3 cups old fashioned rolled oats (not instant or quick-cooking)
1/2 cup unsweetened, dried coconut flakes
1/3 cup raw pumpkin seeds
1/3 raw sunflower seeds
2 Tablespoons sesame seeds (optional)
1 teaspoon ground cinnamon
1/4 teaspoon fine grain sea salt
1/4 cup melted unrefined coconut oil
1/3 cup 100% pure maple syrup
1/4 cup brown rice syrup (or honey)
1 teaspoon pure vanilla extract
1 cup raw almonds (in California, you can buy truly raw almonds if purchased directly from the farmer, in the stores it may say “raw,” but they have likely been pasteurized or steamed) or walnuts or pecans or a combo
1 cup unsweetened, unsulphured dried fruit, chopped if necessary
Preheat oven to 350 degrees. Line a rimmed baking sheet with unbleached parchment paper.
In a large bowl stir together the oats, coconut flakes, seeds, cinnamon and salt.
In a small bowl, whisk together the melted coconut oil, maple syrup, brown rice syrup and vanilla. It is really important to mix the oil and syrups so that everything is well blended otherwise the syrups may burn. Add the oil and syrup mixture to the oats and stir to coat well.
Transfer the oat mixture to the prepared pan. Bake for 25-35 minutes (ovens vary), stirring occasionally until golden brown. The mixture will not be crunchy yet. Add the chopped nuts and dried fruit to the pan and allow to cool. Transfer granola to an airtight container and store at room temperature or freeze.
*If you use gluten-free oats, you will have a gluten-free granola.