3 cups old-fashioned rolled oats1 cup raw pumpkin seeds, hulled
1 cup raw sunflower seeds, hulled
1/2 cup flax seed, whole
1 cup coconut
1 1/4 cup raw almonds, coarsely chopped
3/4 cup pure maple syrup, preferably Grade A (I have also used honey)
1/2 cup extra-virgin olive oil
1/2 cup packed light-brown sugar
Coarse salt
1 1/4 cup raw almonds, coarsely chopped
3/4 cup pure maple syrup, preferably Grade A (I have also used honey)
1/2 cup extra-virgin olive oil
1/2 cup packed light-brown sugar
Coarse salt
Preheat oven to 300 degrees. Place oats, pumpkin seeds, sunflower seeds, coconut, almonds, flax seed, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 minutes, until granola is toasted, about 45 minutes.
Remove granola from oven. Let cool completely before serving or storing in an airtight container for up to 1 month. (recipe and picture from here.)
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