Citrus Peel Granola

Preheat the oven to 300°F (150°C) and line a large baking sheet with parchment paper.

Using a vegetable peeler, remove the colored part of the 4 washed organic citrus peels (orange, lemon, lime, or grapefruit) (avoid the white pith, which is bitter). Cut the peels into thin strips.

If you have time, dry the citrus peels: spread them on a plate and leave them at room temperature for 1-2 days until dry and slightly crisp. Alternatively, place them in a single layer on a baking sheet and dry in a 200°F (95°C) oven for 25-30 minutes, then cool completely.

Once dry, finely chop the citrus peels. You should have about 2 tablespoons of dried, chopped peels.

In a large bowl, combine the 4 cups old-fashioned rolled oats, 1 cup roughly chopped raw almonds, 1/2 cup pumpkin seeds, 1/2 cup unsweetened coconut flakes, 1/4 cup ground flaxseed, 2 tsp ground cinnamon, 1/2 tsp salt, and dried citrus peels.

In a small saucepan over low heat, warm the 1/2 cup pure maple syrup, 1/3 cup melted coconut oil, and 2 tsp vanilla extract, stirring until well combined.

Pour the wet ingredients over the dry ingredients and stir until everything is evenly coated.

Spread the mixture in an even layer on the prepared baking sheet.

Bake for 25-30 minutes, stirring once halfway through, until the granola is golden brown and fragrant.

Remove from the oven and let cool completely on the baking sheet without stirring (this allows clusters to form).

Once cooled, mix in the 1/2 cup dried fruit (cranberries, raisins, or cherries).

Store in an airtight container at room temperature for up to 2 weeks.