Vanilla maple granola


  • 7 c rolled oats
  • 1 c unsweetened coconut
  • 1 c flaxseed meal
  • 1 c almonds
  • 1 c pecan pieces
  • 1 c sunflower seeds, raw
  • 1 c pepitas
  • 1/2 c dry milk
  • 1 t. cinnamon
  • 1/2 teaspoon salt
  • 1/2 c coconut oil
  • 1 c maple syrup
  • 1 T pure vanilla


  1. Combine first ten ingredients in a large bowl. Mix well. In a second bowl, combine coconut oil, syrup and vanilla. Whisk until combined. Slowly pour the wet ingredients over the dry ingredients and mix until all of the dry ingredients are well-moistened.
  2. Spread granola into a large, shallow baking dish (or spread evenly over two cookie sheets). Bake at 250 degrees for two hours, stirring every twenty minutes. When the granola is done, it should not be moist anymore. Additionally, the color will be slightly golden. Remove from oven and spread on sheets of wax paper to cool. Granola can be stored at room temperature in an airtight container for two weeks.
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