5 cups oats
3 cups chopped, raw, nuts and seeds
*(Always include walnuts and/or almonds for omega-3 fatty acids and never use peanuts. Brazil nuts are a major source of selenium. Seeds can be sunflower and/or pumpkin.)
1 cup dried coconut flakes
½ cup raw sesame seeds
2 teaspoons cinnamon (optional)
1/3 cup coconut oil
½ cup honey
1 teaspoon vanilla
Mix all dry ingredients including cinnamon in an extra-large mixing bowl.
Melt coconut oil and honey together in a small sauce pan, whisking to incorporate. Add in the vanilla and stir.
Pour over dry ingredients and blend well.
Spread granola onto parchment paper-lined sheet pans.
Bake in the oven at 250 degrees for about and hour. Stir and bake more if needed to toast and dehydrate. Granola will crisp up when it cools.
Optional: For raw granola, dehydrate, using a dehydrator, for 24 hours at 104 to 107 degrees instead of baking in the oven.
Store in an airtight container in the refrigerator.