Maple Granola

(gluten free, vegan, nut free)
Yield: 1 quart (4 cups)

12oz gluten free oats
1.6oz pumpkin seeds (or seed of choice)
1.6oz sunflower seeds (or seed of choice)
1/2 Cup vegetable oil
1/2 Cup grade A maple syrup
Pinch of Kosher salt
Preheat oven at 350 degrees. Line 2 cookie sheets with parchment paper. Then in a large mixing bowl combine
all of the ingredients together and mix until the oats are thoroughly coated and shiny. Divide your oat mixture
evenly between your two cookie sheets and spread into a thin and even layer.
Bake at 350 degrees for 20-25 minutes or until granola is golden brown and crunchy, stirring the mix every 7-10
minutes. Granola should be completely dry to the touch without any lingering wet spots.
Allow the granola to cool to room temperature on a cooling rack, then store in an airtight container for up to 1
month in a cool dry place.
Jazzy Options:
Feel free to toss in your favorite dried fruit right before storing. If you want to add sp

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