Cranberry Coconut Granola
Total Time: 1 hour
Serving Size: 8 cups
3/4 C shelled, raw unsalted sunflower seeds
3/4 C raw pumpkin seeds (pepitas)
2 C coconut flakes
2 C coconut shreds
1.5 C slivered almonds
2 T cinnamon
2 T allspice
1/4 C pure maple syrup (grade b)
2 C cranberries
1/2 C unrefined virgin coconut oil
Preheat oven to 350F.
Place the sunflower seeds, cranberries, coconut, allspice & cinnamon in a large bowl and stir to combine. Add the maple syrup and melted coconut oil, stir until all the dry ingredients are moistened.
Spread the granola on a 12 by 17 inch rimmed baking sheet lined with unbleached parchment paper. Bake the granola until it begins to brown, about 25 minutes, then stir with a spatula. Let the granola bake until it's a light golden brown, dry and fragrant, about 15-20 minutes longer. Stir the granola at least once more as it bakes and watch it carefully as it can burn quickly in the final minutes.
Place the baking sheet on a cooling rack, add the remaining ingredients, and stir to combine. Let the granola cool completely. Transfer the granola to an airtight container. It can be stored at room temperature up to 1 month or frozen for up to 6 months. You can serve the granola straight from the freezer. It thaws almost instantly!
You can always add old fashioned rolled oats to lighten up the granola.