Maple Nut and Seed Granola
Crunchy oat clusters baked with mixed nuts, seeds, cinnamon, maple syrup, and coconut oil.
Equipment
- Large baking sheet
- Parchment paper
- Large mixing bowl
- Spatula
Ingredients
Main Ingredients
- 3 cup old fashioned rolled oats not instant
- 1 cup mixed nuts walnuts, pecans, almonds, chopped
- ½ cup mixed seeds pumpkin, sunflower, chia
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup unsweetened coconut flakes optional
- ¼ cup maple syrup
- ¼ cup coconut oil melted
- 1 tsp vanilla extract
Instructions
Cooking
- Heat. Heat the oven to 325 degrees F and line a large baking sheet with parchment.
- Mix. Stir the oats, nuts, seeds, cinnamon, salt, and coconut flakes in a large bowl.
- Coat. Add the maple syrup, coconut oil, and vanilla and toss until evenly coated.
- Bake. Press the mixture onto the sheet and bake 22 to 28 minutes, turning once, until golden.
- Cool. Cool completely on the sheet, then break into clusters and add dried fruit if you like.
Notes
Substitutions: Honey replaces maple syrup and olive oil replaces coconut oil. Use certified gluten free oats if needed.
Tips: Press firmly and cool completely for clusters.
Storage: Airtight at room temperature for up to 2 weeks or freeze up to 3 months.
Nutrition is calculated for 1/2 cup and does not include the optional coconut flakes or dried fruit.