This addictively delicious granola features lots of the good stuff: nuts, seeds, fruit, sweet maple syrup, a little bit of saltiness and tons of crunch. It makes a great start to the day with almond or coconut milk poured over it. I also like to swirl it in Greek yogurt or pack it as good energy fuel on a hike.
Grain-Free Maple Crunch Granola
- 1/2 cup maple syrup or honey
- 1/8 cup butter or coconut oil
- 1 1/2 tsp vanilla
- 1 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup pumpkin seed kernels
- 1/2 cup slivered almonds
- 1/2 cup raw cashews
- 1/2 cup raw pecans or almonds
- 3 tbsp sesame seeds
- 1/2 cup pitted dried fruit (apricots, chopped dates, raisins, chopped figs)
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a large pot, heat the maple syrup or honey and the butter or coconut oil over medium heat until completely combined. Remove from heat.
Stir the nuts and seeds into the warm mixture in the pot and continue stirring until it is all evenly coated.
Spread the mixture on the prepared baking sheet and bake for 18 minutes, stirring occasionally.
Remove from oven, let cool completely, then break apart and toss with the dried fruit.
Granola will keep in an airtight container for up to a week.
Makes about 3 1/2 cups granola.
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