Ingredients

1/2 cup liquid sweetener-agave or maple syrup

2 tablespoons maple syrup -additional if you used maple syrup above

1/4 cup almond butter

2 teaspoons vanilla extract

1 teaspoon almond extract

1 1/2 teaspoon cinnamon

3 cups old-fashioned rolled oats

1 cup raw almonds or walnuts or a combination of the two

1/4 cup raw pumpkin seeds (pepitas), or sunflower seeds, or a combination of the two

(optional stir-ins) dairy-free dark chocolate chips, dried cranberries, or raisins

Instructions

1. Preheat oven to 320 degrees Fahrenheit. Line a large baking sheet with parchment paper or a silicone mat.

2. In a large mixing bowl combine the syrups, almond butter, extracts, and cinnamon. Microwave for 30 seconds, stir, and microwave for another 30 seconds to warm the syrup slightly, making it easier to stir and combine with the other ingredients.

3. In a large mixing bowl combine the oats, nuts, and seeds. Pour in the syrup mixture, stir until everything is well coated.

4. Spread the granola onto the prepared pan, lightly pressing it down. Bake for 20 minutes. Remove from the oven, stir, and spread out again, lightly pressing it down. Bake for another 20 minutes, keeping an eye on the bottom of the granola in the last few minutes so it doesn’t get scorched. KEEP ON EYE ON OVEN HOT SPOTS, TURNING THE PAN EVERY 10 MINUTES during the final 20 minutes of baking.

5. Let the granola cool completely. Break into clusters and stir in optional mini chocolate chips or dried fruit.

   **Can be stored for up to 30 days.