ACTIVE TIME: 30 MINUTES TOTAL TIME: 1 HOUR 15 MINUTES MAKES 14 SERVINGS (7 CUPS) INGREDIENTS
¾ cup pure maple syrup
1. Heat oven to 300°F. Line large rimmed baking ½ cup extra virgin olive oil
sheet with parchment paper. In large bowl, combine or extra virgin coconut oil
maple syrup, oil, sugar and salt. Add oats, coconut (melted)
flakes, and sunflower and pumpkin seeds and stir 2 tablespoons turbinado sugar
(we used Sugar in the Raw)
to evenly coat.
1 teaspoon salt
2. Spread mixture onto prepared baking sheet and 3 cups old-fashioned rolled
bake, stirring every 15 minutes, until granola is 1 cup unsweetened coconut
light-golden brown and dry, 45 to 55 minutes. Let flakes
¾ cup raw sunflower seeds
PER SERVING: About 295 calories, 19 g fat (5 g saturated), ¾ cup raw pumpkin seeds
6 g protein, 140 mg sodium, 29 g carbohydrates, 4 g fiber TRY THIS
Ginger-Pecan Granola: Omit pumpkin seeds and reduce sunflower seeds to ½ cup. Add 1½ cups raw pecans (roughly chopped). Bake granola per recipe instructions, tossing with 1½ tablespoons grated peeled fresh ginger (from one 2-inch piece) when it comes out of oven.
Sweet and Spicy Granola: Omit coconut flakes and increase pumpkin and sunflower seeds to 1½ cups each.
Bake granola per recipe instructions, tossing with 1½
teaspoon ground cinnamon and 1 teaspoon chipotle chile powder when it comes out of oven.
BIG BATCH Double the recipe and store in an airtight container; it will keep up to 2 weeks.
Buy 2 large butternut squash.
Peel, seed and chop the squash into
½-inch pieces. Reserve one-quarter
of the pieces for this soup, and
use the rest for the Butternut Mole Enchiladas