6 cups rolled oats
1 cup whole almonds
1 cup pepitas pumpkin seed hulled
1/2 cups sunflower seeds hulled
1/2 cup sesame seeds (lightly toasted and cooled)
2 teaspoons cinnamon Siagon cinnimon
1/4 teaspoon kosher salt
3/4 cups Maple Syrup
1/4 cup honey
In a large bowl (larger than you might think, so that you have plenty of room to toss), combine the oats, seeds and nuts. You can also include flaked coconut or wheat germ (ground Flax works too). Sprinkle the cinnamon and salt in and toss all the ingredients to combine.
In a small saucepan, heat the maple syrup and honey until it’s warm and will run thin. Pour it over the granola base and, using a large spoon, keep turning the granola until the syrup is well mixed.
Spread it out in your largest roasting pan (parchment paper works will) and bake at 325 degrees for 30 minutes, turning it with a spatula every 10 minutes so that it toasts evenly.
Once it has browned to your liking, remove the hot pan to your countertop and let it cool briefly. When it has thoroughly cooled, crumble it, funnel it into a large jar. It will keep 2-3 weeks in a glass jar.