Ingredients

• 3 1/2 cups thick rolled oats (Gluten Free oat for GF granola)
• 2 cups raw chopped nuts of choice (cashews, almonds, pecans, walnuts)
• 1 cup raw seeds (I use sunflower and pumpkin)
• 1 cup raw shredded unsweetened coconut (Don’t leave this out, it’s wonderful!)
• 1/2 – 3/4 cup ground flax seeds (optional, if you add these, keep granola refrigerated, as ground flax spoils quickly at room temperature)
• 2tsp ground Ceylon cinnamon
• 1 1/2 tsp ground ginger
• 1/2tsp ground nutmeg
• 6tbs real butter
• 1/2 cup honey (local, unprocessed) (Coconut oil for dairy free)
• 2tsp vanilla extract
• 1/2tsp ground sea salt

Instructions

1. Preheat oven to 250 degrees
2. In a large bowl, mix together oats, nuts, seeds, coconut, flax, and spices
3. In a small saucepan over low heat, melt together butter, honey, vanilla and salt
4. Pour liquid mixture over oat mixture in bowl, mix thoroughly
5. Spread into thin layer on two non-stick baking sheets
6. Bake at 250 degrees for 1 hour, stir every 20 minutes
7. When removed from oven, pour back into large bowl. Granola will “clump” as it cools
8. Once cooled, transfer to airtight container and store for up to 2 weeks (refridgerate if you added ground flax)
9. Top with dried unsweetened fruit and fresh berries, serve with whole milk. Yum!