This granola is all about the balance. The earthiness of the oats, a bit a sweetness, a bite of salt, all rounded out but some good crunch. It's not SO sweet that you will super sugar crash in an hour but just enough to feel like it's a treat.
And, for the record, it tastes much better when eaten under a palm tree. Especially with your favorite surfing companion.
3 c thick rolled oats
1 c coconut flakes
1 c hazelnuts
1/2 c salted roasted pumpkin seeds (pepitas)
1/4 c chia seeds
1/3 c coconut oil
1/4 c coconut or brown sugar
1/4 c agave or maple syrup*
2 t cinnamon
1 1/2 t pink himalayan sea salt or kosher salt
3/4 c currants
pre-heat oven to 325º
In a large bowl, combine the oats, nuts, seeds, coconut flakes, cinnamon and salt.
In a small saucepan, melt the coconut oil, sugar and syrup together over medium heat.
Pour over the oat/nut mixture until well-coated and spread in one layer onto a rimmed cookie sheet.
Bake for about 30 minutes, stirring about every 10 minutes or so until it is all perfectly toasty.
Once it's done, pour the granola back into a large bowl and let cool completely before adding the currants.
Store in an airtight container for up to 3 weeks.
*agave syrup/nectar (raw, organic, nature, no matter) is NO BETTER/HEALTHIER than any processed sugar. I happen to like the subtle smoky, caramel undertone it brings to the table but do as you please.