Walnut & Seed Granola

Yield: 8 cups

Ingredients

• 1½ cups (160 g) raw walnuts, broken into halves and quarters

• ½ cup + 2 tablespoons (145 ml) maple syrup

• 3¾ cups (340 g) old-fashioned rolled oats

• ¾ cup (100 g) raw pepitas (pumpkin seeds)

• ¾ cup (100 g) raw sunflower seeds

• ¼ cup (55 g) sugar

• 1 teaspoon flaky sea salt

• ¾ teaspoon ground cinnamon

• ¾ teaspoon grated nutmeg

• ⅛ teaspoon ground ginger

• ½ cup (120 ml) olive oil

Preparation

Step 1

Heat oven to 375°F (or 350°F if using convection). Line a rimmed baking sheet with parchment paper.

Step 2

In a small mixing bowl, toss walnuts with ¼ cup maple syrup. Set aside.

Step 3

In a separate medium-sized bowl, combine oats, pepitas, sunflower seeds, sugar, salt, cinnamon, nutmeg, ginger, and oil with the remaining ¼ cup plus 2 tablespoons maple syrup.

Spread out the mixture evenly on the prepared baking sheet.

Bake for 7 to 10 minutes, or until the edges are just starting to turn golden.

Remove from the oven and use a fork to gently rake the edges toward the center and the center out toward the edges.

Return to the oven and bake for another 7 to 10 minutes, until the edges are golden.

Repeat the raking process.

Step 4

Sprinkle the maple-coated pecans over the top of the granola and bake for a final 7 to 10 minutes, or until the granola is evenly golden.

Remove from oven, rake once more, and let cool completely.

Store in an airtight container at room temperature for up to 2 weeks.