- Preheat oven to 325°F
- Roughly chop nuts. In a large bowl, mix the oats, nuts (without the pumpkin seeds), spices, sea salt and vanilla extract and put aside. In a casserole or bain-marie, melt the coconut oil on low heat. Remove from heat once melted and add it to the oat mix along with the maple syrup. Mix thoroughly until the coconut oil and maple syrup have covered all the oats and nuts.
- Cover a baking sheet with parchment paper, and spread the mixture about 1 inch thick across the sheet. Be sure to spread the mixture so that it does not clump, like a large cookie. Bake on middle rack for 15 minutes.
- Remove oats from the oven and gently mix. Place back in the oven for another 15 minutes. After 15 minutes, add the pumpkin seeds, and return to the oven for another 5 minutes. In the meantime, in a small bowl mix the cranberries, mulberries and chia. Remove oats from the oven and add the dry fruit and chia mix and lightly toss so that ingredients are distributed evenly. Let cool.
Serve granola with a homemade nut milk!
Once cooled, the oats can be stored in an airtight glass jar or resealable bag. Add a label and ribbon to the glass jar to make a nice gift.