Maple Cranberry Pecan Granola
Ingredients
- 3 cups gluten-free rolled oats
- 3/4 cup activated pecans and @kitzlivingfoods walnuts, roughly chopped
- 3/4 cup walnuts, brazil nuts and/or any of your favourite FODMAP-friendly nuts, roughly chopped
- 1/2 cup organic desiccated coconut
- 1/2 cup sundried cranberries
- 1/2 cup rice flour
- 1/2 tsp himalayan salt
- 1 tsp cinnamon
- 3/4 cup coconut oil, liquid state
- 1/2 cup rice malt or maple syrup
- 1 tsp vanilla or 1 drop of pure vanilla essence
Extras
- plant-based yoghurt
Preparation
Preheat oven to 350°F (175°C).
In a large bowl, mix together the oats, nuts, coconut, cranberries, rice flour, salt, and cinnamon.
In a separate bowl, combine the coconut oil, syrup, and vanilla.
Pour the wet mixture over the dry ingredients and stir until well coated.
Spread the mixture evenly on a baking sheet.
Bake for 30-40 minutes, stirring every 10 minutes, until golden brown.
Remove from oven and let cool completely.
Store in an airtight container.
Tips
This granola is versatile and can be enjoyed as a breakfast or snack without refrigeration.
Cranberries support digestive health and can be substituted with up to 3 tablespoons of raisins if needed.
The combination of tart cranberries, sweet syrup, and buttery pecans makes this a flavorful option.
