Ingredients
- 3 cups old-fashioned rolled oats
- 1¼ cups raw pecans, left whole or coarsely chopped
- 1 cup hulled raw pumpkin seeds
- 1 cup hulled raw sunflower seeds
- 1 cup unsweetened coconut chips
- ¾ cup maple syrup
- ½ cup extra-virgin olive oil
- ½ cup packed light brown sugar - check our e-store if you want to try with real brown sugar!
- 1 teaspoon kosher salt, plus more to taste
Method
- Heat the oven to 300°F. In a large bowl, mix the oats, pecans, pumpkin seeds, sunflower seeds, coconut, syrup, oil, brown sugar, and 1 teaspoon of the salt until well combined.
- Spread the mixture in an even layer on a rimmed baking sheet. Bake, stirring every 10 to 15 minutes, for about 45 minutes total, until the granola is toasted.
- Remove the granola from the oven; season with salt to taste. Let cool completely before serving.
- Do ahead: The granola can be made 1 month ahead. Transfer to an airtight container and store at room temperature.