Makes 6 servings Ingredients: 2 cups gluten-free rolled oats 1 cup mixed raw nuts; hazelnuts, almonds, pistachios (coarsely pulsed in a blender) ½ cup unsweetened dried cranberries & chopped apricots ¼ cup dried unsweetened coconut ¼ cup raw seeds (sunflower or pumpkin) 3-4 tbsp. maple syrup 2 tbsp. coconut oil 1 tbsp. Flora Beyond Greens ½ tsp. vanilla extract ½ tsp. fine sea salt Instructions: 1. Preheat the oven to 315 ̊F. 2. Combine all of the ingredients in a mixing bowl, mixing well and tossing to coat. 3. Spread the mixture in a thin layer on a baking sheet and bake for 12 minutes, until very lightly toasted. 4. Cool before serving. 5. Granola can be kept in an airtight container for up to 3 weeks. 6. This granola tastes great on top of yogurt, as a salad topper, or simply on its own.