Step 1

Preheat oven to 350ºF. Line a baking sheet with parchment paper. Spread the oats out on the baking sheet and toast for 15 minutes.

Step 2

Lower the oven temperature to 325ºF. In a large bowl, whisk together the maple syrup, sugar, coconut oil, vanilla, cinnamon and salt. Add the toasted oats, almonds, sunflower seeds, pumpkin seeds, cocoa nibs, currants and ground flaxseed. Stir to combine.

Step 3

Spread the granola mixture out on the parchment-lined baking sheet, pressing down to really compact it and push it into the corners. Bake for about 40 minutes, rotating baking sheet halfway through, until golden brown and firm. Cool completely in pan, then break into chunks and store in a sealed container at room temperature for up to 2 weeks (or up to 3 months in the freezer).