Paleo Maple-Cinnamon Granola

Ingredients

Contains: milk, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 cups Raw Unsalted Sunflower Seeds
• 1-¾ cup Raw Unsalted Pumpkin Seeds
• 1-⅓ cup Golden Flaxseed Meal
• 1 cup Unhulled Sesame Seeds (or An Extra 1 Cup Sunflower Seeds)
• ⅔ cups Coconut Oil Or Ghee (Clarified Butter)
• ¾ cups Pure Maple Syrup
• 1 Tablespoon Pure Vanilla Extract
• 1 Tablespoon Ground Cinnamon
• ½ teaspoons Sea Salt

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 325°F (163°C) and line two rimmed baking sheets with parchment paper.

2. In a large bowl, combine the sunflower seeds, pumpkin seeds, flaxseed meal, sesame seeds (or the extra sunflower seeds if using instead), ground cinnamon and sea salt, and stir well.

3. In a small saucepan over low heat, melt the coconut oil or ghee, then stir in the maple syrup and vanilla extract until smooth and warm, about 3 minutes.

4. Pour the warm maple mixture over the dry seed mixture and stir until every seed and flake is evenly coated.

5. Divide the granola between the two baking sheets and spread it into a thin, even layer.

6. Bake for 20 minutes, then stir the granola and rotate the pans. Bake 15 to 20 minutes more, stirring once, until golden and fragrant.

7. Let the granola cool completely on the pans, about 30 minutes, so it crisps up. Break it into clusters and store in an airtight container.