Instructions

1. 1

   Preheat the oven to 160 degrees and line a baking tray with parchment. Roughly chop the almonds and walnuts.

2. 2

   In a large bowl, mix the oats, nuts, pumpkin seeds, coconut chips, cinnamon and salt. Pour over the maple syrup and melted coconut oil and toss well until every flake is coated.

3. 3

   Press the mixture flat and even onto the tray. Bake until golden brown, turning once halfway through so large clusters can form.

4. 4

   Let the granola cool completely on the tray, as this is when it turns properly crunchy. Then fold through the cranberries.

5. 5

   Transfer to a clean airtight jar. Stored this way, the granola stays fresh and crisp for several weeks.