Coconut Cherry Granola

Ingredients 

½ cup raw pumpkin seeds

½ cup raw sunflower seeds

½ cup raw unhulled sesame seeds

5 cups regular rolled oats

1 cup whole raw almonds, roughly chopped

2½ cups dried, unsweetened coconut flakes

1 teaspoon ground cinnamon

½ cup brown rice syrup

¼ to ½ cup maple syrup

½ teaspoon sea salt

½ cup extra virgin olive oil

1 tablespoon vanilla extract

1/3 cup thinly sliced unsulfured dried apricots

1 cup unsweetened dried cherries

Directions

Preheat oven to 300°F. Line two baking sheets with parchment paper. Place pumpkin, sunflower, and sesame seeds in a medium bowl and fill it with water. Run through a strainer and rinse under running water and set aside to drain while you prepare the other ingredients.

Place oats, almonds, coconut, and cinnamon in a large bowl; toss to combine and set aside.

Warm rice syrup, maple syrup, and salt in a small saucepan over medium heat. 

Stir until mixture begins to simmer, then remove from heat and stir in olive oil and vanilla; set aside. Stir the drained seeds into the oat mixture. Pour in the olive oil mixture and stir until evenly combined.

Divide between baking sheets and bake for 15 minutes. 

Stir, rotate baking sheets, and bake another 15 minutes. 

Stir again and return to oven for an additional 5 to 10 minutes or until granola is golden and toasty.

Place warm granola in a bowl, add dried fruit, and toss gently. Cool completely before storing in jars.

Store in an airtight container for up to 2 months.