Updated: Nov 24, 2019
2 cups traditional oats
1/2 cup Almonds, raw roughly chopped
1/4 cup Walnuts, raw roughly chopped
1/4 cup Pepita (pumpkin) seed, raw and whole
1/4 cup Pistachio
1/2 cup roasted Chickpeas
1/2 cup unsweetened coconut flakes
2 Tablespoon sesame seed
1 teaspoon Ceylon cinnamon
1/3 cup honey or agave syrup
3 Tablespoon Coconut oil
Flax Binder (From Minimalist Baker Resources)
1 tbsp flaxseed meal
2.5 tbsp water
Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken. Add to recipes in place of 1 egg (as original recipe is written).
Preheat oven to 300 deg F.
Line a baking tray with parchment paper.
Combine all dry ingredients (less cinnamon) together in large bowl.
Mix wet ingredients (including binder) and cinnamon together in a small bowl and drizzle over dry ingredients.
Mix thoroughly and spread evenly on the sheet.
Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, about 5 to 15 minutes more.
Remove from oven and cool completely.
Store in an airtight container for up to 2 weeks.
Original recipe from Chow Hound; revised to make it bird friendly