1/4 c. shredded unsweetened coconut
3/4 c. coarse wheat bran
2/3 c. unsalted, unroasted pepitas (pumpkin seeds without the shell)
1/4 c. unsalted, unroasted sunflower seeds
1 c. Arrowhead Mills puffed rice or barley cereal
1/2 c. dried unsweetened cranberries
1/6 c. sunflower seed butter
2 tbl. raw honey
1 tsp. vanilla
1/4 tsp. ground sea salt (optional)
Preheat the oven to 350 degrees F. Mix the coconut with the wheat bran and spread in a thin layer on a baking sheet. When the oven is hot, place the baking sheet in the oven and cook until the bran and coconut has browned. Be sure not to walk away, because it can burn quickly!
Pour the toasted wheat bran and coconut into a large bowl. Making sure that the baking sheet is clean of all bran pieces, spread the pepitas and sunflower seeds on the baking sheet in a thin layer and toast in the oven until browned as well. When the seeds are toasted, add them to the bowl with the puffed rice cereal and cranberries. Stir until thoroughly mixed.
Turn the oven down to 300 degrees. In a microwave safe bowl, add the sunflower seed butter, honey, sea salt, and vanilla. Microwave for 30 seconds and stir until the mixture is smooth and blended well. Add this to the granola and stir gently until everything is covered.
Spread this mixture in a thin layer on your baking sheet. Place in the oven for 15-20 minutes, stirring halfway through. Bake until the granola has browned and the smells drive you crazy. Be certain to watch carefully during this step too, as burning happens quickly! Remove from the oven and allow to cool.
For easy storage and for grab-and-go mornings, portion out one half cup servings and store in pint sized mason jars.
Whenever you need breakfast or a healthy mid-day snack, grab a jar, add milk/yogurt/applesauce/a spoon, and enjoy!