Maple Coconut Granola

Infused with maple and cinnamon, the flavours make this cozy snack or ready-made breakfast option the perfect addition to your weekly meal prep.

The pumpkin and sesame seeds in this recipe not only add to the crunchy texture, they are also rich in vitamins and minerals. Pumpkin seeds contain zinc, which is a great immune booster, and sesame seeds are a terrific source of magnesium and calcium, both of which are vital for strong bones and teeth.

Almonds deliver a satisfying nutty flavor to this granola and are a fabulous source of antioxidants, helping to protect our cells from oxidative damage, which is a contributor to aging and disease. They also contain a high amount of magnesium, which may help lower blood pressure levels among other benefits including blood sugar control.

Maple Coconut Granola Recipe

Made with whole grains, unrefined coconut oil, and naturally sweetened with pure maple syrup, this is a healthy granola you can feel good about eating and sharing with your loved ones!

Ingredients

• 3 c rolled oats
• 1 c crispy rice cereal
• ½ c chopped almonds
• ½ c unsweetened shredded coconut
• 2 Tbsp pumpkin seeds
• 2 Tbsp sesame seeds
• 1 tsp ground cinnamon
• pinch sea salt (about 1/8 tsp)
• ¼ c melted unrefined coconut oil
• ⅓ c pure maple syrup

Directions

1. Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, combine the oats, crispy rice cereal, almonds, shredded coconut, pumpkin seeds, sesame seeds, cinnamon, and salt. Add the melted coconut oil and maple syrup. Mix well, until the oats and nuts are completely coated.
3. Spread the mixture out onto the prepared baking sheet and gently bake for 20 – 25 minutes, until fragrant and golden, stirring often as the outside edges will tend to brown faster.  Allow the granola to cool completely as it will continue to crisp up as it cools. 
4. Store in an airtight container at room temperature for up to 2 weeks or in a sealed reusable freezer bag in the freezer for up to 3 months.

Substitutions

• For gluten-free granola, make sure the oats were processed in a gluten-free facility. Check the packing to be sure.
• Substitute pure maple syrup for honey or other liquid sweetener of choice.
• Make it nut free by substituting the almonds for extra seeds or dried fruit.
• For a chunkier granola, refrain from mixing the granola as it is baking. Once cooled, you can break up the granola into chunks.

Serving Suggestions

• Top off your yogurt, smoothie bowl, or chia pudding with a generous sprinkle of this granola. 
• Include it as a snack paired with fresh fruit or veggies.
• Add crunchy texture by mixing this granola into oatmeal, “nice” cream, or even muffin batter.
• Use it as an interesting soup or salad topper, creating a sweet and savoury taste.

You may also enjoy: Tips for Managing Time in the Mornings, Better Breakfast Routines and Hacks, and 11 Natural Sweeteners to Use Instead of Refined Sugar. 

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