The older I get, the more I want to just eat seeds, nuts and berries all day long. I bet many of you can relate. I have also realized, I like just about anything with oats in it. This spring, I set out to make my perfect granola, to have for all of those spring hikes and summer road trips! I like to make a big batch and gift it to friends or family I plan to see that week.

I started with a recipe that I loved from Cookie and Kate (click here to see the original), but as usual, I made it my own. I found the most delicious dried pineapple on Walmart’s website, so I have to buy extra to eat while I’m chopping it up for the granola. You can really add whatever mix you like! The important thing is that you add any dried fruit or chocolate chips, after baking. If you want to add coconut flakes, add those halfway through when you stir it.

I like it plain, with milk, oatmeal or greek yogurt. Make it your own, no rules when it comes to granola. Enjoy!

No Rules Granola

3 cups pecan halves

6 cups rolled oats

1 1/2 cups pepitas

2-1/2 tsp fine sea salt

2 tsp cinnamon

1 1/2 cups honey or maple syrup

1 cup sunflower oil

2.5 tsp vanilla

2 cups dried pineapple, chopped

1 cup dried cranberries

Preheat oven to 350 degrees. Mix all ingredients, except dried fruit, in a large bowl, until everything is fully coated with oil. Spread out on 2 large baking trays, lined with parchment. Bake each tray separately for 21-24 minutes, until golden, stirring halfway through. Press it down with a spatula at the halfway point, if you like chunkier pieces.

Top with dried fruit after it comes out (or chocolate chips after it cools some), just distribute evenly and press lightly into the top. Allow the trays to cool, undisturbed, for 45 minutes after they come out of the oven. Break into pieces and store in an airtight container for up to 2 weeks, or in the freezer for up to 3 months.

This is a huge recipe, so feel free to halve it.