best-ever granola

prep: 15 MINUTES | cook: 40 MINUTES | total: 55 MINUTES | makes ABOUT 6 CUPS

This granola is our ultimate pantry staple. We have a canister ready to scoop from pretty much at all times, and the granola is always getting put to good use, whether it’s layered in yogurt parfaits, grabbed by the handful as a snack, sprinkled over ice cream sundaes, or packed up in a sweet jar to bring someone as a gift. And we never get bored of it because we’re always mixing and matching ingredients—trying different nuts like walnuts and cashews, dried fruit like blueberries and cherries, or adding in other goodies like mini chocolate chips. I also get the boys involved so they can customize the granola however they like it. To make a vegan version, omit the egg white.

3 cups old-fashioned rolled oats

½ cup roughly chopped almonds

½ cup roughly chopped pecans

½ cup pepitas

½ cup unsweetened coconut flakes or chips

1 teaspoon ground cinnamon

¾ teaspoon fine sea salt

½ cup melted coconut oil

½ cup pure maple syrup

1 teaspoon pure vanilla extract

1 large egg white

1 cup dried cranberries

1 Preheat the oven to 325°F. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.

2 In a large bowl, combine the oats, almonds, pecans, pepitas, coconut, cinnamon, and salt. Stir to combine. Add the coconut oil, maple syrup, and vanilla and mix until evenly distributed.

3 In a small bowl, whisk the egg white until frothy. Gently stir the egg white into the granola mixture.

4 Pour the granola onto the prepared baking sheet, using a spatula to spread it into an even layer. Bake for 40 minutes, until the granola is golden brown, stirring halfway through.

5 Let the granola cool completely on the baking sheet without stirring. When cool, break it up into crumbles and mix in the dried cranberries. Store in an airtight container for up to 3 weeks.