This granola is great as cereal, mixed with berries and Greek yogurt, or just eaten by itself!
Prep Time: 10 minutes
>Total Time: 20 minutes
>Fills 2 quart mason jars with a little left over
3 tablespoons coconut oil, melted
3 tablespoons maple syrup OR honey (or a combo of the two)
1.5 teaspoons pure vanilla extract
1/8 teaspoon fine sea salt (I use RealSalt brand)
2.5 cups whole rolled oats, preferably organic
1/2 cup raw pumpkin seeds
1/2 cup plus 2 heaping tablespoons dried unsweetened cranberries
1/2 cup slivered almonds (unsalted)
1/4 cup raw sunflower seeds
1/2 cup unsweetened coconut flakes (optional, if you don’t care for coconut leave it out)
Recipe: Preheat the oven to 300° F. Gently heat the coconut oil first to melt it to make it easier to work with. Place all of the wet ingredient in a large glass bowl then add the dry ingredients. Use your clean hands to mix the granola well, coating all of the dry ingredients with the wet ingredients. Transfer to an even layer on a parchment lined baking sheet and bake for 9-10 minutes. Remove from the oven and let cool before mixing in the coconut flakes and transferring it to mason jars to store. If you’re wondering, the reason I add the coconut after it bakes is to keep it white, otherwise it will toast in the oven.
(Credit to Elizabeth Rider)