6 c. rolled oats (can use gluten-free oats)
2 c. puffed rice or quinoa
2 c. mixed nuts, halved*
1/4 c. brown sugar, packed
1/2 c. unsweetened coconut flakes
1/2 c. Lime Olive Oil
1/4 c. liquid sweetener of choice (like honey, agave syrup, or maple syrup)
2 Tbsp. Cranberry Pear White Balsamic (or Coconut White Balsamic or a combination of the two)
1 c. Stony Brook WholeHeartedFoods Pepitas (roasted pumpkin seeds)
1/2 c. dried cranberries
Preheat oven to 350F. Toss all dry ingredients, except pumpkin seeds, together in a large bowl. *If the nuts you are using are pre-roasted, also omit until the end of the recipe.
In a separate small bowl, mix together the Lime Olive Oil, Cranberry Pear White Balsamic and liquid sweetener. It won't incorporate completely, but that's OK. Add to the dry ingredients and stir to coat.
Spread evenly over a large baking sheet. Line the baking sheet with parchment if you prefer.
Bake for 7 minutes, then stir. Bake another 5-7 minutes until toasty. Granola will crisp even more as it cools, so you don't need to brown it much. Allow to cool and
Once cooled, add pumpkin seeds, nuts if previously roasted, and dried fruit.
Notes - Try with any combo of oils and vinegars, or nuts/seeds you enjoy! Experiment with 1/2 teaspoon cinnamon or vanilla if you'd like a more complex flavour. Will keep for a month in a well-sealed container. Serve over yogurt or with milk like cereal.