Ingredients

The following ingredients have 6 Servings
  • 3 cups rolled oats
  • 1/2 cup coconut flakes (untoasted and unsweetened)
  • 1/2 cup pumpkin seeds (I used sprouted seeds that were lightly salted)
  • 1/2 cup hemp seed (raw shelled )
  • 1/2 cup pecan (raw pecans, roughly chopped)
  • 1/2 teaspoon cinnamon (or pumpkin pie spice)
  • 1/2 cup sunflower oil (I used a sunflower and coconut oil blend but you can also use pure melted coconut oil)
  • 1/2 cup raw honey
  • 2 teaspoons vanilla (or 1 teaspoon vanilla bean paste)

Instruction

  • In a large bowl, combine all of your dry ingredients. In a separate bowl or measuring cup, combine oil, honey, and vanilla. Add the wet ingredients to the dry ingredients.
  • Stir well to coat.
  • Using an extra large baking sheet covered in parchment or a silpat, spread granola mixture over sheet to form a thin layer.
  • Bake in preheated 250 degree F oven for a total of 1 1/2 hours, stirring or flipping every 15 minutes or so.
  • Remove from oven and allow to fully cool, undisturbed, on baking sheet. When ready, you may break the granola up into small pieces or into large chunks if you want clusters. Store at room temperature in an airtight container.