Nut-Free Coconut Maple Granola

Vegan, gluten-free, nut-free, soy-free

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It's time for a nut-free (but still delicious) all natural granola recipe! This crunchy granola take less than 10 minutes to throw together and is bursting with good-for-you ingredients. Feel free to change up the seeds or sweeteners as you see fit. Enjoy is sprinkled over granola, oatmeal, smoothie bowls, or just grab it by the handful for a quick pick me up.

Yield
5 cups
Prep Time
10 Minutes
Cook time
25 Minutes
Total Time
35 Minutes

Ingredients:

Dry ingredients:
  • 2 cup gluten-free rolled oats
  • 1/3-1/2 cup coconut sugar (depending on how sweet you like it)
  • 6 tablespoons puffed quinoa or amaranth
  • 1/4 cup sunflower seeds
  • 1/4 cup chia seeds
  • 1/4 cup dried cranberries
  • 1.5 teaspoons cinnamon
  • 1/4-1/2 teaspoon fine grain sea salt
Wet ingredients:
  • 1/4 cup coconut oil
  • 1/4 cup pure maple syrup
  • 1.5 teaspoons pure vanilla extract

Directions:

  1. Preheat oven to 325F and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, stir together the dry ingredients.
  3. In a small pot, heat the coconut oil over low heat until melted. Remove from the burner and stir in the maple syrup and vanilla.
  4. Pour the wet ingredients over the dry and stir well to combine, until the oats are fully coated in the wet mixture.
  5. Spread the granola onto the baking sheet in a thin layer. Bake for 15 minutes, remove and stir, and bake for another 8-10 minutes until golden and fragrant. Watch closely during the end of baking to ensure it doesn't burn.
  6. Cool on the pan for 45 minutes to 1 hour. It will harden up as it cools.

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