Ingredients

• 2 cups rolled oats (gluten-free)
• 1 cup pecans, chopped
• 1/3 cup pumpkin seeds
• 2 tablespoons flaxmeal
• 1/3 cup sunflower seeds
• 1/3 cup coconut flakes
• 1 teaspoon flaky sea salt
• 1/2 cup honey
• 1/3 cup melted coconut oil
• 1 teaspoon vanilla
• 3/4 cup golden raisins or mulberries
• 1 teaspoon of cinnamon
• for serving: yogurt, berries, honey, coconut flakes

Instructions

1. Preheat oven to 275 degrees. In a large bowl, stir together all ingredients through the cinnamon. Use your hands to make sure everything is very well coated by the coconut oil and honey.
2. Line a baking sheet with parchment paper, then spread the granola in an even layer.
3. Bake for 1 hour and 15 minutes at 275, then raise  the temperature to 350 and bake another 15 minutes or until the granola is golden and toasted. Set aside to cool — it will get crispier as it cools.
4. Serve with yogurt, fruit, and honey!

*The granola keeps well for at least a couple weeks in an airtight container, so you’ve always got a delicious breakfast at the ready on busy mornings. Phoebe and Henry love to eat bowls of it with milk, and it also adds great crunch to a bowl of plain oatmeal.