1 cup cooked sorghum (cooked according to package directions)
½ cup dry whole oats
½ cup pepitas (pumpkin seeds)
cup slivered almonds
2 tablespoons sorghum syrup
2 tablespoons coconut oil
½ cup dried cranberries
½ cup unsweetened coconut chips
½ cup popped sorghum (popped according to package directions)

Preheat oven to 200° F. Spread 1 cup of cooked sorghum on a jelly roll pan. Place in preheated oven for 1 hour, turning every 15 minutes. Remove from oven and transfer to a large mixing bowl. Stir in oats, pepitas, and almonds.

Raise the oven temperature to 300° F.

In a 1 quart sauce pan, heat sorghum syrup and coconut oil just until coconut oil melts. Blend well. Set aside.

Pour liquid mixture over the dry ingredients; stir to blend well. Spread evenly on a jelly roll pan. Bake at 300°F for 30 minutes, turning every 10 minutes.

Remove from oven and stir in dried cranberries, coconut chips, and popped sorghum. Allow to cool. Break apart. Store in an airtight container.