I love granola. It might be cliche for a yogi to say, but it’s always, filling, tasty, and vegan. It’s also and excellent source of fiber, plant proteins, and micronutrients like iron, zinc, and vitamin E.
Sadly, I can’t always find mass produced granola that is also gluten-free. I have celiac disease and learned (the hard way) that rolled oats are often processed on the same machinery as wheat.
But the best part of making your own food is making sure it’s exactly how you like it! And granola is a great way to satisfy any craving. You can swap pecans for almonds, coconut flakes for fruit, honey for maple syrup, and even adjust how sweet you like it.
You can also add apple sauce or nut butters as a binder and make granola bars. (For this recipe I recommend adding one cup of almond butter!) Just be sure to densely pack a thick layer in a pan and bake for the full duration recommended.
Dried fruit, chocolate chips, pumpkin seeds, nuts, and spices. You can make granola with your favorite ingredients. Play With Your Food! Cooking really is about catering to your own taste and the best way to expand our palates is by experimenting in the kitchen!
But this is my favorite granola recipe. I hope it becomes your favorite, too.
Maple Coconut Pecan Granola Recipe
Prep Time: 10-15 minutes
Cook Time: 35-45 minutes
Ingredients:
2 cups Rolled Oats
1 cup Pecans
1/2 cup Shredded Coconut
1/2 cup Coconut Flakes
1/2 cup Coconut Oil
1/2 cup Maple Syrup
1 tsp Salt
1 Tsp Maple extract
Preheat oven to 300 degrees (150 degrees celsius).
Mix together rolled oats, pecans, shredded coconut, coconut flakes, and salt. Mix well.
Combine maple syrup and maple extract. Add to dry ingredients and mix well.
Add coconut oil and mix well.
Place a thin layer on a lined baking sheet and bake 35-45 minutes or until done.
by 
by 
