Oatmeal Cookie Granola

• 2 1/4 cups gluten-free rolled oats
• 1/2 cup chopped almonds
• 1/2 cup chopped walnuts
• 1/2 cup pumpkin seeds
• 1/2 cup sunflower seeds
• 1/2 cup quinoa flakes
• 3/4 cup dessicated unsweetened coconut
• 2 tablespoons golden flaxseeds
• 1/2 cup seedless raisins
• 3/4 tablespoon cinnamon
• 1 pinch salt
• 3/4 cup coconut sugar
• 1 tablespoon water
• 1/2 cup melted coconut oil
• 1 teaspoon vanilla extract

1. Preheat the oven to 250.
2. In a large bowl, stir together the oats, nuts, seeds, quinoa flakes, coconut, raisins, cinnamon, and salt. Set aside.
3. In a small pan over low heat, whisk together the coconut sugar and 1 tbs of water until combined. Keep stirring for a minute until the sugar has fully dissolved. Then stir in the coconut oil and vanilla extract. Don't worry if these don't combine fully, they will stay separated. Just make sure the sugar melts down and isn't granular anymore.
4. Pour the liquid mixture from the pan over the dry ingredients in the large bowl. Use a spatula to fold all the ingredients together until it appears as though you have evenly moistened the dry ingredients.
5. Spread the granola mix onto a large nonstick baking sheet and use the spatula to distribute it into one even layer.
6. Place in the oven and bake for 1 hour. Remove from oven, stir around a little bit and then pat down lightly with the spatula until it is in an even layer again. Rotate the pan in the oven and bake for another 45 minutes or until crisped to your liking.
7. Remove from the oven and let cool. Store in an airtight container out of the fridge.

rolled oats, almonds, walnuts, pumpkin seeds, sunflower seeds, quinoa flakes, coconut, golden flaxseeds, raisins, cinnamon, salt, coconut sugar, water, coconut oil, vanilla

Taken from food52.com/recipes/41429-oatmeal-cookie-granola (may not work)