INGREDIENTS
- 2 ¾ cups (300 g) rolled GF oats
- 1 loosely packed cup unsweetened coconut flakes
- ½ cup chopped dates
- ¼ cup dried cranberries
- ¼ cup raisins
- 3 tablespoons EVOO
- 2 tablespoons maple syrup
- ⅓ cup unsalted pumpkin seeds (preferably raw but roasted work too)
- ⅓ cup unsalted sunflower seeds (raw or roasted)
- ⅓ cup unsalted almonds with skin (raw or roasted), roughly chopped
- ¼ teaspoon fine salt
- ¼ teaspoon cinnamon
METHOD
- Preheat the oven to 350°F (170°C).
- In a big bowl, mix oats, seeds, nuts, salt, and cinnamon.
- In a separate bowl, whisk together oil and syrup until combined. Pour it over the dry ingredients and mix well.
- Distribute the granola evenly on a baking sheet (I usually use a 10x15inch or 25x33cm jelly roll pan). Bake for about 15 minutes, turning the granola after 10 minutes. After turning it for the first time after 10 minutes, add the coconut flakes on top and continue baking. The more often you turn it, the more even it will bake. Always have a look at the edges since those brown first.
- When the granola turns golden, take it out of the oven. Sprinkle the cranberries and raisins and press the granola down with a spatula (encourages clusters, but there are hardly any). Let cool completely. Store in a large airtight container or several smaller ones. Enjoy!
