Recently while visiting Marilyn in Canada, I watched her make this cereal; and it is fast, simple, and tasty. It’s a great way to eat “seeds.” Sometimes I add the finely chopped raw ginger! 2 cups flaxseeds (can do 1 cup golden and 1 cup brown flaxseeds) 1 cup water 1 tsp natural vanilla flavoring ½ cup pumpkin seeds ½ cup chia seeds ½ cup sunflower seeds ½ cup sesame seeds ½ cup hulled hemp seeds ½ cup poppy seeds ½ cup raw nuts, chopped ½ cup shredded or flaked coconut 1 tsp finely chopped ginger, if desired ½ cup raisins (coarsely chopped) ½ cup cranberries (coarsely chopped) If you miss rolled oats (and some do), place 2 cups dry rolled oats on parchment-covered cookie sheet. Bake in oven preheated to 350° F for about 30 minutes until crisp and browned. Watch carefully so they don’t burn. Then stir them into the seed granola. Preparation Place flaxseeds, water, and vanilla in a large bowl. Cover and let stand covered until all moisture soaks in (about 2 hours or can leave overnight in the refrigerator). Add all other seeds, mixing well. Place parchment paper on two large cookie sheets. Divide mixture between sheets and spread evenly. Bake in oven preheated to 300° F for about 45 minutes. Remove and stir. Turn oven down to 285° F and return to oven for another 45 minutes or until it feels dry to the touch and is brown. Turn off heat and let cool in the oven. When cool, add dried fruit. Store in a closed container. (I keep mine in the refrigerator.) Serving Serve plain or with any type of nondairy milk or applesauce or fresh fruit such as sliced persimmons or bananas, or just by itself as a chewy snack.