Ingredients
Directions
Preheat oven to 325 degrees F.
Add all of the seeds, shredded coconut, and cinnamon to a large bowl. Mix well.
Add the oats to a food processor and pulse until it’s a meal-like consistency. Stir the oats into the large bowl with the seed mixture.
Add the maple syrup and vanilla extract. Mix well until the dry ingredients are moistened.
Spread the mixture out evenly on a parchment-lined baking sheet. Sprinkle with salt, if desired.
Bake for 20 minutes or until golden brown, tossing halfway through. Let cool for 10 minutes before enjoying. It will get crispier upon cooling.
Chef's Notes
Substitutions
Use any seeds you like for this! If there is a particular seed you don’t like or cannot find, then skip it and add more of your favorite.
Sugar-free
You can use date paste in place of the maple syrup. However, the final result may not be as crispy, and you may need to thin the date paste to a syrup consistency with water in order for it to stick to the entire seed mixture.
Baking
Oven temperatures can differ. Check the granola halfway through as you’re tossing to determine how quickly it’s cooking. It can burn quickly, so keep an eye on it!
Storage
Once fully cool, store in an airtight container at room temperature for up to 10 days or refrigerate for up to one month. Note, if you use date paste as the sweetener, only store in the refrigerator for up to one week.
Ingredients
Directions
Preheat oven to 325 degrees F.
Add all of the seeds, shredded coconut, and cinnamon to a large bowl. Mix well.
Add the oats to a food processor and pulse until it’s a meal-like consistency. Stir the oats into the large bowl with the seed mixture.
Add the maple syrup and vanilla extract. Mix well until the dry ingredients are moistened.
Spread the mixture out evenly on a parchment-lined baking sheet. Sprinkle with salt, if desired.
Bake for 20 minutes or until golden brown, tossing halfway through. Let cool for 10 minutes before enjoying. It will get crispier upon cooling.
