1/2 cup unsweetened coconut flake
2 cups slivered raw almonds (slivered almonds do best here)
1 cup raw walnuts crushed
1/2 cup raw pepitas (pumpkin seeds)
3 Tbsp chia seeds
1 Tbsp flaxseed meal
1 1/2 tsp ground cinnamon
2 Tbsp coconut sugar
1/4 tsp sea salt
3 Tbsp coconut or olive oil
1/3 cup organic maple syrup
1/2 cup roasted unsalted sunflower seeds
1 scoop grass fed protein powder (optional)
Preheat oven to 325 degrees F (162 C) and position a rack in the center of the oven.
In a large mixing bowl, combine the coconut, nuts, seeds, chia seeds, flax seed, cinnamon, coconut sugar, and salt.
In a small saucepan over low heat, warm the coconut oil and maple syrup and pour over the dry ingredients and mix well.
Spread the mixture evenly onto a large baking sheet (may require two depending on size) and bake for 20 minutes. Then add the sunflower seeds mixing throughout.
Increase heat to 340 degrees F (171 C) and return to oven for another 5-8 minutes, or until deep golden brown.
The coconut oil will help this granola crisp up nicely, but be sure to watch it carefully as it browns quickly.
Once the granola is visibly browned and done cooking (about 27 minutes total for me), remove from the oven and let cool completely.
Store in a container with an air-tight seal, and it should keep for a few weeks.
Adding the protein powder will help get in needed protein. You can use vegan but it will taste different and have a different texture.