2 cups raw, whole rolled oats (aka old fashion oats) ½ cup raw nuts, chopped
¼ cup raw seeds (sunﬂower or pumpkin seeds are great)
½ cup unsweetened dried fruit, chopped (optional)
2-3 tablespoons pure maple syrup or raw honey (or a combo of both)
2 tbsp virgin coconut oil ½ tsp vanilla extract
1 large pinch ﬁne sea salt
Directions: Preheat the oven to 300º F. Combine all ingredients in a mixing bowl and use your clean hands to mix well and toss to coat. Your hands will warm the coconut oil and melt it into the mixture if it’s solid, just be sure to mix well with other ingredients so there aren’t any chunks of oil left. Spread the mixture in a thin layer on a baking sheet and bake for 10 minutes, until very lightly toasted. (To make this recipe completely raw-friendly, dehydrate the mixture 5-6 hours at 115ºF in a food dehydrator instead.) Cool before serving or storing. This granola can be kept in an airtight container in a cool, dry place for up to 2 weeks. I keep mine in a mason jar in the refrigerator at home and in a BPA-free plastic bag when traveling. Eat right out of jar or with your favorite nutmilk.