3 cups unsweetened coconut flakes
1 ½ cups sliced almonds
1 cup shelled raw pumpkin seeds
½ cup sesame seeds
½ cup raw sunflower seeds
½ cup Medjool dates, roughly chopped (optional)
2 tablespoons chia seeds
¾ teaspoon Himalayan salt
½ cup honey
1 teaspoon Molasses
2 tablespoons olive oil
1 teaspoon vanilla extract
- Preheat oven to 300°F/180°C.
- Line a rimmed baking sheet with parchment paper.
- Combine coconut, almonds, pumpkin seeds, sesame seeds, sunflower seeds, chia seeds, salt in a large bowl.
- Heat a medium saucepan and add honey, molasses, olive oil, and vanilla, stirring occasionally, until hot and easy to pour. Pour it over the coconut mixture and combine well. Spread mixture evenly on prepared baking sheet and bake, stirring once halfway through, until golden-brown and crisp, about 25 minutes.
Granola can be made 1 week in advance
Store tightly covered at room temperature.