Coconut Maple Granola

Ahhh hi! Welcome to my blog. If you’re reading this, you are probably one of the first people to be here so THANK YOU. We’re going to be talking about a lotttt of amazing topics on here, but let’s start off with granola. Because obviously, right?

Granola is one of those foods that you can eat as a snack, on top of a smoothie, with yogurt or milk, on dessert– the list goes on. I love that it’s just as good on it’s own as it is with something else. The catch? Buying high quality granola at the store can cost a pretty penny and the less expensive versions are filled with crap + little nutrition.

Ready for the good news? Not only is it SO easy + quick to make at home, it tastes even better and you get to decide exactly what to include. This recipe took me a total of 20 minutes, from start to finish, and left me with a large jar of granola for the week. Well, it was intended for the week. I think I made it a whole 3 days.

I prefer my granola on the chunky side with lots of nuts. This recipe is full of protein, fiber, and healthy fats– It’s super satisfying and also keeps me full for a while. Feel free to add or remove any variety of ingredients– you really can’t mess it up!

INGREDIENTS:

1 cup cashews
1 cup almonds
1 cup rolled oats
1 cup unsweetened large coconut flakes
1/2 cup pepitas (pumpkin seeds)
2 tbsp flax seeds
1 tbsp cinnamon
1/2 tsp salt (more to taste
1/4 cup maple syrup
2 tbsp coconut oil
1 tbsp vanilla extract

TO MAKE:

Heat oven to 350 degrees.

Mix all dry ingredients into a large bowl. Mix all wet ingredients into another bowl. Pour over dry mixture and stir well, until combined.

Pour mixture onto baking sheet with parchment paper. Spread out evenly. Let bake for about 15 minutes. Toss the granola around and let bake for 5 more minutes. It should be golden and toasted. I normally will lightly salt again at this point.

Let it sit for 15 minutes to cool down– it will also get stickier during this time, which makes for the best bites! Enjoy right away or store in an air-tight jar for many weeks. Let it cool completely before storing.