Instructions

1. Prep: Preheat oven to 165°C/325°F/Gas Mark 3. Line a large rimmed baking tray (half sheet pan) with parchment paper (nonstick cooking paper).
2. Combine and mix: Combine the oats, pecans, sunflower seeds, pumpkin seeds, desiccated coconut (if using), apple pie spice, ground cinnamon, ground cardamom, fine sea salt, extra light tasting olive oil, maple syrup, and vanilla extract in a large mixing bowl. Mix well until everything is evenly combined.
3. Spread: Pour the granola mixture onto the prepared baking tray. Use a large flat backed spatula or silicone spatula to spread and press down into an even layer.
4. Bake: Place the tray in the oven and bake for 12 minutes. Then rotate the pan so that the back is facing the front (for more even baking) and bake for another 12 minutes. Remove the pan from the oven and sprinkle the unsweetened coconut flakes (if using) on top. Return the pan to the oven and bake for a further 3-4 minutes, until the granola is crisp and golden brown and the coconut flakes are lightly toasted.
5. Cool: Transfer the baking tray to a wire cooling rack and allow to cool completely (at least 40 minutes). The granola may seem soft and wet at first once out of the oven, but it will crisp up as it cools.
6. Break into clusters and add dried fruit: Once the granola is completely cool, break into clusters of your desired size and stir in the dried apple and sweetened dried cranberries.
7. Serve or store: Serve immediately with Greek yogurt or milk, enjoy on its own as a snack, or sprinkle over vanilla ice cream for a delicious dessert. Or transfer to a sealed airtight container in a cool dry area and consume within 3 weeks.