(try it with almond or coconut yogurt!)
– Ingredients: 1½ cup coconut flakes, 1½ cup slivered almonds, ½ cup sunflower seeds, ½ cup cashew pieces, ½ cup pecans, coarsely chopped, ½ cup pumpkin seeds, ½ cup finely shredded coconut, ¼ cup coconut oil, 1 tbsp honey, 1 tsbp maple syrup, ½ tsp vanilla extract, 1 tsp ground cinnamon, ½ tsp sea salt, ¼ tsp ground nutmeg
– Preheat oven to 350 F.
– In a large bowl, combine the slivered almonds through shredded coconut. Heat the coconut oil, honey, maple syrup and vanilla in saucepan to combine.
– Whisk the oil mixture, blending it thoroughly, and then pour it over the nut-seed mixture and stir until the nuts and seeds are completely coated. Spread nut-seed mixture onto a cookie sheet and bake for 3 mins.
– Remove from the oven; sprinkle the cinnamon, salt and nutmeg over the nut-seed mixture and bake for another 3 minutes. Remove granola from oven & allow it to cool. Will keep for up to 2 weeks in airtight container & for a month in the freezer.