• Preheat oven to 350° F.
• Line a large and rimmed cookie sheet or baking sheet with parchment paper.
• In a large mixing bowl, combine rolled oats, almonds, pecans, pumpkin seeds, chia seeds, and sea salt.
• Pour in coconut oil and maple syrup. Mix well until everything is well combined.
• Transfer the mixture to the prepared baking sheet and spread evenly in one layer.
• Bake for 25-35 minutes or until granola is crispy and nicely golden brown, stirring halfway. Granola will be further crispier upon cooling.
• Remove from the oven and let it cool completely. If there are larger chunks, break them into smaller pieces.
• Then add dried cranberries and mix well.

Storing Suggestions

• Store the homemade granola in an airtight container at room temperature for up to 3 weeks. If it is not too hot in your kitchen, it stays up to a month.
• You can also freeze it for a few months, sealed in a freezer bag. Then Bring it to room temperature before serving.

Serving Suggestions

• I love to have this granola as a snack, and I eat it by the handful like popcorn.
• Have this homemade granola with milk or non-dairy milk.
• Top the yogurt with granola and fresh fruits for breakfast.
• Mix the granola with some fruits for a quick snack.
• Sprinkle it on your favorite salads for a crunch.
• Top your dessert with some of this homemade granola.
• Before having your overnight oats, sprinkle some granola to make it more interesting.