Crunch granola

 

Ingredients

3 cups old-fashioned rolled oats (not instant)

3/4 cup pecan pieces

3/4 cup walnut pieces

1/2 cup raw sunflower seeds

1/2 cup raw pumpkin seeds

1/2 tablespoon ground cinnamon

1/4 teaspoon salt

2 tablespoons coconut oil

1/2 cup pure maple syrup (preferably Grade A Dark Amber)

1 cup dried fruits (cranberries, cherries, apricots, dates, figs, and/or raisins) (optional)

Directions

Preheat oven to 325 degrees F.

In a large bowl combine the rolled oats, nuts, seeds,  ground cinnamon, and salt.

Stir the oil and maple syrup into the dry ingredients. Make sure all the dry ingredients are coated with the liquid.

Spread onto the prepared baking sheet and bake for about 30 – 45 minutes or until golden brown, stirring occasionally so the mixture browns evenly. (The browner the granola gets (without burning) the crunchier the granola will be.) Place on a wire rack to cool.

Once the granola has completely cooled, store in an airtight container or plastic bag in the refrigerator. It will keep for several weeks.

Makes about 5 cups.

Note:  Once the granola has cooled completely you can add a variety of dried fruits; cherries, cranberries, raisins, and apricots are popular choices.

Recipe adapted from http://www.joyofbaking.com/breakfast/HomemadeGranola.html#ixzz0JmJEJSGP&C