Have you ever read the ingredient lists and nutrition labels of granola at your local grocery store? From what I’ve seen most, if not all, are filled with sugar, processed ingredients and preservatives. My advice? Make your own granola at home.
This granola recipe is a staple at my house (and no, I’m not just saying that). The nutty texture, whole food ingredients and subtly sweet flavour make this the most delicious and nourishing way to start your day. This maple cinnamon granola recipe is simple to make and is guaranteed to nourish your body with healthy fats, whole grains and natural sweetness.
Note: this recipe makes 14-16 servings and lasts for up to 4 weeks in an air-tight container. I recommend adding this granola recipe into your regular batch cooking / meal prepping routine.
MAPLE CINNAMON GRANOLA (GLUTEN FREE)
Makes 14-16 servings. Recipe adapted from the one and only, Deliciously Ella.
- 2 1/2 cups gluten-free oats
- 1 cup raw, sliced almonds
- 1 cup raw pumpkin seeds
- 6-8 medjool dates
- 3 tablespoons coconut oil
- 3 tablespoons pure maple syrup
- 3 teaspoons cinnamon
- If you are using whole almonds, use a blender or food processor to quickly chop into smaller pieces. Note: I prefer to use the sliced almonds for convenience.
- In a large mixing bowl, combine the oats, almonds, pumpkin seeds and chopped dates. Set aside.
- Melt the coconut oil, maple syrup and cinnamon on the stove top. Frequently stir until the mixture is liquid.
- Once the oil, maple and cinnamon sauce is melted, mix your liquid and dry ingredients together.
- Spread on a baking sheet lined with parchment paper and bake at 360 degrees for 30-40 minutes. Lightly stir every 15 minutes so that your granola doesn’t burn.
- Enjoy and use as a topping on your favourite smoothie, smoothie bowl or dairy-free yogurt. Store remaining granola in an air-tight container for up to 4 weeks.
I would love to hear from you! Please let me know how you have been enjoying this recipe by commenting below or tagging me in your photos #blissfullyrebecca