I coat the baking sheet with butter instead of parchment paper.

• 3 cups old fashioned rolled oats
• 1/2 cup coconut flakes (unsweetened)
• 1 cup pumpkin seeds
• 1/2 cup roasted, unsalted sunflower seeds
• 1/2 cup shaved almonds
• 1/2 cup dried cranberries
• 1/4 cup flax seeds
• 1 teaspoon cinnamon
• 1/2 cup honey
• 1/4 cup melted butter

Add any unsalted seeds or chopped nuts desired for a different texture and taste combination.

1. Preheat oven to 325° F. In a large bowl, combine 3 cups rolled oats, 1/2 cup coconut flakes, 1 cup pumpkin seeds, 1/2 cup sunflower seeds, 1/2 cup almonds, 1/4 cup flax seeds and 1 teaspoon cinnamon.
2. Place 1/2 cup dried cranberries in water to plump up.
3. In a second bowl, stir together 1/4 cup melted butter and 1/2 cup honey.
4. Drizzle the liquid mixture over the dry ingredients and gently toss/stir until evenly coated. Spread out onto a baking sheet lined with parchment paper or coated with butter and bake at 325° F for 25-30 minutes, stirring once halfway through baking for even toasting.
5. Remove from the oven and let cool completely. Drain the cranberries and stir in to granola. Store in an airtight container at room temperature.