This easy-t0-prepare granola has the perfect balance of sweetness and salt for snacking or eating with milk/yogurt and fresh fruit.
Preheat the oven to 300.
In a small saucepan, whisk together 6 T. honey and 6 T. coconut oil over heat. Don’t let it boil.
In a large bowl, combine 6 C. rolled oats, 1 1/2 C. coconut flakes/chips (not shredded), 1 C. chopped nuts (almonds, walnuts, pistachio meats and/or pecans), and 1/2 C. pumpkin seeds. Add 1/2 t. salt and then use your hands or a large spoon to mix everything together.
Pour the warmed honey/coconut oil mixture into the bowl and use a spatula to toss it to completely coat the granola with the mixture.
Cover 2 large baking sheets with parchment paper. Spread the granola over the paper in a thin layer to cover the entire sheet, but leave a small “hole” in the middle. Place them both in the oven, side by side or on separate racks.
Bake for 25 minutes or until lightly browned, checking to make sure that the two batches are browning evenly — if not, turn them around or switch the shelves they are on.
Allow the granola to cool completely at room temperature before transferring it to a sealed container. Store in the fridge or freezer. If you like, add 1 C. raisins or dried cranberries and toss into the mix.