3 cups rolled oats
1 cup raw sunflower seeds
1 cup raw almonds, chopped
½ cup raw pumpkin seeds
¼ teaspoon cinnamon
½ teaspoon sea salt
½ cup canola oil
1/4 cup maple syrup
1/3 cup honey
1 teaspoon vanilla
- Preheat the oven to 325°F. Grease two large baking sheets with cooking spray.
- Combine the oats, sunflower seeds, almonds, 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.
- 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.