Clustery Spiced Granola

Ingredients

• 4 cups large flake rolled oats
• 1 cup nuts (I use peanuts, but try almonds, pecans or cashews)
• 1 cup pumpkin seeds (or shelled sunflower seeds, or 1/2 cup of each)
• ½ tsp. salt
• 1 Tbsp. cinnamon
• 1 ½ tsp. ginger
• ½ tsp. each of salt, nutmeg and cardamom
• ¼ tsp. ground cloves
• ⅔ cup melted coconut oil
• ½ cup maple syrup
• 1 Tbsp. pure vanilla extract
• 1 tsp. coconut extract

Garnish

Use all, or a few of the suggested garnishes:

• 1 cup raisins or dried cherries
• 1 cup roughly crushed banana chips
• 1/2 cup toasted organic coconut flakes

Directions

1. Preheat the oven to 350 F.
   
2. Stir together all ingredients (except for garnishes) until well combined.
   
3. Place mixture on a large baking sheet lined with parchment paper (or between two smaller baking sheets).
   
4. Press mixture down into a large rectangle “cookie” (approximately ¼-inch thick).
   
5. Place in the centre of the preheated oven and bake for about 12 minutes.
   
6. Using a thin spatula, flip granola (you will likely have to flip in sections). Using the back of the spatula press granola back to reform “cookie.”
   
7. Bake for an additional 10 to 12 minutes or until granola is golden. Remove from the oven and cool completely on the baking sheet.
   
8. Let granola sit on baking sheet overnight (or for at least 2 hours) before touching it. Once granola has set, break into clusters. Gently toss with garnishes of choice. Store in an airtight container for up to 3 weeks.