This granola recipe makes a versatile base for the two variations that follow, using just a few simple swaps.
Preheat oven to 300 degrees. Mix together oats, coconut, both nuts, maple syrup, oil, brown sugar, pepitas, and 1 teaspoon salt (or to taste). Spread mixture in an even layer on a rimmed baking sheet. Bake until darkened, 50 to 60 minutes, stirring every 15 minutes for the first 30 minutes and then every 5 to 10 minutes after that. Let cool completely.
Granola can be stored in airtight containers at room temperature up to 2 weeks, or in the freezer up to 3 months.
Cocoa Nib and Cherry
Omit almonds and walnuts and use 1 cup chopped skinned hazelnuts. Once cooled, stir in 1/3 cup cocoa nibs and 1/2 cup dried cherries instead of figs and ginger. Chocolate and ApricotOmit walnuts and use 1 cup chopped raw almonds. Once cooled, stir in 1/2 cup chopped semisweet chocolate and 1/2 cup chopped dried apricots instead of figs and ginger.