Maple Coconut Granola (V, GF)

It’s September, and where I live in Canada it’s very suddenly starting to feel like fall. I know it’s not technically fall yet, but that isn’t stopping me from getting exciting about knit sweaters, fall hikes and all the cozy comfort foods.  But before I jump right into pumpkin-spice-everything, I figured I’d transition with a cozy food that’s good year-round: Granola!

This maple coconut granola is just the thing you need to take you into this new season. It makes getting out of bed on a chilly fall morning so much better. It’s made with gluten-free rolled oats, as well as nuts, seeds and coconut chips for extra protein and crunch. The taste is coconutty, cinnamony, and not too sweet. Best of all, unlike most store-bought granolas that always seem to have sugar listed as one of the top ingredients, this granola is naturally sweetened with maple syrup.

For most of my life, I had no idea that people made their own granola. Crazy right? I thought it was just this really great stuff that came out of a box, like cereal. But once I started making it myself, I realized that the store-bought stuff just doesn’t compare. Better yet, it turns out that granola is actually really easy to make too. Yes please!!

This maple coconut granola is great on it’s own, as cereal with your favourite non-dairy milk, or on top of coconut yogurt and fruit as a parfait.

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MAPLE COCONUT GRANOLA (V, GF)

This maple coconut granola is great on it's own, as cereal with your favourite non-dairy milk, or on top of coconut yogurt and fruit as a parfait.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 16 servings (1/2 cup each)

Calories 315 kcal

Ingredients

• 4 cups gluten-free rolled oats*
• 1 cup whole raw almonds (roughly chopped)
• 1 cup raw pumpkin seeds
• 1 cup coconut chips*
• 1/3 cup sesame seeds
• 1 tsp cinnamon
• 3/4 tsp sea salt
• 3/4 cup pure maple syrup
• 1/4 cup coconut oil (melted)

Method

1. Preheat oven to 300°F. Line a large baking sheet with parchment paper.

2. In a large mixing bowl, combine the oats, almonds, pumpkin seeds, coconut chips, sesame seeds, cinnamon and sea salt. Stir. Pour in maple syrup and coconut oil, and mix thoroughly until everything is evenly coated.

3. Pour granola mixture on to lined baking sheet. Firmly press it into an even layer using either the back of a large spoon or your fingers.

4. Bake for 20 minutes. Remove from oven and stir gently. Press firmly back into an even layer, and bake for another 20 minutes or until golden and fragrant.

5. Let cool completely before gently breaking it up into small clusters. I store mine in a large glass jar for up to 3 weeks. Enjoy!

Notes

• I use these gluten-free oats and these coconut chips.
• Nutritional information is approximate and based on 1/2 cup of granola.

Did you enjoy this recipe? Leave a comment, share it with your friends, and don’t forget to snap a picture for Instagram and tag #plantifuleating so I can see your creations!

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