2 cups old fashioned rolled oats
⅓ cup slivered almonds
handful of chopped macadamia nuts
¼ cup unsweetened shredded coconut
3 T candied ginger, rinsed
2 T pumpkin seeds
4 T cold-pressed virgin coconut oil, melted
3 T unpasteurized honey
1 tsp pure vanilla extract
Preheat oven to 300ºF. Line a baking sheet with parchment paper.
Place the first six ingredients (oats through pumpkin seeds) into a medium sized bowl and mix. Melt the coconut oil and stir in the honey and vanilla. Whisk to combine. Stir the oil/honey/vanilla mixture into the oat mixture and combine. Pour the granola mixture onto the baking sheet and spread into a fairly thin layer on the pan. Bake for 20 to 30 minutes or until golden, stirring every so often.
Thanks to Liv Life for this recipe. We usually multiply it by six to make enough granola to last two weeks. OM!