Paleo Maple-Cinnamon Granola

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   1. Preheat oven to 375u00b0F. Line a large baking sheet (a half-sheet pan) with parchment paper or a Silpat liner.

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   2. Add the sunflower seeds to a food processor and pulse until coarsely chopped (it should look similar to granola). Pulse in the pumpkin seeds to break up the pumpkin seeds a little, leaving most whole. Pour this mixture along with the flaxseed meal and sesame seeds into a large bowl and set aside.

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   3. Add the coconut oil or ghee, maple syrup, vanilla extract, cinnamon, and salt to a small saucepan. Heat over medium heat until the coconut oil is melted, about 2 minutes, stirring occasionally.

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   4. Pour the coconut oil mixture over the sunflower seed mixture and stir to combine.

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   5. Spread the granola out onto the prepared baking sheet in an even layer and bake until golden, about 35 to 45 minutes, tossing well once every 15 minutes.

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   6. Cool completely and then gently toss to break up the granola.

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   7. Store in an airtight container at cool room temperature up to 3 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.