Ingredients

The following ingredients have 17 Servings
  • 1 ½ cups nuts, roughly chopped
  • 1 cup unsweetened coconut flakes
  • ½ cup gluten free rolled oats
  • ¼ cup ground flaxseed
  • ½ teaspoon ground cinnamon (optional)
  • ¼ teaspoon ground nutmeg (optional)
  • ¼ teaspoon salt (optional)
  • 1 tablespoon coconut sugar
  • 2 tablespoons melted coconut oil
  • ¼ cup pure maple syrup

Instruction

  • Preheat the oven to 300°F. Line a medium or large baking sheet with parchment paper or greased foil. Set aside for later.
  • Add all ingredients except coconut oil and maple syrup to a large bowl. Stir until well mixed.
  • Add coconut oil and maple syrup. Using a rubber spatula, stir and fold until well mixed.
  • Pour mixture onto the prepared baking sheet. Using a rubber spatula, press down and pack the granola mixture together to create an even, flat, and very tightly-packed layer, about ½ inch thick. Your granola may not cover the entire baking sheet. Now, nudge the sheet of granola apart in the center (dividing the tightly-packed layer in half), to let air through.
  • Bake for 20 minutes. Rotate baking sheet. Bake for 18-22 more minutes, until granola is a deep golden brown. Mine took 40 minutes total. Do not flip or move granola—it is fragile and needs to crisp up while cooling.
  • Place baking sheet on a cooling rack. Allow to cool for about 30 minutes, or until completely cooled and firm. Break sheets of granola into clusters. Enjoy! Storing instructions below.