Cooking Time: 30 mins

Servings 6 Cups

4 cups gluten-free rolled oats
1 cup raw pumpkin seeds
¾ cup ground flaxseeds
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup pure maple syrup
½ cup unsweetened applesauce
¼ cup canola oil
1 cup dried apricots, chopped

Preheat the oven to 325°F.
In a large bowl, toss the oats, pumpkinseeds, flaxseeds, cinnamon, and salt to
Mix the maple syrup, applesauce, and canola oil in a large mixing cup. Pour over the
oat mixture, and stir well, ensuring all of the oats are covered.
Divide the granola evenly among two rimmed baking sheets and spread out in a
single layer. Bake for 30 minutes, or until crispy and golden brown, tossing the
mixture and rotating the pans halfway through.
Once the granola has cooled completely, add the dried apricots. Serve, or transfer to
an airtight container. The granola will keep for 1 week.