ARCHIVE: Coconut Almond Crunch GranolaARCHIVE: Coconut Almond Crunch Granola

Makes 11 cups / Keep extra granola in zip-top bags in the cupboard. Serving tip: I love to top this granola with plain yogurt, fresh fruit, and maybe a drizzle of maple syrup.

8 cups rolled oats

1 cup sliced almonds

3/4 cup unsweetened shredded coconut

1/2 cup raw sesame seeds

1/2 cup raw pumpkin seeds

1/2 cup raw sunflower seeds

3/4 cup pure maple syrup

1/2 cup sunflower oil

1/4 cup honey

1 tablespoon organic unsulphured molasses

1 tablespoon pure vanilla extract

2 teaspoons ground cinnamon

1/2 teaspoon sea salt

1. Preheat oven to 350˚.

2. Combine all ingredients in a large mixing bowl and toss together until evenly combined.

3. Lightly brush a rimmed baking sheet with oil. Spread granola mixture in a 1/4- to 1/2-inch-thick layer on baking sheet. Bake for 45–60 minutes, stirring every 15 minutes, until golden brown.

PER SERVING (1/2 cup): 299 cal, 47% fat cal, 17g fat, 4g sat fat, 0mg chol, 7g protein, 34g carb, 5g fiber, 58mg sodium