Makes 8 to 9 cups


  • 5 cups certified gluten-free rolled oats (not quick-cooking oats)
  • 1/2 cup pure maple syrup
  • 1/2 cup maple or coconut palm sugar
  • 2/3 cup liquid virgin coconut oil
  • 1 Tbsp. pure vanilla extract
  • 2 tsp. ground cinnamon
  • 3/4 tsp. fine sea salt
  • 1 cup raw almonds
  • 1 cup raw sunflower seeds
  • 1 cup raw pumpkin seeds
  • 1/4 cup ground flaxseeds


    Preheat oven to 350°. Line a baking sheet (ideally a half-sheet pan with a 1-inch rim) with parchment paper.

    Spread the oats out on the baking sheet and slide into the oven to toast for about 15 minutes, or until fragrant. Remove from the oven and allow to cool.

    Lower the oven temperature to 325°.

    In a large bowl, whisk together the maple syrup, maple sugar, coconut oil, vanilla, cinnamon and sea salt. To the maple mixture, add the toasted oats, almonds, sunflower seeds, pumpkin seeds and ground flaxseeds. Stir together until completely combined.

    Dump the granola mix onto your baking sheet. Spread it out into the corners of the pan. Then, press down on the granola to really compact it together on the baking sheet, almost as if you were making granola bars.

    Once you have the granola evenly pressed and compacted, slide the baking sheet into the oven. Bake the granola for 40 minutes, rotating the baking sheet halfway through. The granola should be golden brown and firm to the touch. Let the granola cool completely before extracting it from the baking sheet in chunks and breaking it up for storage.

    The granola will keep in a sealed container in the cupboard for up to 2 weeks.

    Reprinted from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Laura Wright.

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