The original recipe included almonds and pecan halves, but we’ve adapted this to eliminate the nuts – they won’t be missed. This is a basic combination of ingredients, but feel free to mix up the add-ins.
Ingredients
- 2 cups rolled oats (do not use quick-cooking or instant)
- 1/3 cup hulled, raw pumpkin seeds (pepitas)
- 1/3 cup raw, unsalted sunflower seeds
- 1/4 cup flax seeds
- 1/4 cup maple syrup
- 1/4 cup olive oil
- 1 1/2 tsp ground cinnamon
- 1/4 tsp salt (optional, I usually omit)
- 3/4 cups raisins or dried cranberries
Directions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Stir together the oats, pumpkin, sunflower, and flax seeds in a large mixing bowl. Add the maple syrup, oil, cinnamon, and salt; toss well to coat. Spread evenly on the baking sheet and bake for 18-22 minutes, rotating front to back halfway through and stirring at about 16 minutes. Oats should just start turning golden.
- Remove from the oven and immediately stir in the dried fruit so the hot granola plumps the fruit.
- Cool thoroughly before storing in an airtight container.
Notes
- Stays fresh for about a week, or you can freeze it for up to a month.
- Olive oil can be replaced with grape seed or safflower oil, or melted butter.
- Maple syrup can be replaced with honey or brown sugar.
- Experiment with the seeds (quantity and type), add different grains, make it your own.
