Ingredients:
3 Cups Oats - Use Gluten Free Oats for GF Granola
1/2 Cup Raw Walnuts - Chopped
1/2 Cup Raw Pecans - Chopped
1/2 Cup Unsweetened Coconut - Large Shredded
1/2 Cup Maple Syrup
1/4 Cup Coconut Oil
1 teaspoon Vanilla Extract
1 teaspoon Cinnamon
1/4 teaspoon Sea Salt
3 Cups Oats - Use Gluten Free Oats for GF Granola
1/2 Cup Raw Walnuts - Chopped
1/2 Cup Raw Pecans - Chopped
1/2 Cup Unsweetened Coconut - Large Shredded
1/2 Cup Maple Syrup
1/4 Cup Coconut Oil
1 teaspoon Vanilla Extract
1 teaspoon Cinnamon
1/4 teaspoon Sea Salt
Directions:
Combine oats, chopped pecans, walnuts, coconut, cinnamon and salt in a large bowl. In a smaller bowl mix together the maple syrup, coconut oil and vanilla extract. Pour the wet ingredients over the dry mixture into the large bowl and combine. Spread the granola evenly on top of a greased cookie sheet and bake in a pre-heated oven at 300 for 30 minutes. After 30 minutes, take out the pan, stir the granola around with a spatula, then rotate the pan and return it to the oven. Bake the Maple Nut Granola for another 12 to 15 minutes, until it reaches your desired preference of brown crispiness.
Combine oats, chopped pecans, walnuts, coconut, cinnamon and salt in a large bowl. In a smaller bowl mix together the maple syrup, coconut oil and vanilla extract. Pour the wet ingredients over the dry mixture into the large bowl and combine. Spread the granola evenly on top of a greased cookie sheet and bake in a pre-heated oven at 300 for 30 minutes. After 30 minutes, take out the pan, stir the granola around with a spatula, then rotate the pan and return it to the oven. Bake the Maple Nut Granola for another 12 to 15 minutes, until it reaches your desired preference of brown crispiness.
Makes About 6 Cups Maple Nut Granola