Grain-Free Granola

Instructions

1. Step 1

   Preheat the oven to 160°C. Line a rimmed baking sheet with parchment paper.

   Cookware: oven, parchment paper, rimmed baking sheet

2. Step 2

   Coarsely chop the almonds and pecans. Combine them in a large mixing bowl with the pumpkin seeds, sunflower seeds, coconut, cinnamon, and salt.

   Ingredients used: 150.0 gr Almond, 1.5 gr Fine Salt, 3.0 gr Ground Cinnamon, 100.0 gr Pecan, 65.0 gr Pumpkin Seed, 70.0 gr Sunflower Seed, 60.0 gr Unsweetened Shredded Coconut

   Cookware: Chef Knife, cutting board, Large Mixing Bowl

3. Step 3

   Whisk the maple syrup, melted coconut oil, and vanilla extract together in a small mixing bowl.

   Ingredients used: 30.0 ml Coconut Oil, 60.0 ml Maple Syrup, 5.0 ml Vanilla Extract

   Cookware: Small Mixing Bowl, whisk

4. Step 4

   Pour the maple mixture over the nut mixture and stir until evenly coated. Spread it on the prepared baking sheet and press it into an even layer.

   Cookware: Large Mixing Bowl, rimmed baking sheet, spatula

5. Step 5

   Bake at 160°C until the edges begin to brown.

   Timer: 12 min (fixed)

   Cookware: oven, rimmed baking sheet

6. Step 6

   Turn the granola gently with a spatula, press it back into an even layer, and bake until golden and fragrant.

   Timer: 10 min (fixed)

   Cookware: oven, rimmed baking sheet, spatula

7. Step 7

   Remove the baking sheet from the oven and let the granola cool completely without stirring. Break it into clusters once crisp.

   Timer: 20 min (fixed)

   Cookware: rimmed baking sheet