3 cups rolled oats
1 cup raw sunflower seeds
1 cup raw pumpkin seeds
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
1/2 cup canola oil
1/4 cup maple syrup
1/3 cup honey
1 teaspoon vanilla
1 cup coconut ribbons
- Preheat the oven to 325°F. Grease two large baking sheets with cooking spray.
- Combine the oats, sunflower seeds and pumpkin seeds in a large bowl. Stir together the salt, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets.
- Bake until crispy, golden, and toasted, about 30 minutes. Stir once halfway through. About 5 minutes before the time is up, stir in the coconut ribbons.
- Remove from oven and let cool thoroughly. Store in an airtight container.
Note: For a fruity granola, add 1/2 cup dried fruit such as cherries, cranberries, chopped apricots, raisins, or flake coconut, after the granola has cooled.