How do I whip up a nutty maple cinnamon grain-free granola?

Experience the warmth of fall with our delightful Nutty Maple Cinnamon Grain-Free Granola recipe. Enjoy the perfect balance of sweetness and spice!

You'll need

Items needed to answer the question, How do I whip up a Nutty Maple Cinnamon Grain-Free Granola. Items include: Mixed nuts Shredded coconut, unsweetened Pumpkin seeds Sunflower seeds Pure maple syrup Ground cinnamon Sea salt Coconut oil

Mixed nuts 2 cups
Shredded coconut, unsweetened 1 cup
Pumpkin seeds ½ cup
Sunflower seeds ½ cup
Pure maple syrup ½ cup
Ground cinnamon 1 teaspoon
Sea salt ½ teaspoon
Coconut oil 1 tablespoon

Take note
Be careful not to over-toast the nuts and seeds, as they can quickly go from beautifully golden to burnt. Also, make sure to let the granola cool completely before storing it, or you'll end up with a sad and soggy mess.

1

Gather the Goodness

Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper. In a large mixing bowl, combine 2 cups of mixed nuts (such as almonds, walnuts, and pecans), 1 cup of unsweetened shredded coconut, ½ cup of pumpkin seeds, and ½ cup of sunflower seeds.

2

Maple Magic

Drizzle ½ cup of pure maple syrup over the nut and seed mixture. Sprinkle in 1 teaspoon of ground cinnamon, ½ teaspoon of sea salt, and 1 tablespoon of coconut oil. Give everything a good stir until well coated.

3

Into the Oven

Spread the granola mixture evenly onto the prepared baking sheet. Pop it into the preheated oven and bake for 20-25 minutes, stirring halfway through. Keep an eye on it towards the end to prevent burning.

4

Cool and Crunch

Remove the baking sheet from the oven and let the granola cool completely. As it cools, it will harden and become delightfully crunchy. Break it into clusters of deliciousness and store in an airtight container.