April’s Granola

(If you have nut allergies in the family try using  more oats, and fruit.  I have one suspected tree nut allergy child, so I am planning to adapt this for her.  I may use soaked groats in place of the nuts. Groats are oats before they get flattened into cute pancakes, they are the seed head.  So you can soak them overnight and make them more nutritious.  I love soaked groats, they are chewy and tasty!)

In a bowl combine:

1/4 C honey

1/4 C coconut oil (heat it so it is liquid)

1 tsp real vanilla extract

1/4 tsp sea salt

After that is all stirred together stir in:

about 3 C rolled oats (not quick oats)

1/4-1 C slivered or sliced almonds (depending on your tastes.  You could also up the nutrients by soaking whole almonds overnight then chopping them up and adding those)

1/4 C (depending on your preference you can add more or less) chopped cashews (You can also soak these like the almonds if you want more nutrients)

1/2 C (again, do it to your tastes) shelled pumpkin seeds

2 Tbs flax seeds

1/2 C coconut flakes

***1-2 Cups your favorite dried fruits (I used golden raisins, cranberries, bing cherries and currants)

***If you want crunchier granola add the fruit AFTER toasting the granola in the oven.

Heat oven to 250 degrees. Cover a large edged cookie sheet with foil and lightly spray with olive oil spray.  Spread the granola mixture on it evenly.  Bake for 30 minutes. This will give you a softer, chewy type granola.

If you like crunchier granola simply wait to add the fruit until after baking.  Bake granola mixture (no fruit) for about 75 minutes, stirring it at least once during baking.  Then add the fruit.