Homemade "Fall" Granola

Homemade "Fall" Granola

Ingredients

• 3 1/2 cups rolled oats (if you want bars use steel cut oats so it will stick together better)
• 1 cup raw sliced almonds
• 1 cup raw cashew pieces
• 1/2 cup raw sunflower seeds  
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon grated or ground nutmeg
• 6 tablespoons unsalted butter
• 1/2 cup honey
• 1/2 teaspoon fine sea salt
• 2 teaspoons vanilla extract
• Also need – parchment paper
• *Can use unsweetened shredded coconut and raw pumpkin seeds

Directions

1. Place an oven rack in the lower-middle position and heat the oven to 250 degrees. Line a large rimmed rectangular baking sheet with parchment paper and set aside.
2. Place the oats, almonds, cashews, coconut, seeds and spices in a large mixing bowl and toss to combine.
3. Heat the butter and honey together in a small saucepan over low heat until the butter melts. Stir in sea salt and vanilla. Remove from the heat.
4. Pour the hot liquids over the dry ingredients and stir with a wooden spoon or rubber spatula until the dry ingredients are evenly moist. Turn the granola onto the prepared pan and press firmly with a spatula to create an even layer, about 1/2 inch thick. Bake until the granola is firm to the touch and a deep golden brown, about 1 hour and 15 minutes. (The granola will become crisper as it cools.) Cool completely in the pan, then lift an edge of parchment and break the granola into pieces (if making bars) or break it up into small chunks by pounding it in a zip lock bag (if making cereal). Store in plastic bags or air tight container at room temperature. The granola will keep at the height of its texture and flavor for 2 weeks. Serve with dried or fresh fruit and milk or yogurt, or eat out of hand.

*I got the original recipe from 100daysofrealfood