3 cups of oats
1 cup chopped almonds
¼ cup pumpkin seeds
¾ cup sunflower seeds
1 cup dried raisin/cranberry mix
(=6 cups of dry mixture)
¼ cup walnut oil
¼ cup coconut oil
¼ cup honey
¼ cup agave nectar
(=1 cup wet mixture)
1 tsp. Stuart's Spices Pumpkin Pie Spice
1 tsp. Stuart's Spices Vietnamese Cinnamon
pinch Stuart's Kosher Salt (easy on the salt, it's just for a contrast to the sweet)
- Put all dry ingredients in a container with a tight sealing lid.
- Heat the wet ingredients in a saucepan on low and stir until well blended.
- Pour the wet ingredients into the container of dry ingredients, put the lid on your container and shake it up! When you feel it's well blended, open the lid and add the spices. Put the lid back on and shake it again.
- Preheat the oven to 315°. Use a shallow roasting pan and spread granola in a thin layer (Nikki bakes it in three separate batches to keep the layer thin). Bake for about one half hour. Start checking at 20 minutes. It is done when the granola turns a golden brown.