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We are big fans of granola in the Bryant household … We use it to top cottage cheese, Greek yogurt, and sometimes eat it just like cereal with whole milk. The thing I appreciate most about this recipe is there are so few ingredients and once it’s in the oven, there is nothing else I need to do. No flipping. The final product is a crunchy granola with a whole lot of toasty flavor. Feel free to swap out the nuts for your preference or add in some dried fruit once the granola has baked and cooled!

Take care, y’all. 🙂

Cheers,

CB

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MAPLE PECAN GRANOLA (GF)

Ingredients:

• 4 tablespoons coconut oil
• 1 cup maple syrup
• 1 tablespoon ground cinnamon
• 1/4 cup ground flaxseed
• 1/2 tsp. Kosher salt
• 5 cups GF oats
• 1 1/2 cups chopped pecans
• 1/2 cup pepitas

Directions:

1. Preheat oven to 325 F.
2. In a glass measuring cup, add maple syrup and coconut oil. If the coconut oil is still solid, place measuring cup in the microwave for 20 seconds at a time until melted. Mix maple syrup and coconut oil together until fully incorporated.
3. Pour maple syrup and coconut oil into the bottom of a large bowl. Add in ground cinnamon, ground flaxseed and Koshler salt. Mix well.
4. Add in oats, pecans, and pepitas to the wet ingredients and mix until everything is evenly coated.
5. Line a baking sheet with parchment paper. Pour granola mixture onto the baking sheet, smoothing into a flat layer.
6. Bake for 35 minutes until golden.
7. Remove granola from oven and let cool completely before breaking into pieces.
8. Add granola to an airtight container, will store for up to 2 weeks.

ENJOY!!

Check out the video above for a few behind the scenes clips of this granola coming together!