Nutty Maple Granola

This granola is so wholesome, crispy, and fresh tasting!  I love making it because it makes the house smell like a bake shop too!  It's one of those recipes to make while working around the house so you can be there to stir between each 35 minutes.  This is also a very versatile recipe, meaning you can change up your ingredients for your preferences.  Such as substituting different kinds of nuts and seeds, or adding some dried fruit (be sure to add dried fruit AFTER you bake the oats).

Dry Ingredients:
​8-10 cups Quick Oats
1/2 cup Coconut Sugar
2 tsp Salt (I use Pink Himalayan)
2 cups Raw Sliced Almonds *
2 cup Raw Sunflower Seeds *
1 cup Raw Pumpkin Seeds *
1 cup Raw Chopped Pecans *
​I cup Raw Chopped Walnuts*

​*I will usually put the nuts and seeds in after cooking to maintain raw properties

Wet Ingredients:
1/2 cup Walnut oil or EV Olive Oil
1 cup Pure Maple Syrup
2 Tbsp Pure Vanilla Extract
4-5 drops of dōTERRA Cinnamon Bark EO**
4-5 drop of dōTERRA Coriander EO**

​**Adding essential oils is optional, and dōTERRA brand I would ever recommend for internal use.  Be sure to only use a glass or stainless steel bowl and mixing spoons when cooking with essential oils.

Preheat your oven to 250 degrees.  Combine all your dry ingredients in a very large bowl and mix well.  Combine all the wet ingredients to a smaller bowl or glass measuring cup.  Then add the wet ingredients to the dry ingredients and stir well, making sure it is evenly saturated.  If it seems dry, keep mixing. (this may be an arm workout!)

If you are adding the nuts and seeds after the cooking process, you should be able to fit oat mixture on 2 cookie sheets.  Spread an approximate 1 inch layer on cookie sheets and bake for a total of 35 minutes.  Take it out and stir it then bake for another 35 minutes.  

Printable PDF HERE