1/2 cup of organic coconut oil
1/3 cup maple syrup (thanks Beezy and Ali!)
1/2 tsp cinnamon (optional)
3 cups of oats
1 cup of raw pumpkin seeds
1 cup of plain cranberries
3/4 cup unsweetened coconut
Handful of raw almonds
Prepare a baking sheet with parchment paper and preheat oven to 325.
Place oil and syrup in a small pot and heat gently to melt to the oil. About 3 minutes on low.
Mix remaining ingredients except coconut in a large bowl. Drizzle oil mixture over top. Mix until combine. If your mixture looks dry, try adding a bit more maple syrup or a bit more melted coconut oil. Once mixture is ready place it on your prepared baking sheet. Place your baking sheet in the oven and set a timer for 15 minutes. Check on your granola every 5 minutes or so because ovens are different. When the timer goes off remove the granola from the oven and mix in the coconut. You could also remove this step if you don’t want the coconut toasted and just add it after. Return the pan for an additional 5-8 minutes depending on your oven. The oats and coconut should be slightly toasted around the edges of the pan.