CocoNut Maple Granola

Makes: 5 cups Serving size: 1/4 cup

4 cups gluten-free old fashioned oats

1/3 cup raw almonds, chopped

1/2 cup walnuts, chopped

1/3 cup cashews, chopped

3/4 cup unsweetened shredded coconut

1.5 tsp. ceylon or saigon cinnamon

1/4 tsp. Himalayan salt

1/2 cup melted coconut oil (can use microwave or double boiler)

1/4 cup real maple syrup

2 tsp. vanilla extract

1. Preheat oven to 350˚F.

2. In a large bowl mix: oats, almonds, walnuts, cashews, shredded coconut, cinnamon & salt.

3. In a separate smaller bowl mix: coconut oil, maple syrup & vanilla extract.

4. Pour wet ingredients over dry ingredients and mix well with a spatula.

5. Place a thin layer of the granola mixture on 2 large parchment paper lined baking sheets.

6. Bake for 20 minutes mixing at least once while baking. Then let it fully cool in the oven to crisp up & enjoy!

This is my absolute favorite granola! While most granolas are high in sugar this one has only 4.5g of sugar per serving (1/4 cup). The sweetener used here is real maple syrup, which contains the lowest amount of fructose than most other common natural sweeteners. Sweeteners and foods that are high in fructose are more likely to be stored as fat rather than used for energy. This is why maple syrup is typically my go-to sweetener for recipes. But remember make sure you're using real maple syrup (the thin stuff), no Aunt Jemima allowed!