Preheat your own to 300°C. Mix together your dry ingredients: rolled outs, pumpkin seeds, slivered almonds, coconut and pistachios . A general rule of thumb is to have 2 cups of seeds, dried fruit and nuts to every 3 cups of rolled oats. You can get as creative as you want!
In a separate bowl, mix together the wet ingredients: honey, brown sugar, oil and vanilla extract. I also add in any spices - in my case cinnamon and nutmeg - to this mixture as well.
Gently add the wet ingredients to the dry ingredients, a little bit at a time, until the granola mixture is completely covered in the wet ingredients.
Spread out evenly onto a baking sheet. I needed to use two because I went a little overboard on my seeds and nuts. There's no need to grease it as the oil from the granola mixture will prevent sticking to the sheet.
Place your baking sheets into the own for 45 minutes in total. At around 20 minutes, gently turn the partially toasted granola.
Once 45 minutes has passed, take out your sheets of granola, and wait for them to cool. Once cooled, store in an airtight container. Usually keeps for up to two weeks they said... mine lasted less than 3 days before the whole house devoured it!
Serving Size 2/3 cup
Servings 0