AUTUMN GRANOLA // makes enough for the week

Loosely adapted from My New Roots

Preheat oven to 350.


2 cups rolled oats
1/2 cup raw almonds, chopped
1/2 cup pumpkin seeds
3/4 cup flaked coconut
1/2 cup dried currents (to be added after)
1/4 cup honey
2 tbsp coconut oil
1 vanilla bean

What to do:

In a large bowl, combine the oats, almonds, pumpkin seeds and coconut.

In a small skillet on medium heat, combine and melt the honey, coconut oil, and inside 'paste' of 1 vanilla bean.

When the mixture starts to boil, remove from the heat and pour over the oats. Stir well to coat all the flakes.

Spread mixture onto a parchment lined baking sheet and bake for ~30 minutes, checking and stirring every 10 minutes. Remember that the oats crisp up once removed from the oven, so be careful not to overcook/burn.

Once you remove the pan from the oven, add in the currents and stir to combine.