Ingredients:
1 Cup Pumpkin Seeds
1 Cup Sliced Almonds
1 Cup Pine Nuts
1 Cup Coarsely Chopped Pecans
1 ⅓ Cup Bob’s Unsweetened Coconut
½ Flax Seed or Wheat Germ
1 Teaspoon Cinnamon
1 Teaspoon Fine Sea Salt
7 Tablespoons Prune juice (I buy the little six pack)
5 Tablespoons Olive Oil
Instructions:
Mix thoroughly. Divide and spread across two foil-lined cookie sheets. Bake 20 minutes on 350/oven. Toss/turn granola after ten minutes and continue baking. I often will add a couple of minutes because I like my granola crunchier/browner. Let cool on cookie sheet. Store in air tight container in the frig or freezer. Enjoy on yogurt, ice cream, kefir or with milk.