Ingredients:

  • 3 cups (270g) old-fashioned rolled oats
  • 1 cup (120g) raw pistachios, coarsely chopped
  • 1/2 cup (60g) raw pumpkin seeds
  • 1 tsp (5g) ground cinnamon
  • 1/2 tsp (3g) fine sea salt
  • 1/3 cup (80ml) melted coconut oil
  • 1/3 cup (110g) pure maple syrup
  • 1 tsp (5ml) pure vanilla extract
  • 1 cup (110g) dried white mulberries
  • 1/4 cup (30g) shredded unsweetened coconut

Instructions:

  1. Preheat the oven to 325°F (160°C).
  2. In a large mixing bowl, combine the rolled oats, chopped pistachios, pumpkin seeds, cinnamon, and salt.
  3. Pour in the melted coconut oil, maple syrup, and vanilla extract; stir with a spatula until all ingredients are evenly coated.
  4. Line a rimmed baking sheet with parchment paper, spread the mixture in an even layer, and press down firmly with the back of a spatula to encourage cluster formation.
  5. Bake for 25–30 minutes, rotating the pan halfway through, until the edges are mahogany-colored and the granola is fragrant.
  6. Remove from the oven and immediately fold in the dried mulberries and shredded coconut while the granola is still hot.