Good Gut Granola

Bacteria Boosting Granola

from the book "The Good Gut" by Justin and Erica Sonnenburg

4 cups mixed rolled cereal grain (or 1 cup each of flakes from oats, barley, rye and quinoa; substitute as desired; Bob's Red Mill brand has a five-grain rolled cereal that works well.

1 cup unsweetened dried flake coconut

1 cup chopped almonds

1/2 cup pepitas (pumpkin seeds)

1/2 cup pumpkin puree

3 T. olive oil

1/2 cup water

2 T. maple syrup

1 t. ground cinnamon

1 t. vanilla extract

1/2 c. raisins

Preheat the oven to 350 degrees. In a large bowl, mix together the rolled cereal, coconut, almonds, and pipettes. In a small bowl, whisk together the pumpkin puree, olive oil, water, maple syrup, cinnamon and vanilla. Pour the wet mixture over the cereal mixture and stir to coat. Spread the mixture onto a large baking sheet and bake for 40 minutes or until golden brown, stirring halfway through. Add the raisins to the cooked granola. When cooled, store the granola in a covered container in the refrigerator. Keeps well for about a month. Serve over yogurt or seasonal fresh fruit.