Crunchy Granola with Almonds, Coconut, and Pepitas

Today I am sharing another granola recipe that I prepare at home. This is a recipe in which the granola has a higher quantity of nuts and seeds than is usually found in granola. It is one of my favorite breakfast foods. This granola is delicious and crunchy and can be enjoyed with warm or cold milk. It is also delicious with Greek yogurt and fresh fruits!

More Granola Recipes @ Annarasa

Maple Pecan Granola

Crunchy Maple Cinnamon Coconut Granola

Ingredients:
4 cups oats (old-fashioned)
1 cup pepitas, raw (pumpkin seeds)

3/4 cup coconut flakes (unsweetened)
11/2 cups raw almonds, chopped
1/4 tsp salt
3 tbsp olive oil
1/2 cup maple syrup
2 tbsp light brown sugar 
2 tsp cinnamon, ground

Method:

1. Place the oil, maple syrup, and brown sugar in a small saucepan. Warm gently until all are blended. Set aside.
2. In a large mixing bowl, bring together the oats, pepitas, coconut flakes, chopped almonds, ground cinnamon, and salt. Toss to distribute all ingredients evenly.
3. Pour the blended syrups over this dry mix and toss to ensure that it coats all ingredients.
4. Spread the mix on a large baking sheet and bake in a preheated oven at 250 F for about and hour. (refer Good to Know below).
5. Remove from the oven. Cool completely. Save in glass jars.
6. The granola will be good for up to 3 months.
7. Enjoy with warmed or chilled milk.
8. Add fruits - fresh or dry per taste.

Good to Know

• If you cannot find maple syrup, replace it with an equal amount of soft brown sugar. Ensure that it is completely melted in step 2 before pouring it over the dry ingredients.
• At 250 F the granola should not begin to over-brown at the edges. However, if you like, remove the baking tray from the oven at the 40 minute mark. Using a large heat proof spatula, move the granola around so as to redistribute it on the tray. Continue baking for the remaining 20 minutes.

Vegan Recipe

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