This wonderful toasted granola recipe was posted by my good friend, Nic, on her new blog equilibre.com.au. I make a double batch of this and store it in air-tight containers; it lasts for weeks and weeks, and is especially yummy on natural yogurt with berries!
3 cups old-fashioned rolled oats
1 1/2 cups mixed nuts of your choice (pistachios, pecans, slivered almonds, walnuts...)
1 cup mixed raw pumpkin seeds (pepitas), sunflower seeds & sesame seeds
1 cup shredded coconut
3/4 cup pure maple syrup (NOT the imitation stuff)
1/2 cup extra virgin olive oil
1/2 cup packed light brown sugar
1 tsp sea salt
1/2 tsp ground cinnamon
1/2 tsp ground cardamon
Preheat oven to 320F (160C).
In a large bowl, combine oats, nuts, seeds, coconut, maple syrup, olive oil, brown sugar, salt and spices.
Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.
Makes about 9 cups.
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