This granola has ingredients you can feel good about. Most granolas you find in the store are high in processed sugar, unhealthy oils and preservatives. This easy homemade granola is full of healthy fats and fiber to keep you full until lunch. I like to serve it on top of plain Greek yogurt or with almond milk. It's also a great topping for smoothies or just eaten on it's own.
This recipe makes about 6 cups of granola, and a serving is about 1/3 cup.
- 3 cups gluten-free whole rolled oats
- 1 cup raw slivered almonds
- 1 cup raw pecan pieces
- 1/4 cup sunflower seeds
- 3/4 cup flaked unsweetened coconut
- 3/4 cup unsweetened dried fruit (cherries, apricots, cranberries, etc.)
- 1/4 cup coconut oil, melted
- 6 tablespoons maple syrup
- 3/4 teaspoon Himalayan salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- pinch nutmeg
- Preheat oven to 250 degrees F.
- In a large bowl combine the oats, nuts, seeds and coconut flakes.
- In a separate small bowl, combine the coconut oil, maple syrup, salt, cinnamon, vanilla, and nutmeg.
- Pour the maple syrup mixture over the oats mixture. Use hands to combine all together.
- Spread evenly on a big cookie sheet.
- Cook for 1 hour and 15 minutes, stirring every 15 minutes so it cooks evenly.
- Remove from oven and add the dried fruit.
- Let cool on pan for 30 minutes and then store in an airtight container.
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