Five-Seed and Coconut Granola
 
 
Makes about 5 cups
Ingredients
  • 3 cups rolled oats
  • ½ cup roasted pumpkin seeds
  • ½ cup roasted sunflower seeds
  • ¼ cup ground flaxseeds
  • ¼ cup ground chia seeds
  • 2 tablespoons sesame seeds
  • ½ cup shredded unsweetened coconut
  • 6 tablespoons avocado oil (see notes)
  • 6 tablespoons honey
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 275 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, combine the oats, pumpkin seeds, sunflower seeds, ground flaxseeds, ground chia seeds, sesame seeds and coconut.
  3. In a medium bowl, combine the avocado oil, honey and vanilla extract and stir until well combined. Pour over oat mixture and stir to combine.
  4. Pour mixture onto the baking sheet and spread in a single layer.
  5. Bake the granola for 30 minutes, remove from the oven and stir gently. Bake for an additional 15 minutes until granola is almost dry.
  6. Remove the baking sheet from the oven and let the granola cool completely. It will harden as it cools.
  7. Store granola in an airtight container at room temperature for up to a week, if it lasts that long.
Notes
If you prefer or it's more convenient, you can substitute vegetable oil.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/five-seed-coconut-granola/