Divine Granola

• servings: 28
• active time: 10 minutes
• total time: 55 minutes

Ingredients

3 cups old-fashioned rolled oats=297 g

1-2 cups raw pecans or almonds, chopped

1 cup hulled raw pumpkin seeds (optional)

3/4 cup hulled raw sunflower seeds-95 g

1 1/2 cup unsweetened coconut flakes-93 g

3/4 cup pure maple syrup

1/2 cup extra-virgin olive oil

1/4 cup or 50 g packed light brown sugar

1 teaspoon salt

1/2 tsp cinnamon

Directions

Heat the oven to 300°F. In a large bowl, mix the oats, nuts, pumpkin seeds, sunflower seeds, coconut. In another bowl mix maple syrup, olive oil, brown sugar, and 1 teaspoon of the salt & cinnamon. Then combine and mix until well combined.

Spread the mixture in an even layer on a rimmed baking sheet lined with parchment paper. Bake, stirring every 15 minutes, for 45 minutes total, until the granola is toasted.

Remove the granola from the oven; season with salt to taste. Let cool completely before serving.

Do Ahead: The granola can be made 1 month ahead. Transfer to an airtight container and store at room temperature.

Notes

This is adapted per Kelsey Hamilton-not using pumpkin seeds and amounts slightly different on some items. The original recipe says it makes 7 cups. I put in serving size of 1/4 cup and used verywellfit.com to get nutrition facts.

Nutrition

• Serving Size: 1/4 cup
• Calories: 120
• Total Fat: 9.8g
• Saturated Fat: 1.4g
• Cholesterol: 0
• Sodium: 16mg
• Total Carbohydrate: 6.8g
• Dietary Fiber: 2.1g
• Total Sugars: 2.9g
• Protein: 3.3g