Ingredients
2 cups KEEN Oat Chocolate Chip Mix
2 cups rolled oats
1 cup pecans and ½ cup pepitas (can use any raw nuts and/or seeds depending on preference)
¾ teaspoons salt
½ teaspoon ground cinnamon
½ cup melted coconut oil or olive oil
3/4 cup maple syrup or honey (I used maple syrup)
1 teaspoon vanilla extract
*optional - Can add 2/3 cup dried fruit (raisins, chopped dried cranberries)
Directions:
1. Preheat oven to 350°F and line a large, rimmed baking sheet with parchment paper.
2. In smaller bowl, pour in oil, maple syrup and/or honey, and vanilla. Pour over oats mixture and KEEN Oat Chocolate Chip Mix, and combine, until every oat and nut are lightly coated
3. Pour granola onto your prepared pan and use a large spoon to spread it in an even layer
4. Bake until lightly golden, about 15 minutes stirring halfway (for extra clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools
5. Let the granola cool completely, undisturbed at least 45 minutes. Top with dried fruit if using and any additional toppings you choose (chocolate chips, coconut). Break granola into pieces with your hands if you want to retain big chunks or stir with a spoon if you don’t want it extra clumpy
6. Store granola in an airtight container or zipper bag at room temperature for 1-2 weeks or in a sealed zipper bag in the freezer for up to 3 months
