All toasted to perfection.

Maple Coconut Granola

There’s nothing like the smell of Homemade granola,

filling your kitchen. This is one of my favorite recipes because it uses just a bit of coconut oil and maple syrup for the perfect touch of sweetness. Granola is also super easy to make substitutions. If maple and coconut aren’t your thing, use a different oil and sweetener of your choice; honey, agave, pecans or walnuts are all fair game. I like to add these berries from Trader Joe’s (the raspberries are my favorite). If you add freeze dried berries, be sure to mix them in after the granola is done baking. Enjoy with your favorite milk or yogurt!

All the ingredients ready for some mixing.

All the ingredients ready for mixing.

Granola ready for the oven.

Granola going into the oven.

All toasted to perfection.

All toasted to perfection.

Maple Coconut Granola

– 2 cups raw oats
– 3/4 cup raw almonds, chopped
– 1/4 cup raw, unsalted sunflower seeds
– 1/4 cup raw, unsalted pumpkin seeds
– 2 tablespoons flax seeds
– 2 tablespoons chia seeds
– 1/4 teaspoon unsweetened coconut flakes (I like the large ones)
– 3 tablespoons maple syrup
– 2 tablespoons coconut oil
– 1 teaspoon cinnamon
– 1 teaspoon vanilla extract

1. Preheat the oven to 300 degrees and line a baking pan with tin foil.
2. In a large bowl combine the oats, almonds, sunflower seeds, pumpkin seeds, flax seeds, chia seeds, coconut flakes, maple syrup, coconut oil, cinnamon, and vanilla.
3. Mix ingredients together and spread over the baking pan.
4. Place in oven and set a timer for 10 minutes. After 10 minutes, remove from oven and mix around the granola, then place it back in the oven for 8-10 more minutes until granola is slightly browned.
5. Let cool, and enjoy!

Note: This recipe has been adapted from multiple blogs and online recipes.


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