Recipe Credit
Heather Pace
Prep Time
5 minBake Time
25-33 minYield
3.5 cupsRating
/rating_off.png "1 Star")
Loading...| 2 cups ROGERS PORRIDGE OATS AND ANCIENT GRAINS or ROGERS LARGE FLAKE OATS (475mL) | |
| 1/2 cup whole nuts (118mL) | |
| 1/4 cup seeds (59mL) | |
| 1/4 cup shredded coconut or coconut flakes (59mL) | |
| 2 teaspoons cinnamon (12mL) | |
| 1/4 teaspoon salt (1.5mL) | |
| 1/3 cup maple syrup (79mL) | |
| 1/4 cup melted coconut oil (59mL) |
Try this simple and delicious recipe for Maple Cinnamon Crunch Granola by Heather Pace.
| 1. | Preheat an oven to 325 F. |
| 2. | Toss the dry ingredients together in a mixing bowl. |
| 3. | Add the maple syrup and coconut oil and stir until well combined. |
| 4. | Spread in a layer on a parchment paper-lined tray. |
| 5. | Bake on the middle rack for 25-33 minutes or until golden brown (check after 15 minutes and turn the tray around if it’s baking unevenly). |
| 6. | Let cool completely before breaking into chunks with your hands. Store in a sealed container at room temperature for up to 3 weeks. |
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