Globe-Trotting Granola

• 2 cups whole rolled oats (not instant and not steel-cut)
• 1/4-1/2 cup raw, whole almonds
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 1/2 teaspoon garam masala OR Chinese 5 spice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 1/2 cup real maple syrup
• 3 tablespoons agave syrup
• 2 tablespoons coconut oil
• 1/2 cup dried cranberries or dried apricots, chopped (optional)

1. 1) Preheat the oven to 350. Stir together the oats, almonds, pumpkin and sunflower seeds, spices and salt in a large bowl.
2. 2) Combine the maple syrup, agave, and coconut oil in a small bowl and then mix with the dry ingredients.
3. 3) Spread the granola out on a nonstick sheet pan or a regular sheet pan covered with parchment paper.
4. 4) Bake for 15-20 minutes, stirring occasionally, or until evenly browned. If you like your granola in clumps, remove the pan from the oven and push the granola into a pile, letting it cool completely and then breaking it apart into small pieces. If you like your granola loose, simply spread it out in the pan and let it cool. Either way, combine the cooled granola with the dried fruit. Store in an airtight container.

rolled oats, almonds, pumpkin seeds, sunflower seeds, garam masala, ground cinnamon, salt, maple syrup, syrup, coconut oil, cranberries

Taken from www.epicurious.com/recipes/member/views/globe-trotting-granola-52543911 (may not work)