Grain-Free Granola Ingredients:
Yields: 20 1/4 cup servings
- 1/2 cup unsweetened coconut flakes
- 2 1/2 cups slivered raw almonds (slivered almonds do best here)
- 1 3/4 cup raw pecans
- 1 tbs ground flaxseed or 2 tbs hemp seeds
- 1 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 3 tbs olive oil
- 3 tbs maple syrup
- 2 tsp vanilla
Directions:
- Preheat oven to 325 degrees and position a rack in the center of the oven.
- In a large mixing bowl, combine the coconut, nuts, flax (or hemp) seeds, cinnamon, and salt.
- Add in the maple syrup and vanilla and mix well.
- Spread the mixture on the baking sheet and bake for approx. 25-30 minutes, until lightly browned.
- Remove from the oven and let cool.
Regular Granola Ingredients:
Yields: 20 1/4 cup servings
- 3 cups rolled oats
- 1 cup coarsely chopped pecans
- 2 tsp cinnamon
- 1/4 tsp sea salt
- 1/2 cup pure maple syrup
- 4 tbs olive oil
- 2 tsp vanilla extract
- 1/4 cup unsweetened coconut flakes (Bob’s Red Mill brand is great)
- 1/4 cup toasted pepitas (optional)
- 1/4 cup cranberries (optional)
Directions:
- Preheat the oven to 325 degrees F and line a large baking sheet with parchment paper.
- Stir together the oats, pecans, cinnamon, and salt in a large bowl.
- Add the maple syrup, oil, and vanilla. Stir to coat.
- Spread the mixture on the baking sheet and bake for approx 25-30 minutes, until lightly browned.
- Remove from the oven and let cool.
- Add in the coconut flakes, pepitas, and cranberries.
Variations & Notes
If doubling the recipe, place on two cookie sheets so granola isn’t crowded and can cook more evenly. Do not place cookie sheet on the bottom 2 racks as the granola will overcook.
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It turned out amazing! Thank you so much for such a wonderful recipe!