This granola recipe is delicious on its own, or topped on yogurt, kefir or chia pudding. Dried fruit is omitted to keep the sugar content relatively low compared to other granola recipes (I like to use fresh fruit instead!).
Ingredients
- 1 1/2 cups large flaked rolled oats
- 1/2 cup unsweetened coconut flakes
- 1/2 cup slivered raw almonds
- 1/2 cup raw pecans, chopped
- 1/2 cup pumpkin seeds or sunflower seeds
- 1/4 tsp sea salt
- 3 Tbsp coconut oil
- 1/4 cup maple syrup
- 1 tsp pure vanilla extract
Directions
- Preheat oven to 325F.
- In a large mixing bowl, combine oats, coconut flakes, almonds, pecans and salt.
- Melt coconut oil in a saucepan, and then stir in maple syrup and vanilla extract.
- Add wet ingredients to dry ingredients and mix until oats and nuts are thoroughly coated.
- Spread granola evenly on a baking sheet lined with parchment paper and bake for 20 minutes, until golden and fragrant.
- Remove from oven and let cool completely before storing.