LOG CABIN GRANOLA

Ingredients
  • 3 cups Rolled Oats
  • 1 cup Dried Cranberries
  • 1/2 cup Pumpkin Seeds
  • 1/2 cup Coconut Flakes
  • 1/2 cup Pure Maple Syrup
  • 1/4 cup Brown Sugar
  • 1/4 cup Grapeseed Oil Or Other
  • Neutral Oil
  • 1/2 teaspoon Salt
Instructions

Preheat oven to 300ºF. In a large bowl, stir to combine rolled oats, dried cranberries, pumpkin seeds, and coconut flakes. In a separate bowl, stir to combine maple syrup, brown sugar, oil, and salt. Pour wet ingredients over the oats, and mix well. Pour the granola onto a rimmed sheet pan and spread it out evenly with a spatula. Bake for 45 minutes, stirring halfway through the baking process. Let the granola cool completely, then store in an airtight container at room temperature for up to 2 weeks

Healthy Cherry Pecan Granola

Ingredients
  • cups raw, whole rolled oats
  • ½ cup raw pecans, chopped
  • ½ cup unsweetened dried cherries, chopped
  • ¼ cup raw sliced almond
  • ¼ cup raw sunflower seeds
  • 2 tbsp maple syrup (100% maple syrup, preferably grade-b)
  • 1 tbsp + 1 tsp coconut oil (aka coconut butter)
  • ¼ tsp vanilla extract
  • 1 large pinch fine sea salt
Instructions

Preheat the oven to 300º F. Combine all ingredients in a mixing bowl and use your clean hands to mix well and toss to coat; it will be sticky and messy but that’s the fun part. The coconut oil might be liquid or solid depending on the temperature of the room you are in (it has a melting point of about 75ºF.) Your hands will warm it up and melt it into the mixture if it’s solid, just be sure to mix it all through the other ingredients so there aren’t any chunks of oil left. Spread the mixture in a thin layer on a baking sheet and bake for 10 minutes, until very lightly toasted. (To make this recipe completely raw-friendly, dehydrate the mixture 5-6 hours at 115ºF in a food dehydrator instead.) Cool before serving or storing. This granola can be kept in an airtight container in a cool, dry place for up to 2 weeks.