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Set a baking pan with paper towels or a silicone baking mat and warm the oven to 325 °F.
Put aside.
Combine all the dry ingredients, including the sugar and quick oats, in a large mixing basin.
Mix the liquid coconut oil and maple syrup in a separate basin till thoroughly blended.
Once the oil and maple syrup are evenly distributed throughout the dry mixture, pour the wet components over the dry ones and whisk.
Transfer the granola onto the baking pan that has been prepared, then use your moist hands to press the mixture into a thin, even layer.
Granola should be baked for 20 minutes.
After taking the granola out of the oven, divide it into parts and flip it over with a spatula.
Place the granola back in the oven and continue to bake for a further 13 to 18 minutes, being cautious towards the end to prevent burning.
Once the granola is taken out of the oven, evenly distribute the micro chocolate chips and dried fruit over top.
Before crumbling the granola and storing it in a hermetic jar, let it cool and solidify fully.
Notes:
You can leave out the additional sugar if you want a granola that is less sweet or has no refined sugar.
Storage information:
Keep the vegan recipe in the fridge for almost three to four days.
Nutritional facts:
Cholesterol: 1 mg.
Carbohydrates: 40 g.
Potassium: 307 mg.
Protein: 7 g.
Calories: 332 kcal.
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