Vanilla-Maple Granola Love

Treat granola like an exciting topping for what seems boring with out.  It’s not meant to be eaten by the bowl full, or as a recurring snack as you pass by the big glass jar on the counter.  Granola is good for you, but in small amounts.  Sprinkle and savour every bite.  This recipe is my own, combining flavours that I love all mixed together.

Maple Vanilla Coconut Granola
Course: Breakfast
Servings: 8 cups
Ingredients
  • 4 cups rolled oats large flake, not instant or quick cooking
  • 1 cup unsweetened coconut sliced/shaved
  • 2 tbsp chia seeds or hemp hearts
  • 1/4 cup pepitas (pumpkin seeds)
  • 3/4 cup chopped walnuts or mix of almonds and walnut..or any other nut you love
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • 2/3 cup pure maple syrup
  • 1/3 cup coconut oil
  • 1 Tbsp vanilla extract
  • 1 cup mixed and chopped dried fruit cranberries, raisins, dried figs, dates, apricots, etc
Instructions
  1. Preheat the oven to 300°F.
  2. In a large bowl add all the dry ingredients (except dried fruit) and mix.
  3. In a small pot over medium heat, warm the coconut oil, and maple syrup. Add salt. Bring mixture to light simmer, making sure salt is dissolved; remove from the heat, add vanilla, and pour over the dry ingredients. Mix together to make sure everything is well coated.
  4. Divide mixture among 2 baking sheets with edges (aka cookie sheets) and lined with parchment paper.
  5. Bake for 30-40 minutes, stirring after 10 minutes and then again every 5 minutes, rotating the pans, until granola is lightly golden brown.
  6. Remove from oven, divide and sprinkle fruit over each pan. Allow granola to sit and cool completely on pans before tossing and transferring to a sealed container. 

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