1
Pre-heat oven 350F. Line a baking sheet with parchment paper or spray the cookie sheet with oil.
2
Place raw oats on baking sheet and toast for 15 minutes.
3
Lower oven temp to 325F. In large bowl add toasted oats, almonds, sunflower seeds, pumpkin seeds, cocoa nips, currants and ground flaxseed.
4
In a separate bowl whisk together maple syrup, coconut oil, vanilla, cinnamon and salt. Pour this mixture of the oat mixture in the large bowl and mix thoroughly until evenly distributed throughout oat mixture.
5
Spread the granola mixture out on the parchment lined baking sheet, pressing down to really compact it and push it in the corners.
6
Bake for 40 minutes, rotate the baking sheet halfway through, until golden brown and firm.
7
Cool completely before breaking into chunks and store in a sealed container at room temperature for up to 2 weeks. (3 weeks if refrigerated)
