3 Cups Gluten free rolled oats (You can find these at Trader Joe’s)
1/2 Cup Raw Almonds
1/2 Cup Raw Cashews
1/2 Cup Shelled Walnuts
(With the Almonds, Cashews and Walnuts you will want to start with more than 1/2 cup, since you are going to chop them and this will reduce the volume. You want 1/2 cup, or so, after they are chopped)
1/2 Cup Raw Sunflower Seeds
1/3 Cup Flax Seeds
1/2 teaspoon Cinnamon
1/2 teaspoon Salt
4 Tablespoons Coconut Oil
1/2 Cup Maple Syrup
1/2 teaspoon Vanilla
1/2 Cup Raisins
1/2 cup dried Cranberries (without added sugar or oil)
Preheat oven to 325 degrees.
Use a food processor to chop the Almonds, Cashews and Walnuts
Put the Maple Syrup, Coconut Oil and Vanilla in a small pan and heat just until the Coconut oil is fully melted into the syrup. Give it a stir and remove from the heat.
In a large bowl mix the Oats, Almonds, Cashews, Walnuts, Sunflower seeds, Flax Seeds, Cinnamon and Salt. Add the Maple Syrup, Coconut Oil and Vanilla mixture and stir until it is well combined.
Spread the mixture evenly onto the baking sheet in a thin layer. Bake in the 325 degree oven for 25 minutes, stirring every 5 minutes or so, until your granola is golden brown and beginning to crisp. Remember – the Granola will crisp up more as it cools, so do not overcook it.
Remove the baking sheet from the oven and place on your cook top. Stir in the Raisins and Cranberries, and let the Granola cool.