[cooked-sharing]
2 cups (180g) old-fashioned rolled oats (ensure gluten-free if necessary)
1 cup (90g) unsweetened shredded coconut
½ cup (120mL) maple syrup
½ cup (70g) raw sunflower seeds*
½ cup (65g) raw pumpkin seeds*
½ teaspoon ground cinnamon
½ teaspoon sea salt
1
Preheat oven to 320°F/160°C and line a baking sheet with parchment paper. Stir all ingredients in a large bowl until combined.
2
Transfer to the baking sheet, spread out evenly, and bake until toasted and golden, around 25-30 minutes, stirring occasionally (keep an eye on it— the shredded coconut tends to burn first).
3
Remove from oven and allow granola to cool completely before serving or storing.
Notes
- *You can use any combination of seeds/nuts/dried fruits/other ingredients of choice— it just has to equal 1 cup total.
CategorySnacks
Ingredients
2 cups (180g) old-fashioned rolled oats (ensure gluten-free if necessary)
1 cup (90g) unsweetened shredded coconut
½ cup (120mL) maple syrup
½ cup (70g) raw sunflower seeds*
½ cup (65g) raw pumpkin seeds*
½ teaspoon ground cinnamon
½ teaspoon sea salt
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