Maple-Cinnamon Granola Cluster Trail Mix with Pepitas and Cranberries

Steps

1. Step 1

   Heat the oven to 300°F and line a large rimmed baking sheet with parchment paper.

   300°F

2. Step 2

   In a large bowl, stir together the oats, almonds, pepitas, cinnamon and salt.

   5 min

   • 3 cups old-fashioned rolled oats
   • 1 cup raw almonds
   • 3/4 cup raw pepitas (pumpkin seeds)
   • 1 1/2 tsp ground cinnamon
   • 1/2 tsp fine salt
3. Step 3

   In a smaller bowl, whisk the maple syrup, oil, brown sugar and vanilla until the sugar dissolves, then whisk in the frothy egg white. Pour over the oat mixture and stir until every oat looks damp.

   5 min

   • 1/2 cup pure maple syrup
   • 1/3 cup neutral oil or melted coconut oil
   • 2 tbsp packed light brown sugar
   • 1 tsp vanilla extract
   • 1 egg white
4. Step 4

   Tip the mixture onto the baking sheet and spread it into an even layer about 1/2 inch thick. Press it down firmly with the back of a spatula — packing it tightly is what makes the clusters hold together.

   3 min

5. Step 5

   Bake for 40 minutes without stirring, rotating the pan halfway through, until the top is golden brown and smells toasty. It will still feel soft in the center; it crisps as it cools.

   40 min, hands-off · 300°F

6. Step 6

   Set the pan on a rack and let the granola cool completely, at least 45 minutes. Don't touch it while it cools.

   45 min, hands-off

7. Step 7

   Break the cooled slab into bite-size clusters with your hands. Toss in a big bowl with the dried cranberries, banana chips and coconut flakes.

   5 min

   • 1 cup dried cranberries
   • 1 cup banana chips
   • 3/4 cup unsweetened coconut flakes
8. Step 8

   Store in an airtight container at room temperature for up to 2 weeks.

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026