Mega Clump Granola
If you're a fan of clumpy granola, this one's for you: 100% clumps in this maple-sweetened adaptable granola with nuts, seeds, cocoa nibs and currants.
Servings: 8 cups
Ingredients
- 4 cups old-fashioned large flake oats
- ½ cup pure maple syrup
- ½ cup maple sugar or coconut palm sugar or you could swap in brown sugar, honey or more maple syrup
- ⅔ cup melted coconut oil
- 1 tbsp pure vanilla extract
- 2 tsp ground cinnamon
- 1 heaping tsp kosher salt
- 1 cup blanched almond slivers
- ¾ cup raw sunflower seeds
- ¾ cup raw pumpkin seeds
- ¾ cup cocoa nibs
- ¾ cup currants
- ¼ cup ground flaxseed
Instructions
- Preheat oven to 350ºF. Line a baking sheet with parchment paper. Spread the oats out on the baking sheet and toast for 15 minutes.
- Lower the oven temperature to 325ºF. In a large bowl, whisk together the maple syrup, sugar, coconut oil, vanilla, cinnamon and salt. Add the toasted oats, almonds, sunflower seeds, pumpkin seeds, cocoa nibs, currants and ground flaxseed. Stir to combine.
- Spread the granola mixture out on the parchment-lined baking sheet, pressing down to really compact it and push it into the corners. Bake for about 40 minutes, rotating baking sheet halfway through, until golden brown and firm. Cool completely in pan, then break into chunks and store in a sealed container at room temperature for up to 2 weeks (or up to 3 months in the freezer).