Maple Nutty Granola
Get ready to elevate your breakfast game with this irresistibly crunchy Maple Nutty Granola! Packed with wholesome old-fashioned rolled oats, a medley of raw almonds and pecans, and nutrient-rich pumpkin seeds, this homemade granola is bursting with texture and flavor. A touch of shredded unsweetened coconut adds tropical flair, while maple syrup and melted coconut oil infuse each bite with natural sweetness and a luscious hint of richness. Seasoned with warm cinnamon and a splash of vanilla, this granola is baked to golden perfection for ultimate crunch. Add optional dried cranberries for a pop of tart sweetness, making it a versatile treat to pair with yogurt, milk, or enjoy straight from the jar. Quick to prepare and perfect for meal prep, this healthy, gluten-free granola is a must-have for satisfying breakfasts or on-the-go snacking!
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 3 cups Old-fashioned rolled oats
- 1 cup Raw almonds
- 1 cup Raw pecans
- 0.5 cup Pumpkin seeds
- 0.5 cup Shredded unsweetened coconut
- 0.5 cup Maple syrup
- 0.25 cup Coconut oil (melted)
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.75 cup Dried cranberries (optional)
Instructions
Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, almonds, pecans, pumpkin seeds, shredded coconut, ground cinnamon, and salt. Stir well to distribute the ingredients evenly.
In a small saucepan or microwave-safe bowl, combine the maple syrup, melted coconut oil, and vanilla extract. Heat gently until mixed well and slightly warm.
Pour the wet mixture over the dry ingredients in the large bowl. Mix thoroughly to ensure the dry ingredients are evenly coated with the wet mixture.
Spread the granola mixture onto the prepared baking sheet in an even layer.
Bake in the preheated oven for 10 minutes. After 10 minutes, remove the baking sheet and stir the granola gently to ensure even toasting. Spread it back into an even layer and return to the oven.
Continue baking for an additional 12–15 minutes, or until the granola turns golden brown and fragrant. Keep an eye on it to avoid burning.
Remove the baking sheet from the oven and allow the granola to cool completely on the tray. It will crisp up as it cools.
Once cooled, if desired, mix in the dried cranberries or other dried fruits of your choice.
Store the granola in an airtight container at room temperature for up to 2 weeks. Serve with yogurt, milk, or enjoy as a snack.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 127 mg | 6% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 24.2 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 398 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
