Everything in the Pantry Granola

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Sure you could buy granola at the store…but what fun would that be?  Make your own.  Be the captain of your own ship.  Take control of your destiny.  Am I putting too much philisophical weight on this simple but tasty breakfast snack?  Most likely, but who knows?

I went through my pantry and let the creative juices flow.  Actually, I was fueled most by the desire to get rid of certain excess items that were threatening to topple my sense of order.

But I digress.

You will need a good, hearty base.  Oats fit the bill.  I like a variety of seeds and nuts too, as well as dried fruit.  The idea is to get the right balance of flavors, and everyone’s idea of perfect is a little different.  (Ask Kim and Kanye, am I right folks!?)  If you like big chunks of granola, use a little more maple syrup and honey.  The combinations are endless but here is my version, for today anyway:

2 c. GF Oats

1/2 c. Pecans

1/2 c. Walnuts

1/3 c. Quinoa

2 Tbsp. Flax Seed

2 Tbsp. Chia Seeds

1/2 c. Coconut

1/3 c. Sesame Seeds

1/3 c. Pumpkin Seeds

1/2 c. Dried Cherries

2 tsp. Cinnamon

1/2 tsp. Cardmom

Pinch of Sea Salt

1/4 c. Coconut Oil, melted

1/4 c. Honey

1/4 c. Real Maple Syrup

1 tsp. Vanilla

Preheat oven to 250 degrees.  Combine all dry ingredients in a medium sized bowl.  Add melted coconut oil, maple syrup, honey and vanilla.  Mix until well coated.  Spread evenly onto baking sheet.  Bake for 35 minutes or so, stirring every 10 minutes.

Store in an airtight container.  This will keep for up to one month.

Can be eaten with anything you feel okay about, including by the handfull straight out of the container.  I like it as a cereal with almond milk, in smoothie bowls, or with fruit and yogurt.