Description
Deliciously sweet and nutty with hints of honey and maple syrup. It’s your new snack.
Ingredients
Scale
- 2 cups gluten free oats
- 1 cup dry roasted cashews
- 1/3 cup pumpkin seeds
- 1/3 cup pecans (halved or whole)
- 1/2 teaspoon salt
- 1/4 cup raisins
- 1/4 cup unsweetened dried cranberries
- 1/4 cup unsweetened coconut flakes
- 1/2 cup coconut oil, melted
- 2 tablespoons honey
- 4 tablespoons maple syrup, divided in half
Instructions
- Preheat your oven to 375F. Line a baking sheet tray with parchment paper and set aside.
- In a mixing bowl, combine the oats, cashews, pumpkins seeds, pecans, salt, raisins, cranberries and coconut flakes. Toss with a rubber spatula to combine everything together.
- Pour the melted coconut oil on top. Quickly toss with the spatula until the mixture is fully combine and everything is coated with the oil – work with it for about 30 seconds.
- Add in the honey and 2 tablespoons maple syrup. Toss again to fully combine.
- Smooth the granola mixture on the prepared baking sheet tray. Spread out until the mixture is in a thin layer around the entire baking sheet tray.
- Bake for 5 minutes. Remove from the oven and mix up the mixture and turn it over. Bake for another 5 minutes. Mix the mixture up again and turn it over. Bake for another 4-5 minutes or until the oats are toasted brown. Be careful not to burn the oats.
- Remove from the oven. Drizzle remaining 2 tablespoons of maple syrup over the granola. No need to mix, just let it cool in the pan over a wire rack until you can handle it – about 45 minutes.
- Store in an air tight container on the counter.
Enjoy!
- Prep Time: 5
- Cook Time: 20
- Category: breakfast
- Method: oven