Crunchy Autumnal Maple Granola
Ingredients
- 2 cups (500ml) gluten free rolled oats
- 1 cup (250ml) pecans, chopped
- 1/2 cup (125ml) almonds, chopped
- 1/2 cup (125ml) pumpkin seeds
- 1/4 cup (60ml) sunflower seeds
- 2 tsp ground cinnamon
- pinch of salt
- 1/3 cup (80ml) maple syrup
- 1/4 cup (60ml) coconut oil
- 1/3 cup (80ml) coconut flakes
- 1/3 cup (80ml) raisins
Preparation
Preheat oven to 140°C (280°F)
In a mixing bowl, combine oats, pecans, almonds, pumpkin/sunflower seeds, cinnamon and salt
In a small bowl, combine coconut oil, with maple syrup and stir
Pour wet ingredients into the dry and mix thoroughly
Pour the mixture evenly onto a parchment lined baking sheet
Bake for 15 minutes, then stir and spread back to an even layer
Return to the oven for 15 more minutes
Let it cool
Combine with coconut flakes and raisins and transfer to an airtight container
