Ingredients

• Ingredients Scale 1x2x3x 4 cups rolled oats 1 cup almonds 1/2 cup pepitas (pumpkin seeds) 1/2 teaspoon cinnamon pinch of mineral salt 3/4 cup almond or peanut butter (I used crunchy almond butter) 2 small ripe bananas, mashed (about 1 cup) 1/2 cup pure maple syrup 1/4 cup coconut oil, optional 2 teaspoons vanilla extract

Preparation

• Instructions Prep: Preheat oven to 275 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat. Dry ingredients: In a large bowl, mix the oats, almonds, pepitas, cinnamon, and salt. Wet ingredients: Warm your coconut oil and maple syrup, combined with vanilla extract. Mash your bananas and measure your nut butter. Mix wet & dry: Combine the wet ingredients with the oat mixture. Toss and mix to coat well. Layer: Spread mixture evenly on a lined or lightly greased baking sheet (I used two baking sheets). You can either lightly compact the mixture or loosely spread it out a bit. If compacting, you’ll want to mix the granola when rotating after 30 minutes. Bake: Bake for 30 minutes. Turn and rotate sheet/sheets, bake for an additional 25 – 30 minutes. Keep an eye towards the end, so it doesn’t over brown (ovens run differently), cover with foil if it starts to brown too much. Let cool: Remove from oven, granola will be somewhat soft at first. Let cool for 15 minutes, break up into chunks, especially the center part if you’ve compacted the mixture. Let granola cool completely to harden. Makes about 6 cups. Store: Let cool completely before storing. Keep granola in covered containers on the counter for up to 2 weeks or in the refrigerator for up to 2 months.