4 Servings 30 min Cook
1/4 Cup Canola Oil
4 Tbsp Raw Agave Nectar
1/4 Cup Honey
1 Tsp Cinnamon
2 Tbsp Brown Sugar
1 Tsp Vanilla Extract
3 Cup Rolled Oats
3/4 Cup, slivered Almonds
1/2 Cup Sunflower Seed Kernels
1 Oz Pumpkin Seeds
2 Tbsp, ground Flaxseed
1/2 Oz Almond Flour
1/4 Tsp Salt
Preheat the oven to 325 degrees F.
Line a rimmed baking sheet with parchment paper or a silicone baking mat.
Mix the canola oil, agave syrup, honey, cinnamon, brown sugar and vanilla extract in a small bowl until smooth.
Combine the oats, almonds, sunflower seeds, pumpkin seeds, flax seeds, almond meal, and salt in a large bowl.
Add the wet mixture to the dry mixture and stir, making sure everything is evenly coated.
Spread the mixture evenly on the prepared baking sheet; bake, stirring occasionally, until golden brown and crisp, 25 to 30 minutes.
Remove the granola from the oven and let cool slightly, then break into clumps while still warm.
Let cool completely.
Store in an airtight container in a cool place.