Ingredients

The following ingredients have 6 Servings
  • 2 cups organic rolled oats- quick or thick, or gluten-free
  • 1 ½ cups raw nuts (almonds, pecans, cashews, walnuts, hazelnuts, pistachios)
  • 1 cup pumpkin seeds or sunflower seeds (a combo of both is nice)
  • 1 cup flaked coconut (optional) -unsweetened, big flakes! not grated
  • 1/4- 1/2 cup mix of seeds- chia seeds, hemp seeds,  flax seeds, sesame seeds and poppy seeds (all optional)
  • 1/2 teaspoon cinnamon
  • ½ teaspoon cardamom or nutmeg
  • 1/2 teaspoon salt
  • ⅓ cup  coconut oil – melted or sub olive oil
  • ⅓ cup maple syrup
  • 1 teaspoon vanilla
  • 1 tablespoon orange zest- optional
  • ——–
  • 1 cup dried fruit- (optional)  cherries, craisins, figs, chopped mango, currants, chopped apricots, or raisins

Instruction

  • Preheat oven to 325F
  • Combine dry ingredients in a big bowl (all except dried fruit). Pour in melted coconut oil, maple, and vanilla. Add optional orange zest.
  • If the mixture seems dry add just enough oil and maple ( in equal portions) to lightly coat all ingredients.
  • Spread out on one or two large rimmed, parchment-lined baking sheets and place in the oven and bake 10 minutes. Stir the granola, and flatten out gently with the back of a spatula, and rotate the pan. Bake 10-15 more minutes or until golden and fragrant.
  • Let this cool down completely on the counter before breaking it apart, to ensure good “clusters”. ( I often make this at night before bed, letting it cool overnight).
  • After it has completely cooled break the granola apart,  add optional dried fruit.
  • Store in an airtight container or jar.
  • This granola will last a couple of months!