- 1 cup almonds or pecans, divided
- 3 cups old fashioned oats
- 1/2 teaspoon salt
- 1/3 cup brown sugar
- 1/2 cup sunflower seeds
- 1 1/2 heaping teaspoons pumpkin pie spice
- 1/3 cup honey
- 3 tablespoons coconut oil
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees.
- In a food processor or blender, pulse half of the almonds until they are very finely chopped. Pour them into a large bowl. Then chop the other half of the almonds coarsely, and pour them into the same bowl.
- Pour the oats, salt, brown sugar, sunflower seeds, and pumpkin pie spice into the bowl with the almonds and stir to combine.
- In a small microwaveable bowl, combine honey and coconut oil, and heat for 40 seconds. Stir to dissolve the coconut oil, and add the vanilla extract.
- Pour the honey mixture over the oats, and stir so that they are evenly coated.
- Pour the oats evenly onto a Silpat or parchment lined baking sheet (helpful if it has sides).
- Bake the oats for 5 minutes, and then stir them around. Return to the oven for 5-7 more minutes. Watch closely so it won’t burn.
- Pour the granola and onto a piece of wax paper to cool. Spread it out into a thin layer, about 1/4 inch thick.
- After it cools completely, break the granola into clusters and store in an airtight container.
I bought a big bag of roasted, salted sunflower seeds (without the shell) at Trader Joe’s for about $7 and I’ve been adding them to yogurt, salads, and pretty much just eating them by the handful!
- Serving Size: 1 Serving
- Calories: 305
- Sugar: 16g
- Sodium: 563mg
- Fat: 16g
- Saturated Fat: 4.5g
- Unsaturated Fat: 10.4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4.6g
- Protein: 7.4g
- Cholesterol: 0mg