Granola
About 10 cups
For all ingredients, please use those that are organic or grown without pesticides.
 
4 1/2 cups gluten-free rolled oats (Bob’s Red Mill)
1 cup raw buckwheat groats (also called kasha when sold toasted)
1 cup quinoa flakes
1/2 cup millet
1 cup sliced almonds, toasted
1 cup raw pepitas
1 tablespoon cinnamon
1/4-1/2 teaspoon sea salt
1 tablespoon vanilla extract
1/2 cup unrefined coconut oil, melted
1/2 cup honey
1 cup dried cranberries (optional)
1/2 cup raisins (optional)
1/2 cup unsweetened shaved coconut, toasted (optional)
 
Preheat the over to 325 F.
Lightly toast the almonds.
In a large bowl, combine the oats, buckwheat groats, quinoa flakes, millet, toasted almonds, and pepitas. Add the cinnamon and salt.
In a small bowl, combine the melted coconut oil, honey, and vanilla extract.
Stir the honey mixture into the oat mixture. Use two large spoons to toss the granola until it is well combined.
Spread the mixture evenly onto 2 baking sheets that have been lightly oiled (oiling the baking sheets is not necessary, but prevents sticking of any kind).
Bake for 10-15 minutes until the granola is a rich golden brown.
Remove from the oven and allow to cool completely.
Add the dried fruit and coconut if using.
Store in an airtight container.