Homemade Granola

• 11/2 C coconut flakes
• 11/2 C slivered almonds
• 1/2 C sunflower seeds
• 1/2 C cashew pieces
• 1/2 C pecans, coarsely chopped
• 1/2 C pumpkin seeds
• 1/2 C finely shredded coconut
• 1/4 C coconut oil
• 1 T honey
• 1 T maple syrup
• 1/2 t vanilla extract
• 1 t ground cinnamon
• 1/2 t sea salt
• 1/4 t ground nutmeg

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl, combine the slivered almonds through shredded coconut.
3. Microwave the coconut oil, honey, maple syrup and vanilla in a small microwave-safe glass bowl for 20 seconds.
4. 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.
5. Remove the cookie sheet from the oven; sprinkle the cinnamon, salt and nutmeg over the nut-seed mixture.
6. Bake for another 3 minutes.
7. Remove the granola from the oven and allow it to cool.
8. 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.
9. Variations: Feel free to mix and match ingredients to come up with your own version of portable goodness.
10. Add in some dried fruit after baking the granola to bring in a bit more sweetness and an interesting texture.

coconut flakes, almonds, sunflower seeds, cashew pieces, pecans, pumpkin seeds, coconut, ubc, t, t, vanilla, ground cinnamon, salt, ubc

Taken from www.epicurious.com/recipes/member/views/homemade-granola-52897801 (may not work)