1 1/2 C rolled oats
1/4 C sunflower seeds
1/4 C pumpkin seeds
1/2 C chopped nuts (like almonds, pecans, walnuts or pistachio nuts)
1/2 C coconut flakes
1/2 C cacao nibs
1 C dried fruit (cherries, cranberries, mulberries, etc)
1/2 tsp sea salt
1/3 C maple syrup
1/3 C coconut oil
1 tsp vanilla
Combine all dry ingredients in a bowl, along with salt. Mix well look for a nice balance of color in the bowl. At this point add more of any of the dry ingredients if you feel it’s needed.
Heat the coconut oil and maple syrup in a small sauce pan over low heat until combined. Remove from heat and whisk in vanilla.
Pour the warm liquid over the dry ingredients in the bowl and mix thoroughly until all of your dry ingredients are wet.
Using a large cookie sheet (you can line with parchment paper for easy cleanup) spread the granola mixture evenly over the cookie sheet. Bake at 250 for 10 minutes, turn the cookie sheet around in the oven and bake for another 8-10 minutes. Keep an eye on it so that it doesn’t burn. The granola is done when everything looks nice and toasted.
Remove the cookie sheet from the oven and let it cool completely before handling. Once cool transfer the granola into storage containers and keep it in the freezer – this keeps it super crispy for up to 1 month. I usually sprinkle the granola over yogurt (or ice cream) straight from the freezer.