Preheat oven to 315 degrees and spray a large sheet pan with cooking spray, or line with parchment paper.
Add all dry ingredients to a large bowl: oats, sunflower seeds, coconut, almonds, and sesame seeds. Stir to combine and set aside.
Make the sauce by adding butter to a large saucepan. Melt the butter over medium heat.
Add all sauce ingredients EXCEPT baking soda.
Bring the mixture to a boil and once boiling, remove from heat and stir in baking soda.
Pour immediately over the dry oat mixture and toss to evenly coat everything.
Pour mixture onto prepared pan and spread into an even layer.
Bake for 8 minutes. Remove from oven and toss mixture, then gently press down on it with your spatula to flatten it back into the pan. Bake for another 8-12 minutes until golden.
For best results and yummy "clumps" of granola, allow the granola to cool completely in the pan before stirring or breaking it up.
This recipe yields about 8 cups of granola. Serving size is 1/4 cup.
Store leftover granola in an airtight container or freezer-safe ziplock bag for up to 3 months.
Make it vegan. Substitute coconut oil for butter and agave nectar for honey.
Add dried fruit. Raisins, craisins, or freeze dried fruit
Make it nut free. Substitute seeds (like pumpkin or sunflower), or dry fruit instead.
Substitute flax seeds. Substitute the brown sesame seeds for flax seeds
Make it gluten free. This recipe is gluten free so long as you make sure your oats are gluten free. Gluten is naturally found in wheat, rye, and barley, but not all manufacturers guarantee that their products do not contain gluten. Check the packaging to be sure! To make gluten free granola, be sure your oats are gluten free
To store: Allow granola to cool completely and place it in an air tight container. Store granola in a cool, dry location for 4-6 weeks.To freeze: Allow granola to cool completely and place in a freezer safe container or ziplock bag. Freeze for 2-3 months.