3 cups old fashioned rolled oats
1 cup finely shredded unsweetened dried coconut
1/2 cup shelled pumpkin seeds
1/2 cup sunflower seeds
1/2 cup raisins
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon fine sea salt
1/3 cup virgin coconut oil
1/4 cup honey
1/4 cup blackstrap molasses
1. Preheat oven to 275 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
2. Stir together the oats, coconut, pumpkin seeds, sunflower seeds, raisins, ginger, cinnamon, and salt.
3. In a microwaveable bowl, stir together the coconut oil, honey, and molasses until slightly melted. Pour over the dry ingredients and stir until evenly combined.
4. Spread out in a thick layer on baking sheet. Gently stir every 15 minutes, but the granola should be finished after 45 minutes of baking. Expect the granola to be slightly moist at the end of baking, as after it cools it will be crunchy.
*Blackstrap molasses is full of minerals, including potassium, calcium, iron, and magnesium-minerals. Enjoy this refined-sugar free granola in yogurt, milk, or as a crunchy snack!
(Recipe adapted from ‘Run Fast. Eat Slow’ cookbook)