Makes 5-6 cups of granola
Time: 40 minutes
2 1/2 cups rolled oats
1/2 cup pecan pieces, raw
1/2 cup slivered almonds, raw
1/2 cup unsweetened coconut flakes, raw
1 tsp cinnamon
1/2 tsp cardamom
1 Tbsp coconut sugar (optional for added sweetness)
1/2 tsp pink Himalayan salt
2 Tbsp ground flax seed meal
3 Tbsp extra virgin olive oil
1/2 cup maple syrup
2 Tbsp chia seeds - optional
1 cup dried cranberries - optional
Preheat oven to 350*F.
In a large bowl, combine all of your dry ingredients (do not add chia seeds or fried fruit yet). You can switch out the nuts for whatever you have on hand or whatever you prefer.
Add maple syrup & olive oil and mix well to get everything coated.
Line a sheet pan with parchment paper or lightly greased foil. Spread you oat mix into a thin even layer. You may have to use 2 pans if you don't have one large enough.
Bake granola for 10 minutes, remove the tray(s). stir them well, and then bake for an additional 12 minutes, stirring again after 6 minutes to ensure nothing burns!
Allow the granola to cool for 2 minutes, then add your chia seeds and cranberries.
Cool 30 minutes before storing. It will dry out and get crunchier during this time.
Store leftovers in an airtight container or ziplock bag.
Lasts up to 3 months.