~ 2 cups gluten free rolled oats
~ 1 cup mixed raw nuts; hazelnuts, almonds, pistachios (coarsely pulsed in a blender)
~ 1/2 cup unsweetened dried cranberries & chopped apricots
~ 1/4 cup dried unsweetened coconut
~ 1/4 cup raw seeds (sunflower or pumpkin)
~ 3-4 tablespoons maple syrup
~ 2 tbsp coconut oil
~ 1 tbsp Beyond Greens®
~ 1/2 tsp vanilla extract
~ 1/2 tsp fine sea salt
Preheat the oven to 315 F.
Combine all of the ingredients in a mixing bowl, mixing well and tossing to coat.
Spread the mixture in a thin layer on a baking sheet and bake for 12 minutes, until very lightly toasted.
Cool before serving.
Granola can be kept in an airtight container for up to 3 weeks.
This granola tastes great on top of yogurt, as a salad topper, or simply on it’s own!