Fruit & Nut Granola

Vegan, Gluten Free, Diary Free

The below measurement serves 16.

Preheat the oven to 300°F (150°C). Warm the honey in a small saucepan over low heat until it becomes runny.
Roughly chop the almonds, then spread them over a large baking sheet along with the rolled oats, sunflower seeds, pumpkin seeds and desiccated coconut.
Drizzle the warm honey evenly over the oat mixture and stir until well combined. Place in the oven and bake for 20 minutes, stirring occasionally.
Meanwhile, pit and chop the dates and the dried apricots into small bite-sized pieces.
After 20 minutes add the chopped dried fruits to the baking sheet and stir to combine. Return to the oven for 10 minutes. Avoid stirring too much during this time so that the granola forms clusters.
Remove the granola from the oven and set aside to cool completely before breaking into chunks.
Storage: Store in an airtight jar or container, on the countertop, for up to 1 month .
Serving suggestion: Serve with yogurt and fresh or poached seasonal fruit (not included in nutritional breakdown).