The Best Granola Ever Mara
5 cups rolled gluten-free oats
2 cups unsweetened coconut shavings
2 cups raw almonds, coarsely chopped
1 cup pumpkin seed (green pepitas)
1/4 cup chia seeds
Optional: 3/4 cup dried cranberry, raisin, or other dried fruit
1/2 cup coconut oil
1/2 cup almond butter or natural peanut butter
2/3 cup maple syrup (or raw honey, though we prefer the maple)
2 tsp. cinnamon
1 tsp. pumpkin spice
1 tsp. celtic sea salt
Preheat oven to 350 degrees F. Mix the oats, coconut flakes, almonds, pumpkin seeds, chia seeds, and dried fruit together in a large bowl. In a small skillet over medium-low heat, warm the coconut oil, almond (or peanut) butter, and maple syrup. Add salt, cinnamon, and pumpkin spice to wet mixture and mix. Pour over the dry ingredients. Mix well.
Spread the mixture evenly onto one large or two small baking sheets, then pour the glaze over the mixture and stir with two spoons. Bake for 20-25 minutes or until toasted brown. Stir 1 or 2 times while cooking, to ensure even toasting. Be careful towards the end as it can burn quickly. Remove from the oven and let cool completely. To keep it crisp, store in a container that has an air-tight seal.
