Cinnamon Pecan Chunky Granola

This granola is delicious and crunchy and so much better than store-bought! It’s easy to whip up a batch and store it in a large mason jar in the pantry. It is very good plain with milk or as a topper for yogurt, smoothie or acai bowls.

Cinnamon Pecan Chunky Granola

• 3 cups gluten free rolled oats

• 1 cup unsweetened coconut flakes

• 1/2 cup slivered raw almonds

• 1 cup raw pecan halves

• 3 tbs. chia seeds

• 3 tbs. hemp seeds (optional)

• 2 tbs. sucunat or coconut sugar

• 1 tsp. sea salt

• 5 tbsp. coconut oil

• 1/2 cup maple syrup

• 2 tsp. cinnamon

• 2 tsp. vanilla extract

• Preheat oven to 325 degrees F (162 degrees C).

• Add oats, coconut, nuts, seeds, sugar, and salt and stir to combine.

• To a small saucepan, add coconut oil and maple syrup. Warm over low/medium heat stirring well until both are combined. Add vanilla, and stir again.

• Pour mixture over dry ingredients and stir well until oats and nuts are thoroughly coated. Arrange on a parchment-lined large baking sheet and spread into even layer.

• Bake for 20 minutes, then turn it the other way in the oven so it all bakes evenly.

• To keep granola chunky, don’t stir while baking.

• Bake for an additional 10-15 minutes, watching carefully to not let it burn. The granola is done when it is golden brown and fragrant.

• Let cool completely and break into clumps and store in airtight container.