Cinnamon Granola
Deliciously paired with a smoothie bowl or enjoyed on its own with some coconut or almond milk, this granola has winter’s warm spice flavors and a tasty crunch.
Ingredients
- 1 cup gluten-free rolled oats
- 1/2 cup chopped raw walnuts
- 1/2 cup unsweetened coconut chips or flakes
- 1/4 cup raw sunflower seeds
- 1/4 cup melted coconut oil
- 1/8 to 1/4 cup maple syrup
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/2 tsp sea salt
Instructions
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- Combine the oats, walnuts, coconut chips, and sunflower seeds in a medium bowl.
- In a small bowl, mix together the coconut oil, maple syrup, cinnamon, vanilla, and salt. Drizzle over the oat mixture and toss to evenly coat.
- Spread the mixture onto the prepared baking sheet. Bake for 20 to 22 minutes, stirring halfway through, until golden brown and fragrant. Allow to cool completely on the baking sheet . The granola will crisp as it cools.
- Store in an airtight container at room temperature for up to one week.
