Crunchy Coconut Macadamia Granola with Honey

1/2 cup unsulted sunflower seeds
1/2 cup pumpkin seeds
3/4 cup slivered almonds
1/2 cup unsweetened shredded coconut
1/4 cup oat bran
2 cups old-fashioned rolled oats
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup unsulated butter (or a little less)
1/2 cup honey
1/2 teaspoon vanilla essence
1 cup macadamia nuts, roughly chopped
1/2 cup dried currants
1/2 cup dried apple slices, chopped

Preheat oven to 180 degrees Celsius.

Combine the sunflower seeds, pumpkin seeds and almonds and spread in an even layer on a baking sheet lined with aluminum foil or parchment paper. Toast in the over for 5 minutes. Add the shredded coconut and toast for another 5 minutes. Keep an eye on the coconut as it can burn easily.

Remove the nuts and coconut from the oven and set aside to cool down completely. Lower the oven temperature to 150 degrees Celsius.

Combine the oat bran, rolled oats, cinnamon and ginger.

In a saucepan, melt the butter. Add the honey and vanilla extract and mix well. Pour this liquid mixture over the oat mixture and mix well. Spread the oat mixture on a baking sheet lined with parchment paper. Bake for 20 minutes and then turn the oat mixture. Bake for an additional 10 minutes or until golden brown.

Remove from the oven and allow to cool completely. Then break apart into small pieces and place in a bowl. Add the cooled nuts and coconut, the macadamia nuts, currants and apples and mix well.

Store in an airtight container in the refrigerator.