Jenny Mollen’s Seedy Granola

Makes 4 Cups

Olive oil spray
2 cups rolled oats
½ cup toasted wheat germ
½ cup raw pumpkin seeds
½ cup raw sunflower seeds
3 tablespoons coconut oil, melted
1 ½ teaspoons pure vanilla extract
2 teaspoons ground cinnamon
1/3 cup honey
Sea salt

1. Preheat the oven to 350˚ F. Grease a rimmed baking sheet with olive oil spray.
2. In a medium bowl, mix the oats, wheat germ, pumpkin seeds, sunflower seeds, melted coconut oil, vanilla and cinnamon. Spread the mixture in an even layer over the prepared baking sheet and bake for 12 to 14 minutes, until toasted but not burned.
3. Remove from the oven and glaze with the honey while still hot, then toss until fully incorporated. Sprinkle all over with salt and let cool completely (it becomes very crunchy as it cools). The granola will keep in an airtight container at room temperate longer than it will take you to consume it.