Yield: About 7 cups
Granola is one of the most adaptable foods you can make. Use up the oats you have, if you’re low on those stir in extra nuts or seeds. If you don’t prefer coconut, skip it! Prefer sunflower seeds to pumpkin seeds, make the swap. Tweak to your liking.
3 cups old-fashioned rolled oats or equivalent measurement with oat bran, barley and flax seed
1 cup raw almonds or pecans, roughly chopped (I use a combo of almonds, pecans and walnuts to equal 1 cup.)
1 cup pumpkin seeds
1/2 cup coconut flakes
3/4 cup honey or maple syrup
3/4 coconut oil
1 teaspoon salt
1 teaspoons cinnamon
1 cup chopped dried cherries, currants, yellow raisins or a mix of all three (optional)
Preheat oven to 325 degrees.
In a large bowl, mix the oats, nuts, pumpkin seeds, coconut flakes, maple syrup or honey, oil, salt and cinnamon together.
Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.
Transfer granola to a large bowl and add the dried fruit, tossing to combine.
Store in an air-tight container.