Ingredients

• 3 cups old fashioned rolled oats
• 2 cups raw pepita seeds or nuts of choice (coarsely chop whole nuts)
• 1-2 cups currants or other dried fruit
• 2 cups unsweetened coconut flakes
• 1 14-ounce can sweetened condensed milk
• 2 tablespoons molasses or maple syrup (or other liquid sweetener)
• 1/2 teaspoon kosher salt

Instructions

1 - Preheat oven to 350°F. When heated, place coconut on a large baking sheet at toast just until pieces turn golden brown, about 5 minutes or so. Watch carefully and toss for even cooking. It is not necessary for each flake to be golden. Remove from baking sheet and set aside.

2 - Line the baking sheet with parchment paper. In a large bowl, toss together the oats, pepita seeds (or other nut), and 1/2 teaspoon salt. Pour in condensed milk and molasses, stirring until oats and nuts are evenly coated. Turn out onto prepared baking sheet in an even layer.

3 - Bake granola for 15 minutes. Toss with a spatula to break up clumps and to promote even baking. Bake an additional 10-15 minutes, or until granola is evenly golden brown. Let cool for a few minutes before transferring to a large, clean bowl. Granola may still feel soft, but will harden as it cools.

4 - Toss granola with dried fruit and coconut until evenly combined. Cool completely. Store in an airtight container or large resealable plastic bag.

5 - Enjoy!