This Maple Cinnamon Granola is both gluten free and paleo as well as our all time most popular granola! We take this granola everywhere from work to travel and camping as well. It keeps well for at least a month, but it won’t last that long to be sure! The maple syrup caramelizes around the coconut and nuts as it bakes creating a simply irresistible granola. And to make sure it’s extra crunchy, try leaving it in the oven until it fully cools down.
3 cups big flake coconut, unsweetened
1 cup fine shred coconut, unsweetened
1 cup chopped walnuts, raw
1 cup chopped pecans, raw
1 cup pumpkin seeds, raw
1 Teaspoon sea salt
1 1/2 Teaspoons cinnamon, Vietnamese cinnamon for best flavor
1 Tablespoon vanilla extract
2 Tablespoons avocado oil
1/3–1/2 cup maple syrup, Grade B for deepest maple flavor
Preheat the oven to 300ºF, and line a baking sheet with parchment paper.
Mix together all the ingredients in a large mixing bowl.
Evenly spread the mixture over the parchment lined baking sheet.
Bake for 20 minutes, stirring once at the halfway point.
After 20 minutes, turn the oven off and open the oven door to stir the granola one last time. Opening the oven door helps the oven cool off a bit so the granola doesn’t overcook.
After the last stirring close the oven door, and let the granola cool down with the oven for 1 hour (this makes the granola ultra crispy).
Take the granola out of the oven and let it cool fully before transferring it to an airtight container.
This granola keeps for 2-3 weeks at room temperature.
- Prep Time: 15 mins
- Cook Time: 1 hour 20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Paleo Granola Recipe, Maple Granola Recipe, Maple Granola Healthy, Maple Pecan Granola