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

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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