Crunchy Morning Granola

Preparation Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.

Mixing the Dry Ingredients In a large bowl, combine the rolled oats, mixed nuts and seeds, unsweetened coconut flakes, dried fruits, ground cinnamon, nutmeg, and salt. Mix well to combine.

Creating the Granola Mixture In a small saucepan, gently heat the maple syrup, honey, and coconut oil over low heat. Stir in the vanilla extract. Once warm and well combined, pour the mixture over the dry ingredients. Stir until everything is well coated.

Baking the Granola Spread the granola mixture evenly onto the prepared baking sheet. Bake for 25-30 minutes, stirring the granola every 10 minutes to ensure even browning. The granola is done when it turns golden brown and feels dry to the touch.

Cooling and Storing Allow the granola to cool completely on the baking sheet. Once cooled, mix in the dark chocolate chips, if using. Store the granola in an airtight container at room temperature for up to 2 weeks.

Serving Serve the crunchy morning granola with fresh berries, Greek yogurt, and a splash of almond milk for a delicious and wholesome school breakfast.