4 cups raw whole rolled oats, not quick or instant
3/4 cup unsweetened dried flaked coconut
1/3 cup chopped almonds
3 tablespoons unsalted sunflower seeds
1 tablespoon flaxseed or ground
1 tablespoon sesame seeds
3 tablespoons coconut oil
1 cup of assorted dried fruit (optional)
Preheat the oven to 325°
Combine oats, coconut, nuts, and seeds and stir to combine.
Place the honey and coconut oil in a small saucepan and bring to a boil. Boil for one minute then remove from heat. Pour the honey mixture over the dry mixture and stir until well coated.
Spread the granola in a large baking sheet. Bake for 20 to 25 minutes or until lightly toasted, stirring every few minutes to prevent burning.
Let the granola cool, add the dried fruits if you’re going to. Store in an airtight container. Keeps for about a week.
In the winter, heat the almond milk and add the granola for a nice warm breakfast.
Skip the coconut and make up the difference with the seeds, especially sesame seeds. Try salted sunflower seeds for contrast.
One cup (without fruit) equals 233 cal, 32 g of carbs, 4 g of protein and 10 g of fat, 238 mg of potassium, 6 mg sodium, 4 g fiber, 7 g sugar