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4 cups gluten-free rolled oats (Bob’s Red Mills and Trader Joe’s make great ones)
¾ cups pumpkin seeds
1 cup cashews (optional)
½ cup chopped or sliced almonds
1 cup unsweetened flaked coconut
½ teaspoon sea salt
½ teaspoon cinnamon
½ cup coconut oil (warmed on the stove if it has solidified)
½ cup maple syrup
½ cup honey
1 teaspoon vanilla extract
Preheat the oven to 300 degrees. Mix together dry ingredients in a large bowl. Whisk wet ingredients in another bowl until well-combined and thickening a bit (30-60 seconds) and pour into dry ingredients, mixing well until mixture is sticky and clumping together nicely. Spread evenly on a large baking sheet (or 2 if you need to) and bake for 15 minutes. Stir well with a spatula or spoon and return to oven for about 10-15 more minutes, checking frequently to make sure it doesn’t burn. Granola should be golden in color. Let it cool and dry on the baking sheet and then store in a glass container.
Serve with fresh berries and almond milk.
© Christy Halvorson Ross