granola

I took the base, reduced what little sugar there was and added seasonal flavor with crisped pumpkin seeds, extra douses of cinnamon, and longer cooking times for the crunchy finish!

Click the photo to check it out.
1/4 cup maple syrup 
1/4 cup coconut sugar (or brown sugar)
3 tsp vanilla extract 
1 1/2 tsp almond extract (this is optional - can be substituted for 1 more tsp of vanilla)
1/2 tsp salt
1/2 cup coconut oil, melted
5 cups old-fashioned (gluten free) rolled oats
2 cups almonds, pistachios or cashews chopped
1 cup pumpkin seeds 
1 cup coconut 
seasonings: pumpkin spice + cinnamon 

1. Preheat oven to 325 and prepare a baking sheet by spraying/spreading coconut oil
2. In a large bowl thoroughly mix maple syrup, sugar, vanilla, almond extract and salt. Then add in melted coconut oil.
3. Add in desired amount of pumpkin spice and cinnamon. (I did about 2 1/2 tsp pumpkin spice and 3 tsp cinnamon)
4. Fold in the oats and nuts until thoroughly coated.
5. Transfer mixture to the baking sheet and spread evenly. Using a stiff spatula
6. Bake until browned - I did about 5 minutes more than suggested 35-40 mins but keep an eye on it!
7. Remove the granola from the oven and spoon into a bowl. Stir in coconut. Pieces will start to form clumps.
Store the granola in a glass gar on the counter for up to 1 month.

Or... mix with your favorite dairy free yogurt and enjoy!