Maple Cranberry Pecan Granola
Ingredients
- 3 cups gluten-free rolled oats
- 3/4 cup activated pecans, 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 an oven to 300°F (150°C).
Combine oats, cranberries, nuts, coconut, flour, salt, and cinnamon together and set aside.
Whisk together the coconut oil, syrup, and vanilla until smooth.
Pour the coconut oil mixture over the oat mixture and stir until fully combined.
Spread the mixture evenly onto an unlined, rimmed baking sheet in a thin, single layer.
Bake for 40 minutes, stirring halfway through at 20 minutes and checking at the final 10 minutes.
After 40 minutes, remove from the oven and do not stir; allow it to cool completely before storing in an airtight container.
Notes
The less you stir during baking, the more clusters will form, which is great for snacking.
