Maple Crunch Granola
Recipe for Maple Crunch Granola a perfect addition to your yogurt! Add to muffins, cakes, and cereal for a sweet and crunchy topping. Store in an air tight container at room temperature for up to two months.
Servings 10 servings
- 2 cups rolled oats
- 1 cup sliced almonds
- 3/4 cup pumpkin seeds
- 2/3 cup chopped walnuts
- 1/2 cup coconut flakes
- 1 cup dried cranberries
- 1/4 cup melted coconut oil
- 1/4 cup honey
- 1/4 cup maple syrup
- 3 Tbsp flaxseed meal
- 2 tsp cinnamon
- 1 tsp vanilla
- 1/4 tsp salt
In a medium bowl mix together oats, almonds, pumpkin seeds, walnuts, coconut, and cranberries.
Whisk together remaining ingredients in a separate bowl.
Pour wet mixture into dry mixture, stirring with spatula until evenly coated.
On a lines baking sheet spread granola into a thin layer.
Bake at 350 F for 30-35 min or until golden brown, stirring 2-3 times to prevent burning.
Granola will be slightly darker due to maple syrup.
Once cooled it will become crunchy!
Serve with yogurt, ice cream, atop cereal, or enjoy plain!