Gluten-Free Granola

A wholesome, crunchy granola packed with nuts, seeds, and coconut, lightly sweetened with maple syrup and baked to perfection.

Total Time:

Yield:

5 cups

1 cup unsweetened coconut flakes

1 cup chopped raw almonds

½ cup chopped raw pecans

¼ cup unsalted roasted pepitas

¼ cup uncooked red quinoa

1 tablespoon chia seeds

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

⅓ cup pure maple syrup

¼ cup melted virgin coconut oil

1 teaspoon vanilla extract

¼ cup shelled hempseed hearts

Preheat oven to 325°F. Line a large rimmed baking pan with parchment paper; set aside.
In a large bowl, stir together coconut flakes, almonds, pecans, pepitas, red quinoa, chia seeds, cinnamon and nutmeg until combined.
In a small bowl, stir together maple syrup, melted coconut oil and vanilla. Pour maple mixture over nut mixture; stir to combine.
Spread mixture in prepared baking pan. Bake for 20 to 22 minutes or until lightly toasted, stirring every 8 minutes. Remove from oven; stir in hempseeds. Cool. Store in a tightly covered container at room temperature for up to 7 days.

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