I actually started making this recipe because of David. He found one online and started making it. Over the years I’ve changed it several times until now we have the recipe we like. Sometimes David uses it for a snack but most times we put in on our yogurt to add some good vitamins and minerals we need. It’s not technically a sugar-free recipe because of the pure maple syrup but it doesn’t seem to spike our blood sugar because of the coconut oil and the nuts and also we’re eating it with a high fat yogurt. Give it a try and let us know how you feel about it.
1/4 cup Swerve Brown Sugar
3 TBSP Coconut Oil
1/3 cup Pure Maple Syrup
1 cup nuts ( I like to use 1/2 cup pecans chopped in large chunks and 1/2 cup sliced almonds) you could also use walnuts
1 cup seeds ( I like 1/2 cup pumpkin seeds and 1/2 cup sesame seeds).
1/2 cup unsweetened coconut flakes ( you can use shredded but we like the big flakes more)
1 tsp ground cinnamon
1-1/2 cups gluten-free oats
1/2 tsp fine sea salt
1/2 cup dried fruit (we like dried blueberries) or mini sugar free dark chocolate chips
Preheat oven to 275°. Line cookie sheet or jelly roll pan with parchment (you can use foil if you like but I don’t like the extra aluminum in my food). Set aside.
In a large saucepan heat coconut oil, brown sugar and maple syrup, stirring constantly until the brown sugar melts. Stir in nuts, seeds, coconut flakes and ground cinnamon. Add oats and cook for a few minutes until everything is evenly covered with syrup mixture. Spread the granola evenly onto the parchment paper lined pan. Bake for 35-45 minutes until golden brown. Don’t stir, it helps to stay clumped together. Remove from over and sprinkle salt over granola.
Cool completely. Stir in dried fruit or mini chocolate chips. Store in glass quart jar or sealed container for up to two weeks.