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My husband and I both love granola but I rarely buy it because of the high sugar content. I have experimented making homemade granola and I love how my recipe has turned out! In fact, it has become a huge hit with family and friends, and I even have clients that I sell it to on a regular basis.

It’s gluten free (as long as you buy certified gluten free oats!) and loaded with healthy protein and natural sweetness from pure grade A maple syrup. Eat it with plain Greek yogurt, Kite Hill or Culina Dairy Free yogurt, or almond milk for breakfast, or as an energy packed snack in the afternoon, sprinkled on top of apple and almond butter! However you enjoy it, you can’t go wrong!


4 cups raw gluten free oats
1 cup raw almonds, sliced or chopped
1/2 cup chopped pecans
1/2 chopped walnuts
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1/2 shredded, unsweetened coconut
2 tbsp. chia seeds
2 tbsp. hemp seeds
2 tbsp ground flax meal
1/2 cup unsweetened shredded coconut
1/2 cup pure Grade A Maple Syrup
1/4 cup coconut palm sugar
1/2 cup coconut oil
1 tsp. cinnamon
1 tsp. pure vanilla extract
1 tsp. sea salt


Combine oats, nuts, seeds and coconut on a large baking tray. In a small saucepan, over medium heat, combine maple syrup, coconut palm sugar coconut oil, cinnamon and vanilla and mix well. Cook, stirring often, until sugar melts and the mixture is smooth. Pour over the oat mixture on the tray and toss to mix well. Sprinkle with sea salt. Bake at 350 degrees for 45-60 minutes, stirring half way through. Let cool completely before stirring and break up into pieces.  Cool and store in airtight container.