Maple Granola

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 ¾ cup (75 g) uncooked pecans

½ cup (73 g) uncooked almonds

½ cup (50 g) uncooked walnuts

¾ cup (60 g) unsweetened shredded coconut 

3 tablespoons (30 g) chia seeds

¼ cup (85 g) maple syrup

2½ tablespoons (35 g) grass-fed butter

1½ teaspoons vanilla extract

¼ teaspoon salt


1.  Preheat the oven to 325°F (170°C, or gasoline mark 3). Line a baking sheet with

parchment paper.

2. In a meals processor, pulse the pecans, almonds, and walnuts into small

items. Pour right into a medium bowl with the shredded coconut and chia seeds;

toss to mix. In a small saucepan, over medium-low warmth, cook dinner the maple

syrup, butter, vanilla, and salt till it begins to bubble. Pour the liquid combination

over the nuts, coconut, and seeds. Combine effectively.

3. Unfold onto the ready baking sheet so it’s not overlapping an excessive amount of.

Bake for 20 minutes, or till it begins to show golden brown, tossing a pair

of occasions so it cooks evenly. As soon as it comes out and begins to chill, it should get


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