Ingredients

1 cup rolled oats

1/4 cup sliced almonds

1/4 cup chopped walnuts

1/2 cup seeds, use just 1 or 2 or as much as you like - I used a mix of hemp seeds, sunflower seeds and pepitas

5 Tbsp maple syrup

1 tsp pumpkin pie spice

1/2 tsp cinnamon

1/2 tsp coconut or vanilla extract

Instructions

1. Preheat oven to 350 degrees and line a large baking sheet with a silicone mat or parchment paper.

2. Measure all ingredients into a large bowl and give it a good stir to mix well.

3. Transfer mixture to the lined baking sheet and spread it out for even baking.

4. Bake until lightly golden, about 20 minutes.

5. Cool granola on the baking sheet completely before removing it. Using your hands, break granola into smaller pieces and store in an airtight container until ready to eat.

6. Granola can be stored in an airtight container at room temperature for up to a week, or in the refrigerator for up to a month.

Note: Once baked and cooled, feel free to stir in coconut flakes or dried fruit such as cranberries or raisins.

Yields 2 cups