Easy Maple Granola!

Easy Maple Granola
vegan ~ dairy-free ~ soy-free ~ gluten-free (use GF oats)

Serves: 16
Total Time: 45 minutes, includes prep (plus additional rest/cooling time)
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Maple Granola! This recipe came together quickly since I already had some leftover raw nuts (from my Raw Energy Balls) AND because my son so graciously dropped off some maple syrup to me on Friday. He goes on vacation in the summers up to Vermont each year and sometimes brings me back some delicious Vermont Maple Syrup. Check out my Apple-Maple Bundt Cake recipe – found here. So, this past Friday he stopped by and surprised me with a jug of maple syrup.
I immediately thought to make Maple Granola. My husband loves granola as a cereal in general, while I like adding it to my vegan yogurts or in smoothie bowls. Check out my Mango Smoothie Bowl recipe – found here! This Maple Granola recipe is so simple to make…. side note – this also smells A-Mazing! I turn off the oven completely, after ten or fifteen minutes have passed – I place them back into the oven while it is off and allow them to cool completely in there for a few hours. Meanwhile, your home smells like fresh baked cookies, lol. You can also choose to cool them completely on the counter. I really hope you try this one. Enjoy!

Ingredients:
4 Cups Old-Fashioned Rolled Oats
1/2 Cup Walnuts
1/2 Cup Raw Almonds
1/2 Cup Pepitas/Pumpkin Seeds
1/4 Cup Finely Shredded Coconut (unsweetened)
1/2 Cup Coconut Oil
1/2 Cup Maple Syrup
1/2 Tbsp Vanilla Extract
1/2 Tsp Salt
1/2 Tsp Ground Cinnamon
1/4 Tsp Ground Nutmeg

Directions:
-Pre-heat your oven to 300 degrees F.
-In a medium bowl, whisk together the maple syrup, coconut oil, vanilla, salt, cinnamon, and nutmeg.
–Note: It has been very hot here lately, so my coconut oil in the pantry has already melted into a liquid. If your coconut oil is still firm. You can heat the ingredients in the previous step in a saucepan over low heat to melt the coconut oil while combing the ingredients in that step.
-In a large bowl, add your oats, walnuts, almonds, pumpkin seeds, and shredded coconut. Mix together to combine.
–Note: For the walnuts, I break them apart with my hands just to break them up a bit instead of leaving them so large/whole. You can also chop the almonds/pumpkin seeds if you wish, but I left them whole.
-Next, line a large baking sheet with parchment paper. This works best to prevent the granola from sticking to your pan since we use maple syrup in this recipe.
-Add your mixed oats first to the baking sheet, then add your maple syrup mixture over top. Mix well to make sure all the oats are covered.
-Bake for 15 minutes then toss with a spatula or spoon to mix up in the pan.
-Next, I increase the heat to 325 degrees F., then bake for an additional 15 minutes.
-Remove the granola from the oven. You can allow the granola to cool completely on the counter, if you wish. However, I prefer to turn off the oven and leave them out for 15 minutes or so to allow the oven to cool down. Then, I place them back into the oven and allow them to cool completely in there for a few hours (about three or four hours).
-Once cooled you can store the Maple Granola in an airtight container in the pantry (if it is cool) for a week. You can also store the maple granola in the refrigerator if your home is too hot, or you may also freeze the granola if you wish.
-Enjoy!

Easy Maple Granola!

Recipe by Jessica Williams/ Vegan RescueCourse: Breakfast, Gluten-free, Dessert, SnacksCuisine: AmericanDifficulty: Easy

Servings

16

servings

Total time (Includes Prep Time)

45

minutes

Maple Granola! Oh…the smell of Maple Granola as it bakes. This will fill your home with a delicious aroma of cinnamon and sugar, life fresh baked cookies. Maple Granola is perfect as a cereal or makes a fantastic addition to vegan yogurts or in smoothie bowls. *Check out my Mango Smoothie Bowl recipe. This Maple Granola recipe is so simple to make. Enjoy!

Ingredients

• 4 Cups Old-Fashioned Rolled Oats

• 1/2 Cup Walnuts

• 1/2 Cup Raw Almonds

• 1/2 Cup Pepitas/Pumpkin Seeds

• 1/4 Cup Finely Shredded Coconut (unsweetened)

• 1/2 Cup Coconut Oil

• 1/2 Cup Maple Syrup

• 1/2 Tbsp Vanilla Extract

• 1/2 Tsp Salt

• 1/2 Tsp Ground Cinnamon

• 1/4 Tsp Ground Nutmeg

Directions

• -Pre-heat your oven to 300 degrees F.
• -In a medium bowl, whisk together the maple syrup, coconut oil, vanilla, salt, cinnamon, and nutmeg. *You can heat these ingredients in a saucepan if your coconut oil is solid. See note.
• -In a large bowl, add your oats, walnuts*, almonds, pumpkin seeds, and shredded coconut. Mix together to combine. See note about walnuts.
• -Next, line a large baking sheet with parchment paper. This works best to prevent the granola from sticking to your pan since we use maple syrup in this recipe.
• -Add your mixed oats first to the baking sheet, then add your maple syrup mixture over top. Mix well to make sure all the oats are covered.
• -Bake for 15 minutes then toss with a spatula or spoon to mix up in the pan.
• -Next, increase the heat to 325 degrees F., then bake for an additional 15 minutes.
• -Remove the granola from the oven. You can allow the granola to cool completely on the counter. However, I prefer to allow them to cool in the oven. If you opt to cool in the oven. First, remove them from the oven for 15 minutes to allow the oven to cool down. Then, return the granola to the oven and allow them to cool completely for a few hours. This usually takes about three or four hours.
• -Once cooled, store the Maple Granola in an airtight container in the pantry for about a week (if it is cool). Or you can also store the maple granola in the refrigerator. You can also freeze the granola if you wish.
• -Enjoy!

Recipe Video

Notes

• Coconut Oil: It has been very hot here lately. So, my coconut oil in the pantry has already melted into a liquid. If your coconut oil is still firm warm in a saucepan as noted above.
• Walnuts: You can break them apart with your hands, instead of leaving them so large/whole.
• You can also chop the almonds/pumpkin seeds if you wish, but I left them whole.