Modes

Ingredients

• 4 cups old-fashioned rolled oats
• 1 1/2 cups raw nuts and/or seeds
• 1 teaspoon Kosher salt
• 1 teaspoon cinnamon
• 1/2 cup avocado oil
• 1/2 cup maple syrup or honey
• 1 teaspoon vanilla extract
• 2/3 cup dried fruit, cut into bite-sized pieces
• Optional: 1/2 cup chocolate chips, coconut flakes, or other mix-ins

Instructions

Preheat the Wolf Oven on Convection Mode to 325°F and line a large, rimmed baking sheet with parchment paper.

In a large mixing bowl, combine the oats, nuts/seeds, Kosher salt, and cinnamon. Stir to mix evenly.

Add the avocado oil, maple syrup or honey, and vanilla extract to the bowl. Mix well until everything is evenly coated.

Pour the mixture onto the prepared baking sheet and spread it out evenly with a spoon or spatula.

Bake for 15 minutes. Stir the granola with a spoon or spatula, then bake for another 15 minutes, or until lightly golden brown. If the granola still looks too wet, bake for an additional 5–10 minutes.

Remove from the oven and let it cool completely at room temperature. Once cooled, break the granola into pieces using your hands.

Add the dried fruit and any optional mix-ins. Gently toss or stir to evenly distribute.

Store the granola in an airtight container at room temperature for 1–2 weeks.