Ingredients:

  • 3 cups (270g) gluten-free rolled oats (certified gluten-free!)
  • 1 cup (100g) mixed nuts (almonds, pecans, walnuts, roughly chopped)
  • 1/2 cup (80g) mixed seeds (pumpkin, sunflower, chia, flax)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/2 cup (120ml) maple syrup
  • 1/4 cup (60ml) coconut oil, melted (or other neutral oil like avocado oil)
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the oats, nuts, seeds, cinnamon, and salt. Stir well to combine.
  3. In a separate bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract.
  4. Pour the wet ingredients over the dry ingredients and stir until evenly coated. Make sure everything is nice and saturated.
  5. Spread the gluten free granola in a single, even layer on the prepared baking sheet.
  6. Bake for 25-30 minutes, stirring every 8-10 minutes, until golden brown and fragrant. Watch it closely towards the end to prevent burning!
  7. Remove from the oven and let the granola cool completely on the baking sheet. As it cools, it will become crispier. Don't touch it!
  8. Once cool, break the granola into desired-sized clumps.
  9. Store in an airtight container at room temperature for up to 2 weeks.