About the Recipe
I often find store bought granola to be too sweet. I have solved that problem by making my own. This recipe is a starting point that can be easily adjusted to suit your preferences for nuts and seeds. Served over Greek yogurt, its a great way to start the day,
Recipe adapted from The NY Times
2 cups of roughly chopped raw pecans
1/4 cup and 1/3 cup maple syrup
4 cups certified GF old fashioned rolled oats
1 cup raw pumpkin seeds/pepitas
1 cup raw sunflower seeds
1 cup raw pistachios
1 cup unsweetened coconut flakes
1 cup sliced almonds
1/4 cup sugar
1 teaspoon flaky sea salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup unrefined melted coconut oil
Heat the oven to 375 degrees, and line a 12”x17” rimmed baking sheet with parchment paper.
Toss pecans with 1/4 cup maple syrup in a small mixing bowl and set it aside.
In a separate large bowl, combine the rest of the ingredients
Spread the oat mixture onto the baking sheet and bake for 7 to 10 minutes or until the edges start to turn golden. Remove the pan from the oven and carefully use a fork to mix the edges in toward the center and the center out toward the edges. Return the pan to oven and bake for 7 to 10 more minutes or until edges are golden, and mix again.
Sprinkle the maple-coated pecans over the top of the granola and bake for a final 7 to 10 minutes, or until the granola is evenly golden. Remove pan from the oven and let it cool completely.
Store the granola in an airtight glass container at room temperature for up to 2 weeks.