Dee's Nutty Maple Granola Recipe

I've been making my own granola for a couple of decades, and have shared this recipe with many over the years. I love this recipe because it's full of nuts and seeds, which have a lot of great, healthy fats. But, it's also lower in sugar than most store bought granola. I like to add a splash of vanilla extract and a spinkle (or two) of cinnamon to give it extra flavor. Once you try this recipe, you'll never buy store bought again. And, your house will smell amazing!

Yields: 6 cups

Ingredients

• 4 cups oats

• 2 cups nuts and seeds (I use raw cashews, pecans, sliced almonds and pumpkin seeds)

• 2 Tbsp. sesame seeds (optional)

• 2 Tbsp. flax seeds or flax meal (optional for extra fiber)

• 1/4 cup coconut oil, melted

• 1/8 tsp. kosher salt

• 1/2 to 3/4 cup maple syrup (depending on how sweet you want it)

• 1 tsp. vanilla extract

• 1 Tbsp. ground cinnamon (optional)

• 1/4 cup unsweetened coconut (optional to add at the end of the baking process)

Instructions

1. Preheat oven to 275.

2. Place the oats, nuts, seeds, sesame seeds and flax seeds (or flax meal) into a large bowl.

3. In a glass bowl or measuring cup, add coconut oil and heat until it becomes liquid. Add the pinch of salt, vanilla extract and maple syrup,. Stir with a spatula.

4. Sprinkle the cinnamon over the oat mixture.

5. Pour the oil mixture into the oat mixture. Fold in with a spatula, until mixed thoroughly.

6. Pour onto a parchment covered baking sheet (this will make clean-up easier and ensure that the granola doesn't stick to the pan).

7. Bake for 50 minutes. Stir and sprinkle on coconut, if using.

8. Bake another 15 minutes until coconut starts to brown. Turn off heat and either

   remove from oven, if it’s browned. Or, leave in the oven for a couple of hours (or

   even overnight) with the heat off.