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Big Batch Granola Goodness

Course Breakfast
Cuisine Dairy Free, Gluten Free, Plant Based
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Author Monique Lahey

Equipment

  • 2 large mixing bowls
  • 2 large baking trays lined with parchment paper

Ingredients

  • 2 cups quick cooking oats gluten free
  • 1 cup coconut flakes
  • 1 cup sunflower seeds
  • 1 cup pumpkin seeds
  • 1 cup chopped almonds
  • 1 cup chopped pecans
  • 1/4 cup coconut oil
  • 1/4 cup + 1 tablespoon maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon sea salt

Instructions

  • Preheat oven to 350F degrees. Line two baking trays with parchment paper.
  • Combine oats, coconut flakes, sunflower seeds, pumpkin seeds, almonds, cashews and pecans into a large mixing bowl.
  • Melt coconut oil in a small saucepan, stir in the maple syrup, cinnamon, nutmeg and sea salt.
  • Add wet ingredients to dry ingredients in a large mixing bowl and combine well.
  • Once well combined add mixture to lined baking trays and spread evenly. Bake for 15 minutes then stir granola. Bake for another 5 - 10 minutes until it's perfectly golden brown. Make sure to keep an eye on it so it doesn't burn.
  • Let cool completely and then add to large mason jars for storage. Store in the fridge to ensure nuts and seeds don't go rancid.