Nut free, gluten free, casein free, egg free, vegan


4 c. organic gluten free rolled oats

3/4 c. raw pumpkin seeds

1/2 c. raw watermelon seeds

1/4 c. full fat shredded coconut

1/4 c. flax seeds

3/4 tsp Himalayan salt

½ tsp cinnamon

½ cup melted coconut oil or avocado oil

¼ c. pure maple syrup

¼ c. honey

1 tsp. homemade vanilla extract


Preheat oven to 350.  Line jellyroll pan with parchment paper. In a large mixing bowl, combine the oats, seeds, salt and cinnamon. Stir to blend. Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until well coated. Pour the granola onto jellyroll pan and spread evenly into a thin layer. Bake until golden, about 21 to 23 minutes, stirring halfway. Remove from the oven and allow the granola to completely cool before touching or stirring.  Once cool, break oatmeal into desired pieces and store in an airtight container at room temperature.  Dried fruit, chopped nuts or clean chocolate are an optional addition.