•3½ cups rolled oats (Use gluten free oats if desired. If you want bars use steel cut oats so it will stick together better)
•1 cup raw sliced almonds
•1 cup raw cashew pieces (or walnuts or pecans)
•1 cup unsweetened shredded coconut
•½ cup raw sunflower seeds
•½ cup raw pumpkin seeds
•2 teaspoons ground cinnamon
•1½ teaspoons ground ginger
•½ teaspoon grated or ground nutmeg
•6 tablespoons butter (I use coconut oil)
•½ cup honey
•2 teaspoons vanilla extract
•½ teaspoon salt
•Also need – parchment paper
•Preheat the oven to 250 degrees. Cover a rectangular baking sheet with parchment paper. I use a 16X12X1 jelly roll pan and it fits perfectly so I would recommend a bigger pan!
•Mix the dry oats, almonds, cashews, coconut, seeds and spices together in a large mixing bowl.
•Heat the butter or coconut oil and honey together in a small saucepan over low heat. Once the butter/coconut oil melts stir in the vanilla and salt.
•Pour the hot liquids over the dry ingredients and stir together with a rubber spatula until evenly coated.
•Spread mixture onto prepared pan in one even layer. Bake for 75 minutes.
•The granola will become crisp as it cools at which point you can break into pieces (if making bars) or break it up into small chunks by pounding it in a zip lock bag (if making cereal). Store in air tight container at room temperature for up to 2 weeks.
Warning: This recipe makes a lot of granola and is know to be addicting for some people.
I give the larger pieces to my kids in their lunch as a sweet treat or as an on the go snack. Goes great in yogurt as a parfait.