Instructions:

• Step 1 - Gather Your Ingredients. #1 - 1 Cup Roasted Sunflower Seeds, #2 - 1 Cup Almonds, #3 - 1 Cup Walnuts, #4 - 1/2 Cup Maple Syrup, #5 - 1 Cup Brown Sugar, #6 - 4 Cups Oats Heaping, #7 - 1/2 Cup Honey, #8 - 1 Cup Peanut Butter, #9 - 1/2 Cup Peanut Butter Powder, #10 - 1/2 Cup Chocolate Chips, #11 - 2 TBSP Vanilla, #12 - 1 TBSP Cinnamon.
• Step 2 - Mix Wet Ingredients. Pour the maple syrup, honey, peanut butter, and vanilla into a dish that can go into the microwave. Heat on high for 4 minutes.
• Step 3 - Gather Your Nuts. Get the almonds, sunflower seeds, and almonds ready for grinding. You can substitute different nuts that you may have on hand. I do say that sunflower seeds and almonds are really good, so I don’t like leaving them out.
• Step 4 - Grind Your Nuts. Pulse the nuts in a food processor until fluffy, but not dust. After 4-5 pulses works for me. I do it in batches, and don’t overfill. The nuts expand when pulsed. Take your time. Be safe.
• Step 5 - Mix Dry Ingredients. Now the nuts are ground up, pour all the dry ingredients; oats, brown sugar, cinnamon, dried peanut butter powder and the nuts into a large mixing bowl. I like to get my hands in there and mix it up. I can feel if there are clumps better this way. Put on a glove if that makes you feel more comfortable. I definitely recommend a glove for the next step.
• Step 6 - Mix Wet And Dry Ingredients Together. Pour the semi-cooled wet mixture over the top of the well-mixed dry mixture in the mixing bowl. Be careful. The wet mixture can be hot. At first, I use a spoon to mix and disperse the wet ingredients. As it’s being dispersed, the dry ingredients clump and this is what you are looking for. After a minute, then get a glove on and get in there. I squeeze with my hand and I’m trying to mix the ingredients and clump them along the way to test the mix. You are looking for good clumping. Mix for a few minutes until everything is incorporated well. Enjoy this step - it's fun.
• Step 7 - Fold In Chocolate Chips. With the mixture together in front of you, pour in the chocolate chips and fold them in gently.
• Step 8 - Pour Onto Sheet Pan. I line my sheet pan with a silpat, but you could use parchment paper if you don’t have a silpat. Once the sheet pan is lined, pour the mixture and spread it evenly.
• Step 9 - Bake. Keep an eye on the Granola when baking. If it gets burned, just in the slightest, then it’s going to go into the trash once you taste it, so I’m firm on cooking at 325. Bake for 15 minutes. Pull out the hot sheet pan and mix ingredients while being careful not to burn yourself. I use a spatula to get under the mixture and move the uncooked to the top and the cooked (browned) to the bottom. It’s important to get the corners mixed well. Put it back into the over for another 15 minutes. Repeat this once. Total cooking time 45 minutes.
• Step 10 - Cool. Let it cool on the silpat and come back after 30 minutes of cooling. The final product should be clumped on the bottom where it touched the silpat. Now it's time to store in your container. I use a cereal container.