3 cups rolled oats (not instant)
3 tablespoons maple syrup
2 tablespoons honey
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 ground nutmeg
3 tablespoons Coconut Oil
1 teaspoon vanilla extract
The quantity and types of the nuts/seeds can vary depending on your taste.
1/2 cup pumpkin seeds
1/2 cup walnuts
1/2 cup sunflower seeds
You may add shaved coconut/dry fruit.
Place the honey, oil, and vanilla in a small bowl and stir to combine.
Pour over the oat mixture and mix until the oats are thoroughly coated.
Heat the oven to 300°F and arrange a rack in the middle. Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake for 30 minutes, until the granola is very light golden brown.
Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally, about 20 minutes.
Add the fruit and nuts or seeds to the baking sheet and toss to combine.
Store the granola in an airtight container for up to 2 weeks