3.0 C. oats
1.0 C. raw buckwheat groats
0.5 C. raw sunflower seeds
1.5 C. pecans, roughly chopped
1.0 C. walnut halves
1/2 C. coconut oil, just melted
2/3 C. maple syrup
1 t. cinnamon (very heaped)
1/4 t. ground cloves
1/2 t. fresh ground nutmeg
1.5 t. kosher salt (heaped), divided
3/4 t. vanilla extract
1/4 t. almond extract
1/2 C. dried cranberries
Mix the oats/seeds/nuts in a large bowl.
Separately, mix the wet/spices (I do it in a big pyrex measuring cup), but only use 1.t of the kosher salt here.
Pour the wet into the dry, mix, pour onto parchment covered baking sheet, sprinkle with remaining 1/2 t. of kosher salt.
Bake at 350* for about an hour, stirring once, after 15 minutes, then rotating the pan once again after.
I think this granola tastes best with some color on it – I like to let it get fairly golden brown.
Remove from the oven, sprinkle dried cranberries over the top of the pan and let cool. Try not to eat the whole pan.