This granola has became an obsession in my household since the first time I made it years ago! Adapted from Oh She Glows, this version of the recipe is entirely nut free, and easily customizable - I’ll often add almonds, almond meal, or chopped walnuts! Full of seeds, cinnamon, and maple syrup, nothing beats the toasty aroma that fills the house while the granola is in the oven. Enjoy on yogurt or smoothie bowls, with your milk of choice and berries, or by the handful alone - it’s THAT good!

 Ingredients

·       1 cup rolled oats

·       1 cup quick cooking oats

·       ½ cup oat flour

·       ½ cup raw sunflower seeds

·       ½ cup raw pumpkin seeds (pepitas)

·       ½ cup shredded coconut

·       ¼ cup hemp seeds

·       1 tsp ground cinnamon

·       Pinch of salt

·       ½ cup coconut oil

·       ½ to ¾ cups maple syrup

·       1 tsp vanilla extract

Optional Add-ins

·       ¼ cup dried cranberries

·       ¼ cup raisins

·       3-4 tbsp nut or seed butter (if you prefer a strong, nutty flavour)

Preheat the oven to 285°F. Line a large baking sheet with parchment paper. Melt the coconut oil and set aside to cool.

In a large mixing bowl, add all of your dry ingredients and mix to combine. Stir in melted coconut oil, maple syrup, and vanilla extract. (If adding nut or seed butter, now is the time.) Once the wet ingredients have been thoroughly mixed through the dry, spread mixture evenly on lined baking sheet. Bake for 30 mins, then rotate the pan 180 degrees, so the opposite side is now in the front, and bake for another 25-30mins until nicely toasted in colour. Remove from oven and cool for an hour.

After the granola has cooled, break into pieces of your desired size. Store in an air-tight container. I like to keep mine in the freezer, it keeps the kitchen clutter free and the granola will stay fresh longer!