Im so excited to be sharing this recipe with you! I have been making homemade granola religiously for the past year and have tried many different variations. This is by far my favourite basic (and simple) recipe which can be tweaked to your liking. Not to forget, it's gluten free, naturally sweetened and made with unrefined coconut oil. I enjoy it best with creamy homemade almond mylk but it can be eaten with any type of milk or by the handfuls as a quick snack.
Ingredients:
4 cups certified gluten free oats
1 cup coconut flakes
3/4 cup dried cranberries
2/3 cup pumpkin seeds
1/3 cup chia seeds
1 teaspoon vanilla bean powder
1/2 teaspoon cinammon
Pinch of salt
Dash of nutmeg
1/2 cup coconut oil
1/2 cup Canadian maple syrup
Instructions:
Preheat oven to 350 degrees. Line a 2 large baking sheet with parchment paper and set aside.
Combine gluten free oats, coconut flakes, cranberries, pumpkin seeds, chia seeds, vanilla bean powder, cinammom, salt and nutmeg to a large bowl and mix.
In a saucepan, add coconut oil and maple syrup. Heat on low until coconut oil is melted. Be sure to not burn the mixture. Once fully melted, add syrup to oat mixture and mix well until combined.
Using a large spoon, divide the granola onto baking sheets and spread it into an even layer. Bake for 12 minutes and then remove it from oven and give it a stir (this helps it to bake evenly). Put it back into the oven for an additional 7-10 minutes. Let the granola cool completely before storing in an airtight container.