Maple Vanilla Grain Free Granola (GF)
An easy recipe for grain free granola, made with an assortment of nuts and seeds, lightly sweetened with cinnamon and pure maple syrup.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- 1 cup sliced almonds (raw, unsalted)
- 1 cup pecans (raw, unsalted)
- 1 cup walnuts (raw, unsalted)
- ½ cup pumpkin seeds (raw, unsalted)
- 2 tbsp chia seeds
- 2 tbsp extra virgin solid coconut oil, melted
- 2 tbsp pure maple syrup
- 1 tsp ground cinnamon
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 tsp vanilla extract
- 1 tsp maple extract, optional
Instructions
- Preheat the oven to 300 F, and position a rack in the center of the oven.
- Roughly chop the walnuts and pecans, then combine the almonds, walnuts, pecans, pumpkin seeds and chia seeds on a baking sheet. (If using whole almonds, instead of sliced almonds, you should chop those, too.)
- Drizzle with the melted coconut oil and maple syrup, then add the cinnamon, salt, vanilla and maple extracts. Use a spatula to evenly combine everything, then spread out into a single layer on the baking sheet.
- Bake for about 15-20 minutes, stirring once, until very fragrant and the nuts and seeds are toasted.
- Let cool completely. The granola will become crunchy as it cools.
- Store in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 1 month.
Notes
Yields about 1 pound. With just nuts and seeds, this is a very nutrient rich and calorie dense granola. Recommended serving size is about 1/4 - 1/3 cup.
https://curlygirlkitchen.com/