Recipe

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• 3 1/2 cups rolled oats
• 1 cup raw sliced almonds
• 1 cup raw cashews
• 1/2 cup raw sunflower seeds
• 1/2 cup raw pumpkin seeds
• 2 tsp ground cinnamon
• 1 1/2 tsp ground ginger
• 1/2 tsp grated nutmeg
• 4 -6 tbsp unsalted butter
• 1/2 cup honey
• 2 tsp vanilla extract
• 1 cup unsweetened coconut

• 1 Preheat oven to 250°F Cover rectangular baking shee with parchment paper. Mix oats, almonds, cashews, seeds, and spices together in a large mixing bowl.
• 2 Heat the butter and honey together in a small saucepan over low heat. Once butter is melted, add the vanilla.
• 3 Pour the liquid over the dry ingredients and stir together until evenly coated. Spread mixture onto prepared pan in one layer.
• 4 Bake for 75 minutes. The granola will become crisp as it cools.
• 5 Break into small chunks by pounding in a zip lock bag. Store in airtight container.
• 6 To make granola bars: Combine 1 C granola, 1/2 C pitted dates, and 1 tbsp water into a food processor and puree until mixture states to stick together. (Add a little more water if necessary) Mash this mixture down on a cutting board or sheet of wax paper to form into one even rectangle shape. Slice into six even rectangles. Store in the freezer or fridge.