Granola is one of those “healthy” foods that are usually not really healthy. Most store-brands are packed with added sugar, syrups or unhealthy oils. And while raisins, dried fruit or date chunks may taste great, they too tack on a ton of extra, unnecessary sugar.
That’s why I wanted to create a recipe that was low in sugar, naturally sweetened and full of healthy fats and oils.
Thus, I’m excited to share with you this coconut maple granola recipe! It’s crunchy, nutty, buttery, satisfying and lightly sweetened with pure maple syrup. This recipe packs a punch with three different types of nuts and five types of seeds. It’s an amazing source of~
- healthy fats
- especially omega 3’s
- Vitamin E
- Riboflavin (aka Vitamin B2)
Perfect for topping off your favorite coconut yogurt, guilt-free snacking, road trips or hiking.
Give it a try and let me know what you think!
Coconut Maple Granola
- 1 cup sliced raw almonds
- 1/2 cup raw walnut pieces
- 1/2 cup raw cashew pieces
- 1/2 cup raw sunflower seeds
- 1/2 cup raw pumpkin seeds
- 2 tbsp chia seeds
- 1 tbsp flaxseed meal
- 1 tbsp hemp seeds exclude for grain-free
- 1/2 cup coconut shreds
- 1/4 cup coconut flakes
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1 tbsp grass-fed butter or ghee swap with coconut oil for fully DF or Vegan
- 2 tbsp coconut oil
- 3 tbsp pure maple syrup
Mix all dry ingredients together and set aside.
Melt wet ingredients and pour over dry mixture, mixing and coating well.
Spread across a cookie sheet and bake at 325 for approximately 25 minutes or until crispy and golden brown.