon. Stir until smooth.

4. Pour the wet mixture over the dry ingredients. Mix well with a large spatula until evenly coated.

5. Spread onto baking sheet, pressing gently to form clusters. The mixture should cover the pan without gaps, but not be overly thick.

6. Bake for 8–10 minutes, rotating the sheets halfway through. Watch closely — it should turn golden, not dark.

7. Let cool completely before breaking into big chunks.