Recipe: Gluten-Free Maple Coconut Granola

YOU'LL NEED:

• 2.5 cups gluten-free rolled oats (plus more, use judgment)

• 1 cup raw walnuts

• 1 cup raw pecans

• 1 cup raw cashews

• 3/4 cup slivered almonds

• 2 TBSP chia seeds

• 1/2 cup - 3/4 cup dried coconut flakes

• 2 TBSP (or more to your liking) organic cinnamon

• 1/4 cup organic coconut oil, melted/liquefied

• 1/4 cup grade b maple syrup

• pinch of salt

TO MAKE:

Pre-heat over 325' degrees. In a large mixing bowl, combine the first 8 ingredients and mix to fully combine. In a separate bowl, mix coconut oil and maple syrup to combine. Slowly pour oil/syrup mixture over your nuts and oats and then with both hands massage mixture together to fully incorporate. If your mixture in very dry, feel free to add in more syrup or oil (a TBSP at a time), the mixture should feel moist. Sprinkle a pinch of salt on top and toss the mixture for another few seconds.

Dry Ingredients:

After a coconut oil + maple syrup massage:

Spread out mixture on a baking sheet lined with parchment paper or a silpat baking sheet into one even layer. Bake on the middle rack for about 45 minutes, stirring every 10 minutes (I set a timer) to get an even golden brown mixture. After 30 minutes in the oven, check the mixture every 5 minutes. Once the mixture has baked/dried and has a golden brown texture and a bit of crunch to the oats, it's ready. Let completely cool. Store in glass jars or airtight container for up to 3 weeks. Enjoy!

I love to store in mason jars or old jam jars and tie with ribbon (whatever I have on hand... satin or curly ribbon, clear bags, homemade labels or stickers) and give as gifts, especially around the holidays!

*Vegan *Vegetarian *Dairy-Free *Gluten-Free