Preheat oven to 300f/150c. Line a baking sheet with parchment paper. Place the cashews, almonds, coconut flakes and pumpkin seeds into a blender and pulse to break the mixture into smaller pieces.
In a large heatproof bowl, melt the coconut oil, vanilla, and honey together over a pan of boiling water. Add in the mixture from the blender and the sunflower seeds, and stir to coat.
Spread the mixture out onto the baking sheet and cook for 20-25 minutes, stirring once, until the mixture is lightly browned. Remove from heat. Stir in the dried cranberries and salt.
Press the granola mixture together to form a flat, even surface. Cool for about 15 minutes, and then break into chunks. Store in an airtight container or resealable bag.
Ingredients
Directions
Preheat oven to 300f/150c. Line a baking sheet with parchment paper. Place the cashews, almonds, coconut flakes and pumpkin seeds into a blender and pulse to break the mixture into smaller pieces.
In a large heatproof bowl, melt the coconut oil, vanilla, and honey together over a pan of boiling water. Add in the mixture from the blender and the sunflower seeds, and stir to coat.
Spread the mixture out onto the baking sheet and cook for 20-25 minutes, stirring once, until the mixture is lightly browned. Remove from heat. Stir in the dried cranberries and salt.
Press the granola mixture together to form a flat, even surface. Cool for about 15 minutes, and then break into chunks. Store in an airtight container or resealable bag.