Granola - You Won't Stop Eating

I've been making granola a lot lately, but have been using 5 cups of nuts and seeds and not using any oats at all. The fat and protein profile is much better compared to the amount of carbs that is in a typical granola. My husband and family love it, and it keeps you full and fueled much longer than the typical all oats and some nuts variations. 

INGREDIENTS

• 1 cups Rolled Oats (optional)
• 1 cup Dried Fruit (optional)
• 1 cup Pumpkin Seeds
• 1 cup chopped Walnuts
• 1 cup chopped Pecans
• 1 cup Sunflower Seeds
• 1 cup Coconut Flakes
• 1/2 cup Pure Maple Syrup or Honey
• 1/3 cup Grapeseed Oil Or Other Neutral Oil
• 1/2 teaspoon Salt

INSTRUCTIONS
Preheat oven to 300ºF.

In a large bowl, stir to combine rolled oats, all seeds and nuts. In a separate bowl, stir to combine maple syrup, oil, and salt(and any additional flavorings - vanilla extract, cinnamon, nutmeg, etc). Pour wet ingredients over the oats, and mix well. 

Grab a rimmed sheet pan and line with wax paper or a silpat baking mat. Pour granola and spread it out evenly with a spatula. Bake for 45 minutes, stirring at least twice about the 15 and 30 minute mark through the baking process. I will either add coconut flakes and dried fruit halfway through the process or after the granola is cooled depending on if I want it raw or toasted. Let the granola cool completely, then store in an airtight container at room temperature for up to 2 weeks.