MAPLE PECAN GRANOLA
~ 36, ¼ cup servings, vegan, dairy-free & gluten-free option
- 6 cups oats
- 1 cup pure maple syrup
- ½ cup melted coconut oil
- ½ cup unsweetened applesauce
- 1 ¼ cup chopped pecans
- ½ cup dry quinoa
- 1 cup puffed millet (optional)
- 1 cup coconut flakes (unsweetened recommended)
- ⅔ cup raw sunflower seeds
- ½ cup hemp seeds
- 3 ½ TBSPs ground cinnamon
- 2 teaspoons ground allspice
- 1 teaspoon sea salt
Preheat oven to 350 degrees F and prepare two small (or one large) baking pans with parchment paper.
Mix all of the dry ingredients together in a large bowl. In a microwave safe bowl or measuring glass add the syrup, applesauce, and melted coconut oil, microwave for 1 ½ minutes, stir and heat for an additional one minute. Slowly add the wet mixture to the dry ingredients and stir until the oats are fully covered.
Spread the granola out onto the prepared pans. Bake for 10 minutes and then turn the granola (stir on pan). Bake for an additional 10 minutes and turn the granola again. Bake for another 5-10 minutes or until golden brown and slightly crisp.
The oats will harden as they cool so be careful not to overcook the granola otherwise it may taste burnt.
If you like clumpy granola don’t stir it instead, start with the pan at the bottom of the oven, then after 10 minutes move it towards the top of the oven. Let the granola cool and dry completely (1-2 hour) before breaking apart.