- Dry Ingredients:
- 6 cups rolled oats
- 1 cup hulled pumpkin seeds (pepitas)
- 1 cup unsalted sunflower kernels
- 1 cup raw sliced almonds
- 2/3 cup flaked coconut (optional)
- 1 teaspoon sea salt
- Wet Ingredients:
- 1/2 cup coconut oil, melted
- 1/2 cup honey
- 1/4 cup maple syrup
- 2 1/2 teaspoons vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Mix oats, pumpkin seeds, sunflower kernels, sliced almonds, flaked coconut, and sea salt together in a large mixing bowl.
- Beat coconut oil, honey, maple syrup, and vanilla extract with a whisk until smooth; pour over the dry ingredients and mix to coat. Spread the granola onto the prepared baking sheets.
- Bake in preheated oven for 10 minutes. Use a spatula to stir the granola, rotate sheets in the oven, and continue baking until golden brown, about 10 minutes more.
- Let granola cool on the pans to room temperature.