This recipe was shared with me by Hannah Silva a few years ago. Truly the best granola I have ever had! Super easy to make too.
3 cups rolled oat
1 cup raw pumpkin seeds
1 cup raw sunflower seeds
1 cup unsweetened coconut chips (If I can’t find them, I just use shredded coconut)
1 1/4 cup raw cashews
1/2 cup light brown sugar, packed
3/4 cup maple syrup, preferably Grade B (I always use a good quality, but whatever I can find)
1/2 cup olive oil
dried cran-cherries (to your liking)
Place all the ingredients except maple syrup, olive oil, and cran-cherries, in a large bowl and mix well. Add the maple sugar and olive oil and mix well. Place on large cookie sheets lined with parchment paper and pour mixture onto pans. Spread mixture until evenly distributed. Bake at 300 degrees for 45 minutes, stirring every 15. Remove from oven and let cool. Add cran-cherries and break granola up into small chunks. Store in an airtight container for up to one month (if it can last that long!)
Makes about 7 cups
NOTE: You can really use any combination of nuts and any dried fruit you desire. Such a great flavor! The original recipe calls for 1 tsp kosher salt, but I never salt anything, thus I omitted it.