If you don't have the exact amounts of the nuts, seeds, oats, or coconut, compensate by adding more of other ingredients so you have the same total amount in the end.
Ingredients
- 6 cups rolled oats
- 4 cups unsweetened dried flaked coconut
- 3 cups combination of whole raw almonds, raw pumpkin seeds, and other raw nuts
- 1/2 cup sunflower seeds
- 1/2 cup raw sesame seeds
- 1/4 cup chia seeds
- 1 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 4 teaspoons turmeric
- 2 teaspoons ground cardamom
- 1/2 teaspoon ground allspice
- 2 teaspoons freshly grated nutmeg
- 1/2 cup coconut oil
- 3/4 cup brown rice syrup
- 1 tablespoon vanilla
Instructions
- Preheat the oven to 325F. Line two rimmed baking sheets with parchment paper and set aside.
- Combine the oats, coconut, almonds, raw nuts, seeds, salt and spices in a large bowl. I use the largest and widest bowl I have for easy stirring.
- In a small saucepan, combine the coconut oil and brown rice syrup. Gently warm over low heat, stirring until smooth. Then add the vanilla and stir again. Pour the syrup over the oat-nut mixture and mix well to combine.
- Divide the mixture between the baking sheets and spread out evenly. Bake for 15 minutes, then stir and rotate the trays. Then return the trays to the oven for another 15 minutes, or until the granola is toasted and fragrant. You can bake longer for more crispiness, but make sure to lot let it burn. It will crisp further as it cools. Remove from heat and let cool completely. Store in airtight jars or a gallon-size Ziploc bag.