- 4 cups old-fashioned rolled oats
- 1 1/2 cups almonds
- 1 pinch salt
- 1/2 cup maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 cup chia seeds
- 1/2 cup pumpkin seeds
Preheat oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the oats, nuts, seeds, salt, and cinnamon. Stir to blend.
Pour in the maple syrup. Mix well until everything is well coated. Pour your granola into your prepared pan and with a large spoon/spatula spread it in an even layer.
Bake until lightly golden, about 21 to 24 minutes, stirring half way.
Let the granola cool completely(at least 45 minutes). Break the granola into pieces with your hand if you want to retain big chunks or stir around with a spoon if you do not want extra-clumpy granola.
Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.
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