maple-almond granola with yogurt
Cooking spray, for greasing
3 cups old-fashioned oats
1/2 cup unsalted chopped almonds
1/2 cup pumpkin seeds
2 tablespoons chia seeds
2 tablespoons ground flaxseed
1/2 teaspoon kosher salt
1/4 cup plus 2 tablespoons coconut oil
1/4 cup plus 2 tablespoons maple syrup
1 teaspoon vanilla extract
Plain Greek yogurt, for serving
- Preheat oven to 300°F.
- Line a baking sheet with parchment paper and coat top of paper with cooking spray. Set aside.
- In a large bowl combine oats, almonds, pumpkin seeds, chia seeds, ground flaxseed, and salt.
- In a small saucepan, combine coconut oil, maple syrup, and vanilla and warm over low heat until oil is melted. Pour over oat mixture and toss to coat. Pour granola onto prepared baking sheet and, using a spatula, press granola firmly into pan. Bake for about 35 minutes, until mixture is golden brown around edges. To keep it chunky, do not stir or mix it around as it cooks. Allow granola to cool completely without touching it, before breaking it apart into chunks.
- To serve, spoon some yogurt into a bowl and top with a handful of granola.
Makes approximately 4 cups.
cook’s note: Once cooled, you can stir in any other ingredients you like such as dried fruit or chocolate chips. Granola can be stored in an airtight container for up to 1 week.