Yields 1 1/2 cups
1 cup rolled oats (gluten free if necessary)
1/4 cup blanched whole or slivered almonds
1/4 cup raw sunflower seeds
2 1/2 tablespoons unsweetened cocoa powder
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 cup raisins - rehydrated (10 minutes in warm water and well drained)
1/4 cup maple syrup
2 tablespoons honey
A pinch of salt
Preheat the oven to 350 degrees and line a baking sheet with foil or parchment paper.
In a large bowl, add all the ingredients and mix well.
Place the granola on the baking sheet evenly.
Bake for 10-12 minutes, keep a close on the granola because it can burn quickly.
Remove from oven and allow to cool, then place in an airtight container or mason jar and place in the fridge and it will keep for up to 1 week.