This recipe base is from Plant Over Processed by Andrea Hannemann
I took the base, reduced what little sugar there was and added seasonal flavor with crisped pumpkin seeds, extra douses of cinnamon, and longer cooking times for the crunchy finish!
1/4 cup maple syrup
1/4 cup coconut sugar (or brown sugar)
3 tsp vanilla extract
1 1/2 tsp almond extract (this is optional - can be substituted for 1 more tsp of vanilla)
1/2 tsp salt
1/2 cup coconut oil, melted
5 cups old-fashioned (gluten free) rolled oats
2 cups almonds, pistachios or cashews chopped
1 cup pumpkin seeds
1 cup coconut
seasonings: pumpkin spice + cinnamon
Preheat oven to 325 and prepare a baking sheet by spraying/spreading coconut oil
In a large bowl thoroughly mix maple syrup, sugar, vanilla, almond extract and salt. Then add in melted coconut oil.
Add in desired amount of pumpkin spice and cinnamon. (I did about 2 1/2 tsp pumpkin spice and 3 tsp cinnamon)
4. Fold in the oats and nuts until thoroughly coated.
5. Transfer mixture to the baking sheet and spread evenly. Using a stiff spatula
6. Bake until browned - I did about 5 minutes more than suggested 35-40 mins but keep an eye on it!
7. Remove the granola from the oven and spoon into a bowl. Stir in coconut. Pieces will start to form clumps.
Store the granola in a glass gar on the counter for up to 1 month.
Or... mix with your favorite dairy free yogurt and enjoy!
I also added dates! Dried fruit is also a great option.