Maple Pecan Granola (Grain-Free)
Maple Pecan Granola made with a few simple real-food ingredients...grain-free and full of flavor!
Equipment
- Sheet Pan
- Mixing bowl
Ingredients
- 2 cups chopped raw walnuts
- 1 1/2 cups chopped raw pecans
- 1/4 cup almond flour (not almond meal)
- 1/2 cup unsweetened coconut shreds
- 1/2 cup raisins
- 1/4 cup coconut sugar
- 2 tablespoons ground flaxseed
- 2 teaspoons cinnamon
- 1/4 cup pure maple syrup
- 1/4 cup unsweetened almond butter
- 2 tablespoons coconut oil
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Line a sheet pan with parchment paper.
- Next, add the pecans and walnuts to a food processor and pulse until slightly chopped to your liking.
- In a large bowl, mix together the dry ingredients...pecans, walnuts, raisins, almond flour, coconut sugar, cinnamon, flax meal and sea salt. Make sure all ingredients are completely mixed together.
- In a separate bowl, combine the melted coconut oil, maple syrup, almond butter and vanilla together. Make sure to stir until fully smooth.
- Combine the dry ingredients to the wet ingredients and stir until completely mixed really well.
- Pour the mixture onto a parchment lined sheet pan. To get bigger granola pieces, pour the granola onto the sheet pan somewhat crowded together and flatten the pieces with a large spatula so the granola will stay together.
- Bake for 20 to 25 minutes. At 15 fifteen minutes, make sure to flip the granola with a spatula to prevent burning and to cook evenly. Using the spatula will help it stay together as well. All ovens bake at different temperatures, so start checking granola at 20 minutes. I usually bake 23-25 minutes. See recipe notes.
- The granola will be soft when you take it out of the oven. Let it cool completely for at least 30 to 45 minutes for it to harden and crisp up...this step is very important to get the perfect crunchy texture.
- Enjoy as a snack, with a yogurt bowl or with almond milk for a delicious cereal!
Notes
- Parchment paper is a must to prevent the granola from sticking, so do make sure to line your sheet pan.
- To get bigger granola pieces, pour the granola onto the sheet pan somewhat crowded together and flatten the pieces with a large spatula so the granola will stay together.
- After about 15 minutes of baking, flip the granola with a spatula and this will help it stay together as well. Flatten the granola again and then put it back into the oven to finish baking.
- Make sure to start checking the granola at 20 minutes because it can start to burn rather quickly. I usually bake mine for at least 22-23 minutes and sometimes 25 minutes. It all depends on your oven.
- The granola will be soft when you take it out of the oven. Let it cool completely for at least 30 to 45 minutes for it to harden and crisp up.
- I like to store my granola in a mason jar or airtight container. It will last for a couple of weeks, but it usually does not at my house...we love it!
Tried this recipe?Let us know how it was!