Maple Coconut Granola (Grain-Free & Nut-Free)

August 8, 2017

It may only be August, but my taste buds are already yearning for those autumn flavors. Roasted butternut squash, pumpkin EVERYTHING, crisp fall air, football! But until then, I’m baking up a few autumn-flavored snacks, including this Maple Coconut Granola.

 

I usually avoid store-bought granola because my body doesn’t like oats and nuts.  But it is easy to make my own to customize with my favorite ingredients!  And store-bought granola doesn’t fill the kitchen with heavenly smells!!  The recipe below is both grain-free and nut-free, but if you can tolerate nuts, go ahead and add some (and increase the maple syrup to accommodate)!

 

Ingredients (recipe can be doubled for larger batch)

 

  • 2 cups coconut flakes

  • 1/4 cup pumpkin seeds

  • 1/4 cup hemp seeds

  • 1/4 cup raisins

  • 2 tablespoons maple syrup

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon vanilla

 

Directions

 

  1. Preheat oven to 300F.

  2. Mix all ingredients except the raisins together in a large mixing bowl.

  3. Spread mixture into a thin layer on a parchment-lined baking sheet.

  4. Bake for 15 minutes.

  5. Mix in raisins and bake for another 10-12 minutes.  Stir occasionally to make sure coconut flakes get an even brown color.

  6. Store in an airtight container and enjoy!

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Hello! I'm Danielle, the nutritionist, lawyer and mama behind gheeful. I left Big Law two years ago to pursue my passion for educating people about wellness. I am a entrepreneur, wife, sister, daughter and full-time SAHM to Ellington. On this blog, I share about wellness, motherhood, non-toxic living, home decor and inspiration, and travel. Thank you so much for visiting my little corner of the internet!

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