2 cups old-fashioned rolled oats (see Recipe Notes)
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
Pinch of salt
Heaped 1/2 cup macadamia nuts, roughly chopped
1 tablespoon coconut oil or vegetable oil
2 tablespoons maple syrup
1 teaspoon vanilla extract
Combine the oats, seeds, salt, and macadamia nuts in a large skillet. Stir over medium-low heat until the oats are fragrant and have turned slightly darker, and the pumpkin seeds are starting to pop. Remove from heat.
Make a hole in the center of the mixture. Drop the coconut oil into the hole and let it melt. Pour the maple syrup over the oil, then gradually stir the oat mixture into the syrupy oil until everything is coated and well mixed.
Return the skillet to the heat for a minute, stirring, then take off the heat and set aside to cool in the skillet. Once cooled to room temperature, transfer the granola to a jar and screw on the lid.
Serve over coconut yogurt or regular yogurt, or use in any recipe calling for granola. This will keep for up to 2 weeks in an airtight container.
Recipe Notes
- I like to use a mixture of rolled and quick-cook oats.
- If you're not vegan, you can use butter instead of coconut oil or vegetable oil.
- You can also use honey (if not vegan), agave syrup, date syrup, or golden syrup in place of the maple syrup.
- Swap in any nuts and seeds you'd like — I aim for about 1 cup of a mixture of nuts and seeds, but you can increase or decrease the amount as you wish.