Print
Maple Cinnamon Granola | Get Inspired Everyday!

Maple Cinnamon Granola


  • Author: Get Inspired Everyday!
  • Prep Time: 15 mins
  • Cook Time: 1 hour 20 mins
  • Total Time: 1 hour 35 mins
  • Yield: 7 cups of granola 1x
Scale

Ingredients

  • 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
  • 1/31/2 cup maple syrup, Grade B for deepest maple flavor

Instructions

  1. Preheat the oven to 300ºF, and line a baking sheet with parchment paper.
  2. Mix together all the ingredients in a large mixing bowl.
  3. Evenly spread the mixture over the parchment lined baking sheet.
  4. Bake for 20 minutes, stirring once at the halfway point.
  5. 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.
  6. 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).
  7. Take the granola out of the oven and let it cool fully before transferring it to an airtight container.
  8. This granola keeps for 2-3 weeks at room temperature.

shares