INGREDIENTS:
1.5 C ROLLED OATS
¾ C ALMONDS
¾ C WALNUTS
¾ C HAZELNUTS
1 C DRIED COCONUT
½ PISTACHIOS
½ C PUMPKIN SEEDS
½ C SESAME SEEDS
¾ C HONEY
½ C COCONUT OIL
1 TBSP VANILLA
1 TBSP CINNAMON
1 TBSP CARDAMOM
1 TSP SALT
¼ C DRIED CHERRIES
¼ C DRIED CRANBERRIES
½ C DRIED BLUEBERRIES
HEAT OVEN TO 350 DEGREES F.
COARSELY CHOP ANY OF THE LARGER NUTS INTO SMALLER PIECES.
IN A LARGE BOWL MIX TOGETHER THE OATS, WALNUTS, ALMONDS, HAZELNUTS, DRIED COCONUT, PISTACHIOS, PUMPKIN AND SESAME SEEDS.
IN A SEPARATE BOWL MIX TOGETHER THE HONEY, COCONUT OIL, VANILLA, CINNAMON, CARDAMOM AND SALT.
TOSS ALL INGREDIENTS TOGETHER, MAKING SURE ALL ARE FULLY COATED.
SPREAD MIXTURE IN A SINGLE LAYER ONTO TWO BAKING SHEETS; PUT IN THE OVEN.
BAKE FOR 5 MINS, THEN STIR THE MIXTURE EVERY 3 MINS TO MAKE SURE ALL INGREDIENTS ARE COOKING EVENLY AND DON’T BURN.
ONCE BROWNED AND FRAGRANT (ABOUT 20 MINS) TAKE OUT OF THE OVEN.
ONCE GRANOLA HAS COOLED, MIX TOGETHER WITH THE DRIED CHOPPED CHERRIES, CRANBERRIES AND BLUEBERRIES.
PLACE IN AN AIRTIGHT CONTAINER FOR UP TO TWO WEEKS.
-ENJOY OVER SLICED APPLES AND YOGURT THEN TOP WITH FRESH BERRIES.
-ENJOY WITH MILK POURED OVER THE TOP.