Ingredients

The following ingredients have 4 Servings
  • 1/3 cup (80 ml) grade A maple syrup
  • 1/3 cup (~80 g) nut or seed butter*
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt 
  • 1 tablespoon ground cinnamon
  • 2 cups (160 g) rolled oats (not instant), gluten-free if necessary
  • 1/2 cup (32 g) pumpkin seeds
  • 1/2 cup (54 g) slivered almonds
  • 1/2 cup (58 g) walnuts, chopped
  • 1/2 cup (~50 g) unsweetened coconut flakes (not shredded, it will burn)
  • 1/3 cup (40 g) dried fruit or chocolate chips of choice (Optional)

Instruction

  • Prep: First, preheat the oven to 325F. Add the maple syrup, nut/seed butter, vanilla extract, cinnamon, and salt to the base of a large bowl. Whisk until evenly incorporated.
  • Stir: Then, pour the oats, pumpkin seeds, almonds, walnuts, and coconut into the bowl and fold them into the wet mixture, until all pieces are evenly coated. Transfer this mixture to a greased or lined baking tray and press it into a thin, even layer using a spatula.
  • Bake: Bake for 20 minutes on the bottom rack of the oven, then remove and use a spatula to toss/flip the granola. Return to the oven and bake for an additional 6-7 minutes, then remove.
  • Add Fruit/Chocolate: Immediately sprinkle the dried fruit and/or chocolate chips over the granola, using a spatula to gently toss the mixture. If you’d like the chips to completely melt, stir them a bit more until they melt completely. Let the granola and chocolate cool completely on the tray before removing.
  • Serve: Serve as desired; store leftovers at room temperature or in the refrigerator (recommended for crunchier granola) for up to one month.