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A glass jar of granola spills onto a wooden surface, with a wooden spoon nearby holding some granola, and a beige cloth in the background. The granola contains oats, nuts, and coconut flakes.
Penny Kovacs

Maple Cinnamon Granola

5 from 3 votes
While this recipe is not Whole30 or Paleo this Maple Cinnamon Granola is still gluten free, refined sugar free, dairy free and darn delicious! I wanted a healthier granola for David that wasn't filled with GMO's, refined sugars and processed junk. He absolutely loves this and I will be making this for him from now on! The best part is you can make this with steel cut oats or rolled oats. It also makes a huge batch! This Ball jar pictured is 64 ounces! enough to feed an entire family and then some!
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Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 12 people
Course: Breakfast, Lunch, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 cups Steel Cut Oats or rolled
  • 1 cup Pecans raw, chopped
  • 1 cup Slivered Almonds raw
  • 1 cup Sunflower Seeds raw
  • 1/2 cup Coconut, Shredded unsweetened
  • 2 Tbsp Cinnamon, ground
  • 1 tsp Himalayan Pink Salt
  • 1/2 cup Pure Maple Syrup
  • 1/4 cup Organic Coconut Oil melted (add more if you want a lot of clusters)
  • 1 tsp Pure Vanilla Extract

Method
 

  1. Preheat oven to 300˚F.
  2. Line a large rimmed pan with parchment paper
  3. In a large bowl combine oats, nuts coconut, cinnamon and salt
  4. In a small bowl combine maple syrup, coconut oil and vanilla
  5. Pour over dry mixture and toss to coat
  6. Spread granola onto pan and spread out as evenly as possible, pressing down with a spatula
  7. Bake 25 minutes
  8. Remove, toss, press down again and bake another 15 minutes
  9. Remove and allow to cool a bit then place pan in refrigerator for about an hour
  10. Remove, break apart and store in large glass jar
  11. Rolled oats will produce more clusters than steel oats
  12. Enjoy!

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