Maple Granola

In the summer, when fresh local fruits are available, we enjoy a bowl of fruit and yogurt topped with granola for breakfast. It is hard to find gluten-free granola in my local stores, and if I can find it, it is very expensive. So. as usual, I thought “there must be a better way”! This recipe is inspired by this one. To make it gluten-free use certified gluten-free oatmeal, if you don’t need to be gluten-free, you can use regular oatmeal for this tasty granola. I found some organic roasted coconut chips in the health food aisle of my local grocery store and I used those in place of shredded coconut. They were fairly big “chips” so I whirled them in the food processor to chop them up a bit. I definitely recommend them if you can find them.

Maple Granola
Prep time
Cook time
Total time
Recipe type: Breakfast
  • 4 cups rolled oats
  • ½ cup ground flax seed
  • 1 cup unsweetened shredded coconut
  • 1 cup raw, unsalted sunflower seeds
  • 1 cup walnuts, coarsely chopped
  • 1 cup pecans, coarsely chopped
  • 1 tablespoon cinnamon
  • ¼ teaspoon salt
  • ½ cup coconut oil, melted
  • ½ cup maple syrup
  • 2 teaspoons vanilla
  1. Preheat oven to 300 degrees F. Line 2 baking sheets with parchment paper. Arrange racks in the oven so that you can put both baking sheets in if they won't both fit on one rack.
  2. In a large bowl, combine oats, ground flax seed, coconut, sunflower seeds, walnuts, pecans, cinnamon and salt. Mix well.
  3. In a small bowl or measuring cup, combine coconut oil, maple syrup and vanilla. Pour over dry ingredients and stir to combine.
  4. Spread half of the mixture onto each prepared pan. Bake for 30-35 minutes until lightly browned - stir halfway through and reverse the pans if they are on 2 racks.
  5. Allow to cool and then store in a tightly covered container.


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