Yields: approx. 4-5 cups • a serving size is 2-3 clusters (depending on how big you break the pieces!)
- 3 cups rolled oats
- 1/4 cup melted coconut oil
- 6 tbs. maple syrup
- 1/4 cup raw pumpkin seeds
- 1/4 cup raw pecans
- 1/4 cup raw almonds
- 1/4 cup coconut flakes
- 3/4 tsp. cinnamon
- pinch salt
Preheat your oven to 300°F. Line a baking sheet with parchment paper.
Place the oats in a bowl and add the coconut oil. Using your hands, rub the oil into the oats thoroughly. This step is very important; it really makes the difference between decent granola and outstanding granola. Take your time and try to visualize each individual oat flake getting saturated with oil.
Now pour in the maple syrup and repeat. Once you're satisfied that every single oat has absorbed some liquid, add the remaining ingredients. Combine all. Pour out onto your parchment lined baking sheet and firmly pat out into an even layer. It should be a uniform thickness with no gaps.
Bake 25-30 minutes. Some ovens may take longer, up to 40 minutes. The granola is done when the coconut flakes in the middle are a nice golden brown. Remove from oven and let cool completely before breaking up into chunks.