Serves: 5
Total Calories: 623
Yield: 5 Cups

3 cups rolled oats
2/3 cup raw pecans halved or whole cashews
1/2 cup shredded coconut
1/2 cup ground flaxseed
1/2 cup maple syrup
1/3 cup canola oil
2 tablespoons vanilla extract
1 teaspoon cinnamon
pinch sea salt

1. Preheat the oven to 325°F. Lightly oil a large baking sheet and set aside.

2. Place all of the ingredients in a large bowl and mix well. Spread the mixture onto the baking sheet.

3. Bake for 50 to 60 minutes, stirring occasionally, until the mixture is browned and crisp. Remove from the oven and let cool.

4. Enjoy as a cereal with milk, soymilk, or rice drink. Store any leftovers in an airtight container.

For a Change . . .
• Replace ground flaxseeds with teff flour, almond meal (flour), or hazelnut flour.
• Substitute 1 cup of the rolled oats with wheat or barley flakes.
• Omit the coconut.
• Add dates, raisins, or dried apples to the granola after it has cooled.
• Instead of (or in combination with) the pecans or cashews, use other nuts and seeds, such as walnuts, almonds, hazelnuts, and sunflower seeds.

Nutritional Facts:

Serves: 5
Total Calories: 623
Calories from Fat: 336

More Recipes from the Going Wild in the Kitchen Cookbook:
Going Wild for Breakfast Mix and Match Chart
Raspberry Almond Smoothie
Cranberry-Banana Smoothie
Vanilla-Scented Bulgur with Dried Cherries and Toasted Walnuts
Coconut Pecan Granola
Super Breakfast Porridge
Porridge with Coconut and Dates
Goat Cheese Omelet with Chanterelle Mushrooms and Ramps
Scrambled Tofu with Garlic Scapes
Scrambled Tofu with Tomatoes and Fresh Basil
Berry Good Waffles
Applesauce Pancakes
Teff Banana Pancakes
Banana-Blueberry Pancakes
Cranberry Scones
Lemon Poppy Seed Cake
Blueberry Muffin Cake
Blueberry Cornbread