Crunchy Granola

Fortified with almonds, pumpkin seeds, sunflower and sesame seed it is a great source of Mono unsaturated and omega-3 fatty acids. This granola is great for the morning or a handy snack to carry with you. Kids will love it. Try mixing it with gluten-free oatmeal or oat-bran cereal to add texture and flavor.

Ingredients:
3-4 cups gluten-free rolled oats or quinoa flakes
1 cup pumpkin seeds
1 cup nuts (almonds, pecans, walnuts, hazelnuts, Or a mixture)
1/2 cup dried fruit
6 tbsp. sunflower seeds (optional)
6 tbsp. sesame seeds (optional)
3 tbsp unsweetened coconut (optional)
1/2 -1 tsp. ground cinnamon
3 - 6 tbls coconut oil or you can use olive you won't find the flavor
overpowering
3 - 6 tbls raw honey or grade B maple syrup
3/4 tsp vanilla or almond extract
1 large pinch fine sea salt

Preparation:

Preheat the oven to 225 degrees F.
Toss all the granola ingredients in a mixing bowl and mix thoroughly. If you used coconut oil you need to use your fingers to mush it into the oatmeal.
Spread thinly on a baking sheet and bake for 20 to 25 minutes, stirring once or twice so that the ingredients brown evenly. Watch carefully! If you forget about it, it will burn easily.
When the granola is golden and the texture starts to become crunchy, remove and let cool.
If you make larger quantities of this recipe, store it in the refrigerator or freezer for maximum freshness.