INGREDIENTS

5 cups rolled oats (gluten-free)
1 cup pumpkin and sunflower seeds (or nuts)
1/4 c maple syrup
4 to 5 tbsp coconut sugar
1/2 cup coconut oil/ghee
1/2 tsp salt
2 tsp cinnamon
1 tsp vanilla extract
sparkle nutmeg
sprinkle ginger

pinch cardamom (optional)
1/4 c ground flax (optional)

INSTRUCTIONS

combine all seeds in a blender and blend until a flour but not a butter.
Mix together throughly and spread evenly on 2 cookie sheets
Bake at 250 for 45-60min.
Stir every 15min
The granola will get crunchier as it cools.