MAPLE ROASTED CINNAMON GRANOLA WITH COCONUT

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I’m a total sucker for anything with oats; an oat crumble topping, overnight oats, warm oatmeal, oat bread and of course…granola. Granola is such a comfort food that just FEELS like fall. The kinds you find in grocery stores, however, are more often than not loaded with inflammatory oils, tons of hidden sugars and are very high in calories with little nutrient density. Making your own granola at home is cheaper, fresher, and so much healthier.

This is one of my all time favorite, easy granola recipes. I hope you enjoy it!

Maple Roasted Cinnamon Granola with Coconut

Dry Ingredients:

  • 3 cups gluten-free rolled oats

  • 1/2 cup unsweetened shredded coconut

  • 3/4 cup sunflower seeds, hulled

  • 1/2 cup black sesame seeds (regular are fine too)

  • 1/2 cup dried mulberries (optional)

  • 1/2 tablespoon ceylon cinnamon

  • 1/4 teaspoon sea salt

Wet Ingredients:

  • 1/2 cup coconut oil, melted

  • 1/2 cup real maple syrup

  • 1/2 teaspoon vanilla extract

Directions:

Heat oven to 300 F. Mix all dry ingredients (except the mulberries) in a bowl. In a separate bowl, combine wet ingredients. Add wet ingredients to dry ingredients and mix all to coat. On a sheet pan, lay the granola out in one even, tight layer for optimal crunchiness. Bake for about 1 hour (or until golden brown, depending on your oven), rotating the pan halfway through. Mix mulberries into granola for varied texture and more subtle sweetness.

Sprinkle this granola on yogurt and smoothies, eat it with some almond milk, bake it into desserts, or eat it my favorite way..by its good old self. <3