Pistachio Granola


3 cups gluten-free oats (regular or extra thick)

1 1/2 cups raw, unsalted, shelled pistachios

1 cup raw, unsalted hulled pepitas or pumpkin seeds

1 cup unsweetened, dried coconut slices

3/4 cup real maple syrup (grade B if you can find it)

1/2 cup extra virgin olive oil

1 teaspoon Celtic or Himalayan salt

4 teaspoons combination of ground cinnamon and/or cardamom



Preheat oven to 300 degrees.

Mix everything together in a large bowl, and mix well.

Spread mixture on a rimmed baking sheet in an even layer and bake for 25-30 minutes, turn the baking pan around if it is cooking unevenly. Continue to cook for 15-20 more minutes until the granola is golden brown.

Allow to cool (this is the hardest part of the recipe) and serve with your favorite dairy or nut milk or yogurt. Store in an airtight container.