Maple Granola

I like having breakfast options on hand that last for a while and just take some (much needed) pressure off during the breakfast rush. I like this recipe because it is an easy weeknight or weekend recipe to make and the batch lasts for a while. This can be nut free and can be sent to school- just skip the pecans. 













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3 cups         Oats (gluten free if needed. You can use quick oats but I prefer rolled oats).
1/2 cup       Coconut, dried and shredded
1/2 cup       Sunflower seeds
1/2 cup       Pumpkin seeds
1/4 cup       Pecan pieces
1 cup          Dried fruit
2 tsp           Cinnamon
1 tsp           Ginger
1/2 cup       Maple syrup
1/4 cup       Olive oil



1. Preheat oven to 250F
2. In a large bowl, mix the oats, coconut, sunflower seeds, pumpkin seeds, pecans, cinnamon and ginger. 
3. Add in oil and then maple syrup and stir to combine. 
4. Spread onto 2  cookie sheets lined with parchment paper.
5. Bake for 1 hour, stirring every 20 minutes. 
6. After baking is done add in dried fruit and let cool before storing in an airtight container.


Looking for more breakfast ideas? Contact Jill, Nurture The Future's Registered Dietitian at [email protected] 

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