The best hippie granola ever!

Ingredients

12 cups rolled thick oats
1/2 cup slivered almonds
1 cup unsweetened coconut
3/4 cup flax seeds
1 cup pumpkin seeds
1 cup sunflower seeds
1 teaspoon salt
1 cup coconut oil
1/2 cup maple syrup
1/2 cup honey
1 cup of dried fruit of choice! (raisins, dates, dried cherries, apricots

Directions

Preheat oven to 350.

Toast almonds for about 15 minutes or until golden brown. Toast coconut flakes for about 10 minutes or until golden brown. Grind flax seed in spice grinder or coffee grinder. Do not over grind, for it can turn to a paste from the oils (whole flax seeds are not digestible, so I would avoid putting them in the granola if you can't grind them).

In very large bowl, mix together Oats, almonds, coconut flakes, ground flax seed, pumpkin seeds, sunflower seeds, salt. Make a "well" in the middle of the mix.

In saucepan, place coconut oil, honey and maple syrup and turn to medium high, stir often. Cook until oil and sugars become well mixed together. The mixture will start to become frothy, remove from heat. And pour into the "well" of the dry ingredients. Immediately mix oil/sugar mixture into dry ingredients. Stir well. It is important to that all oats are covered with the oil/sugar mix, to get crispy granola instead of stale cardboard granola :)

Spread granola evenly onto baking sheets. Bake in oven at 350 for approx. 20 minutes or until dark brown. Check often to see if the edges are getting burnt. If so, turn granola so that the edges fold into the center of the pan. And place back in oven.

Meanwhile, prepare your dried fruit (chop up large fruit into smaller pieces). After baking all granola, return to large bowl and mix dried fruit into granola.

This recipe makes heaps of granola, store in refrigerator to keep it fresh!