This granola is great enjoyed by itself as a snack, with some homemade nut milk, added in pancakes, on top of oatmeal or sweet potato toast, mixed with yogurt, or my favorite, with a smoothie. It has the best crunchy light texture and is exploding with flavor. It's quite simple and highly customizable. If you have any nut allergies, simply omit the nuts and use seeds. If you don't like a particular spice, don't use it. The key to making great granola is achieving the right balance of wet to dry ingredients.

Recipe

Ingredients

• 2/3 cup organic maple syrup

• 1/2 cup olive oil

• 2 teaspoons vanilla

• 3 teaspoons cinnamon

• 1/2 teaspoon cardamom

• 3/4 teaspoon sea salt

• Optional spices: 1/8 teaspoon ground cloves, 1/4 teaspoon nutmeg, 1/4 teaspoon ground ginger

• 1/2 cup raw pumpkin seeds

• 1 cup raw sunflower seeds (or do 1/2 cup sunflower seeds and 1/2 cup raw almonds if you can have nuts)

• 3 tablespoons hemp seeds or chia seeds or flax seeds (optional)

• 2 cups puffed gluten free rice cereal (One Degree Organic is my favorite)

• 3 1/2 cups gluten free rolled oats

How To

1. Preheat oven to 350 F.

2. Grease a deep cookie sheet or use a non-stick sheet. I also like to line with parchment paper for easy clean-up.

3. In a big mixing bowl, combine the maple syrup, oil, vanilla, cinnamon, cardamom, and salt and mix well until all ingredients are incorporated. If using the optional ingredients, add them now!

4. To the same bowl, add pumpkin seeds, sunflower seeds, almonds (if using), rice cereal, and oats.

5. Mix well until all ingredients are coated.

6. Spread evenly on deep cookie sheet.

7. Bake for about 40 minutes (or until golden brown). Stir halfway through to ensure even baking.

8. Let cool before storing.