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Everything But the kitchen sink granola

Carmen Mbwana
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Ingredients
  

  • 3 cups organic oats
  • 1 1/2 cups Nuts- Cashews, Almonds, Pecans or a combo rough chopped
  • 1 cup Raw Pumpkin Seeds & Sunflower seeds combines
  • 1/2 cup hemp seeds
  • 1/4 cup flax seeds
  • 1/2 cup buckwheat groats can substitute for Sorghum
  • 1/2 cup Raisins, Craisins or dried blueberries
  • 1 tsp Vanilla Extract
  • 1 tsp Sea Salt
  • 1-2 tsp ceylon cinnamon
  • ½ cup melted coconut oil or Olive Oil
  • 1/2 cup pure maple syrup or honey
  • 1/2 cup Peanut Butter or Almond Butter
  • ¼ cup unsweetened coconut flakes

Instructions
 

  • Pre heat oven to 325° Line a baking sheet with parchment paper.
  • Mix dry ingredients together (except for the coconut flakes) in a bowl.
  • Melt coconut oil or skip if using Olive Oil. Mix together with syrup or honey, peanut butter and vanilla extract. Pour liquid over dry ingredients and mix.
  • Everything except for the coconut flakes should be mixed into the bowl. Stir to coat completley.
  • Pour onto baking sheet.
  • Bake 20 mins, add coconut flakes and turn pan. Bake for another 10minutes- top should look golden. Allow to cool completely. Store in an airtight glass container. Store room temperature for 2 weeks or freeze up to 6months