Oats: I like using old-fashioned rolled oats, but quick-cooking oats will work just as well. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free oats (this is because while oats do not contain gluten, they are often processed in the same facilities as gluten-containing grains and there may be cross contamination). Also, note that a small percentage of Celiacs may react to oats in the same way that they react to gluten because of a similar protein structure.

Nuts: I like using a mix of unsalted raw almonds and raw walnuts, but feel free to use other nuts if you prefer (such as cashew nuts, pistachios, macadamia nuts etc.)

Seeds: I used a mix of unsalted raw pumpkin seeds (also known as pepitas) and sunflower seeds. You may also use chia seeds, flax seeds or whatever seeds you wish.

Ground Cinnamon: Ground cinnamon adds a delicious flavor to this homemade granola, so I highly recommend it. You may also use equal amounts of pumpkin pie spice if you like.

Coconut Oil: I used melted coconut oil, but you can also use melted dairy-free butter (vegan butter) or another oil (such as olive oil, avocado oil, canola oil, or sunflower oil) if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use regular melted butter instead.

Maple Syrup: I used maple syrup to keep this recipe vegan. You can also use agave nectar if you prefer. Alternatively, if you are not vegan, go ahead and use honey instead.

Vanilla Extract: I like adding vanilla extract for extra flavor.

Dried Fruit: I used dried cranberries, but you may also use raisins or dried blueberries if you prefer. Alternatively, you can also use dried apricots, dried mangos or dried apples.

Storing: To store, place the homemade granola in an airtight container and store at room temperature for up to 2 weeks.

Adapted from: Cookie + Kate