|15 min||50 min||7|
|1/3 cup||Maple syrup, pure|
|2 tbsp||Coconut oil (melted )|
|2 tbsp||Almond butter (or nut butter of choice )|
|2 tsp||Vanilla extract, pure|
|3 cup||Rolled oats- Gluten Free|
|1 cup whole||Almonds, raw (chopped )|
|1/2 cup||Walnuts (chopped )|
|1/2 cup hulled||Sunflower seeds|
|1/2 cup||Pumpkin seeds (pepitas)|
|1/2 cup||Sesame seeds|
|2 tbsp||Coconut flakes, unsweetened|
|1/2 tsp||Nutmeg, ground|
|2/3 cup||Medjool date (pitted and chopped )|
|2 tbsp||Chia seeds|
Preheat the oven to 250°F.
Whisk the maple syrup, coconut oil, nut butter and vanilla. You may have to gently heat the mixture to ensure the coconut oil stays melted and everything combines well.
In a very large bowl combine oats, almonds, walnuts, pumpkin seeds, sunflower seeds, sesame seeds, coconut flakes, cinnamon, nutmeg and cloves.
Pour the wet mixture over the dry mixture and mix well until everything is evenly coated.
Spread the granola onto one or two baking sheets lined with parchment paper. Bake for 30 to 45 minutes, stirring every 10 minutes, until golden brown. If you are using two baking sheets rotate the rack it is sitting on each time you stir.
When the granola is golden brown, remove it from the oven and let it cool for 20 minutes so it stiffens. Add the dates and chia seeds and store in an air tight container in the fridge for up to a month.