Maple Granola


I think this recipe turned out the best.  Go ahead and give it a try, I am sure you will love it.

Maple Granola


3 cups  gluten free rolled oats *

1/2 cup coconut flakes

1/2 cup coconut oil (melted)

1/2 cup maple syrup

1/4 cup sun dried raisins or dried cranberries**

1/4 cup chopped pecans

1/4 cup chopped almonds

2 tbsp. vanilla extract

1  tsp ground cinnamon

dash of nutmeg

dash of cloves


  • Preheat oven to 340 degrees
  • Place oats in a large lasagna pan
  • Place all other ingredients in the pan and mix thoroughly except cranberries (see note below on cranberries) **
  • Bake for approximately 45-60 minutes (depending on your oven) stirring the mixture often ( I recommend you stir your granola every 10-15 minutes to make sure it doesn’t burn)
  • Granola should be ready when it turns brown and is crispy and crunchy
  • Remove from oven, add cranberries, mix and let cool

Toasted granola is so delicious.  Serve with your choice of non-dairy milk or with non-dairy yogurt or keifer.  Store in an airtight glass container (this does not need to be refrigerated but I keep everything in the fridge after baking).

*You can use regular oats if you do not have a problem with gluten.  I use Bob’s Red Mill.

** I used dried cranberries for this recipe.  I would recommend that you do not place them in the oven but rather sprinkle them on top after you remove the granola from the oven.  I found them a bit crisp after baking.