Maple Nut Granola

3 cups old fashioned oats
3/4 cup whole raw almonds
1/2 cup chopped pecans
1/2 cup raw, hulled pumpkin seeds (pepitas)
1/4 cup sesame seeds
1/2 teaspoon salt
dash of cinnamon
dash of cardamon
pinch of nutmeg
4 Tablespoons real maple syrup
1/4 cup coconut oil
1 Tablespoon honey (this is optional, you could sub it for more maple syrup, or take it out completely)
1/2 teaspoon vanilla extract
1 cup dried fruit, optional (I like rasins)

Directions:

Preheat oven to 300 degrees and take out a baking sheet 

Combine oats through nutmeg in a large bowl. In a small saucepan, melt coconut oil in maple syrup and honey. Once melted, remove from heat and stir in vanilla extract. Pour into oat mixture then stir until well coated.

Spread mixture onto prepared baking sheet then bake for 30 minutes, stirring halfway through, or until granola is golden brown (granola will not be crunchy when hot.) Cool completely then stir in dried fruit and store in a container with a tight-fitting lid at room temperature for up to 2 weeks.

This recipe is a variation on one I found from another blogger: http://iowagirleats.com/2013/04/09/homemade-maple-almond-granola/