Homemade Maple Almond Granola



2 cups raw, whole rolled oats

½ cup sliced raw almonds

¼ cup raw sunflower seeds

2 Tbsp maple syrup (100% maple syrup, preferably grade-b)

1 Tbsp  raw honey

1 Tbsp + 1 tsp coconut oil

½ cup unsweetened shredded  coconut

¼ tsp vanilla extract

1 large pinch fine sea salt



Preheat the oven to 300º. Combine all ingredients in a mixing bowl & use your clean hands to mix and toss to coat. The coconut oil might be liquid or solid.  (it has a melting point of about 75ºF.) Run the glass jar under warm water to melt if solid. Spread the mixture in a thin layer on a baking sheet & bake for 10-12 minutes, until very lightly toasted. Mix – bake until lightly brown.  Cool before serving or storing. This granola can be kept in an airtight container in a cool, dry place for up to 2 weeks.


Note: It is very easy to over cook this granola.