Get in my belly: EASY granola (Use those pumpkin seeds!)

Wondering what to do with all those pumpkin seeds? Make granola!
Go here for an easy how-to for roasting pumpkin seeds.

Here is an easy, low-fat toss and bake recipe that I pulled from Real Simple years ago. It's very versatile - I usually throw in whatever I have on hand or need to use up. This also makes a great gift.

Makes 6 cups | Hands-On Time: 05m | Total Time: 35m

Ingredients

4 cups old-fashioned rolled oats (not quick cooking)
1 cup sliced almonds (I used walnuts, unsalted cashews & sunflower seeds)
1/2 cup shredded coconut (preferably unsweetened)

1/4 cup unsalted pepitas (hulled pumpkin seeds) or shelled sunflower seeds
1/2 cup pure maple syrup
2 tablespoons canola oil
1/2 teaspoon kosher salt
1 cup dried fruit (such as cherries, cranberries, figs, raisins, or currants)

Directions
Heat oven to 350° F. On a rimmed baking sheet, toss the oats, almonds, coconut, and pepitas with the maple syrup, oil, and salt.

Bake, tossing once, until golden and crisp, 25 to 30 minutes.

Add the dried fruit and toss to combine. Let cool.

Nutritional Information
Per ServingServing Size: 1/4 cup
Calories 141
Fat  6g
Sat Fat  1g
Cholesterol  0mg
Sodium  41mg
Protein  4g
Carbohydrate  19g
Sugar  9g
Fiber  2g
Iron  1mg
Calcium  22mg