Homemade Granola kind of morning

I’m on a granola kick now. This of course goes back to my yogurt making. I’ve stretched the yogurt making time from 12 hours to 15 so now its tart. Which I love, but it screams for granola. I considered buying some in the store. But the kid was sleeping, Hubs was running the Broad Street Run and so I rummaged.

Granola

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Preheat oven to 250F

In a large bowl:
3 cups old fashioned oats
1 cup sweetened coconut or shredded unsweetened
3 Tablespoons Maca Powder
1 cup raw hazelnuts
3/4 tsp salt

In another bowl/measuring cup:
1/4 cup coconut oil
1 cup honey

In a separate bowl:
1 cup roasted & salted pistachios
1/2 cup tart cherries
1/2 cup dried cranberries
1/4 cup hemp seeds
1/4 cup chia seeds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds

Add oil & honey mixture to oat mixture. Mix with your hands. Spread out on a sheet pan. And put in the oven.

Set a timer to go off every 15 minutes. You will need to turn the mixture so it bakes evenly.

Let it bake for an hour and a half. As soon as its done, take it out of the oven and pour the contents of the remaining bowl on top of the hot oats and turn with a spatula to mix it all together while its still warm.

Let cool completely on the sheet pan. Use spatula to loosen from the sheet pan (this is crumbly granola not bars) Store in an airtight container.

Serve with tart Greek-style yogurt & fruit.

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