2 c shredded unsweetened coconut 1 c sliced almonds 1 c raw sunflower seeds ½ c raw pumpkin seeds ½ c walnuts ½ c melted coconut oil 10 drops liquid stevia 1 tsp ground cinnamon ½ tsp ground nutmeg
Preheat oven to 250 and line 2 baking sheets with parchment paper.
Toss the shredded coconut, seeds and nuts in a bowl until blended. In a small bowl, mix together the coconut oil, stevia, cinnamon and nutmeg. Combine the two mixtures and blend with your hands until the nuts are well coated.
Transfer the granola mixture to the baking sheets and spread out evenly. Bake about 1 hour, until golden brown and crunchy, stirring every 10-15 minutes.
Transfer the granola to a large bowl and cool, tossing it frequently to break up the large pieces. Store in an airtight container in the refrigerator or freezer up to 1 month.