Ingredients
1½ C coconut flakes
1½ C slivered almonds
½ C sunflower seeds
½ C cashew pieces
½ C pecans, coarsely chopped
½ C pumpkin seeds
½ C finely shredded coconut
¼ C coconut oil
1 T honey
1 T maple syrup
½ t vanilla extract
1 t ground cinnamon
½ t sea salt
¼ t ground nutmeg
Preparation
Preheat oven to 350 degrees Fahrenheit. In a large bowl, combine the slivered almonds through shredded coconut. Microwave the coconut oil, honey, maple syrup and vanilla in a small microwave-safe glass bowl for 20 seconds. Whisk the oil mixture, blending it thoroughly, and then pour it over the nut-seed mixture and stir until the nuts and seeds are completely coated. Spread the nut-seed mixture out onto a cookie sheet and bake for 3 minutes. Remove the cookie sheet from the oven; sprinkle the cinnamon, salt and nutmeg over the nut-seed mixture. Bake for another 3 minutes. Remove the granola from the oven and allow it to cool. Serve it at once or store it in airtight container. The granola will keep for up to 2 weeks in airtight container and for a month or longer if stored in freezer.
Variations: Feel free to mix and match ingredients to come up with your own version of portable goodness. Add in some dried fruit after baking the granola to bring in a bit more sweetness and an interesting texture.
