I (mostly) follow this recipe from Gwyneth Paltrow’s my father’s daughter

2 cups whole rolled oats (not instant or steel-cut)

½ cup raw, whole almonds

¼ cup pumpkin seeds

¼ cup sunflower seeds

½ tsp tandoori masala (or garam masala)

¼ tsp + ground cinnamon

¼ tsp coarse salt

½ cup real maple syrup

3 Tbsp light agave nectar (or honey)

2 Tbsp vegetable oil

½ cup + dried cranberries (optional)

Preheat the oven to 350 F

Stir together the oats, almonds, pumpkin and sunflower seeds, spices, and salt in a large bowl. Combine the maple syrup, agave, and vegetable oil in a small bowl and then mix with the dry ingredients. Spread the granola out on a non stick sheet pan or a regular sheet pan covered with parchment paper and coated with a little vegetable oil.

Bake for 15-20 minutes, stirring occasionally, or until evenly browned.

Remove the pan from the oven, then simply spread out granola (or push it together into clumps) and let it cool. If you’d like, stir cranberries directly into granola, or add as you’d like whenever you’re hungry.

Keeps well for 2-3 months in an airtight container, but I doubt it’ll last that long..