Another granola recipe! Why not?
The Date Coconut Granola recipe produces a bar while this Maple & Butter Granola recipe makes a nice, crumbly, buttery and simple granola, both equally delicious and easy to make.
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Jam-packed with good fats and high in protein, this homemade granola can be made at the beginning of the week for a tasty, healthy, energy-boosting snack on hand to nourish you all week long. You can enjoy with yogurt, add to breakfast cereals or savor it just as it is by the handful. Choose gluten-free oats if you’re looking for a full-on gluten-free recipe.
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Preparation time: 5 minutes
Cook & Cool time: 40 minutes
Yield: ~4 cups of granola
2 cups old fashioned rolled oats
½ cup shredded, unsweetened coconut
1 cup chopped or slivered almonds
1/3 pumpkin seeds
¼ cup sunflower seeds
3 tablespoons ground flax or flax meal
1 teaspoon ground cinnamon
5 tablespoons, organic, pastured butter
½ cup 100% organic maple syrup
Pre-heat oven to 300 degrees Fahrenheit.
Stir together oats, coconut, almonds, pumpkin seeds, sunflower seeds, flax and cinnamon in a large mixing bowl and set aside.
In a small sauce pan, gently melt together the butter and maple syrup over low heat. Stir until warm and then pour over granola mix. Fold together and spread granola mixture out evenly on a large baking sheet pan. Bake for 15 minutes and stir. Return to the oven to bake for another 15 minutes. Remove from oven and allow to cool for about 10 minutes. Store in a tightly sealed container for up to 1 week.
Copyright 2012, S. Nester, Original recipe