Easy Baked, Maple Cinnamon Granola

Yield 3qt

3 cups gluten free rolled oats

1 1/2 cup walnut

1 1/2 cup pecans

1/2 cup flaked coconut, (shredded works too) un sweetened

1/2 teaspoon ground himalayan salt

2 teaspoons cinnamon

1/2 vanilla bean, scraped, include hull in baking

1/2 cup liquid MCT oil

1/2 cup maple syrup

1/2 dried cherries

1/2 cup golden raisins



  1. Pre heat the oven to 350 degrees, line a 12×16 baking sheet with parchment or baking mat
  2. Using a rubber spatula and a large bowl mix together the pecans, walnuts, oats, oil, salt, coconut, cinnamon, vanilla bean, MCT and maple syrup.
  3. Place on lined baking tray make sure to lay flat and even
  4. bake for 15 minutes then stir
  5. bake for 10 more minutes, stir again
  6. add the raisins and cherries, mix and bake for 5 more minutes

Allow to cool.  This can last for a week or more in a tightly cover container, good for hand snacking, breakfast option with a low fat, high protein yogurt option and fresh berries.


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