Five-Seed and Coconut Granola
- 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
- Preheat oven to 275 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine the oats, pumpkin seeds, sunflower seeds, ground flaxseeds, ground chia seeds, sesame seeds and coconut.
- 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.
- Pour mixture onto the baking sheet and spread in a single layer.
- Bake the granola for 30 minutes, remove from the oven and stir gently. Bake for an additional 15 minutes until granola is almost dry.
- Remove the baking sheet from the oven and let the granola cool completely. It will harden as it cools.
- Store granola in an airtight container at room temperature for up to a week, if it lasts that long.
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/
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