Maple and Chia Seed Granola

Granola is one of my favorite staples to have around, because it is a good on-the-go snack that is healthy, and gives you lots of energy. I also love to have it around for a quick breakfast idea. I’m pretty sure I haven’t bought granola from the store for at least 7 years or so now. When my mom started making it from scratch, I did as well, and have come up with a lot of different ways to make it. I use honey most of the time, but I LOVE maple syrup (I mean, who doesn’t?), and I figured I would try to use it interchangeably with honey.

Coconut oil is not only healthy, but I love the rich flavor. Even though I am a major fan of good butter, I find that using coconut oil in my granola recipes creates a nice chewiness that I love. If you use butter, which is good too, it tends to be a bit more crunchy. It all depends on what you like!

For this recipe, I added in lots of seeds. I can’t eat nuts, so seeds add a similar crunch and flavor. I actually like them better. Chia seeds are one of my favorite super foods! They are so good for you, plus they have a rich flavor. Similar to poppy seeds, but more of a mild/smooth taste.

The beauty of making homemade granola is that you can control the flavors, but you can also control how much sugar goes into it! If you use good quality, pure maple syrup, it is so much better for you than processed, store-bought granola.

How to make perfect Maple and Chia Seed Granola

*Make sure to use unrefined coconut oil. If you want to use butter, that is ok too, I recommend organic butter. The flavor is so much better.

*Use pure maple syrup! The fake stuff just won’t cut it for this recipe.

*Add in anything else you like! If you want to add in dried fruit, then mix it in after the granola bakes and cools.

*Use parchment paper only. Not wax paper, not aluminum foil.

*Allow the granola to cool for at least 10-15 minutes after baking. If you skip this step, then the granola won’t come together.

*Do not bake more than 12-14 minutes. You want to bake it just until the ends start to look golden. The granola comes together when it is cooling.

Here is a picture of how the granola should look when you put it on the parchment paper. It is somewhat packed together, instead of spread out. This creates great, chewy and crunchy granola.

Maple and Chia Seed Granola

Author:

Maria Provenzano

Ingredients

• 4 cups old fashioned oats

• ½ cup sunflower seeds

• ¾ cup pumpkin seeds

• 2 tablespoons chia seeds

• 1 tablespoon sesame seeds

• 1 teaspoon cinnamon

• ½ teaspoon salt

• ½ cup pure maple syrup

• 1 teaspoon vanilla

• ½ cup coconut oil, measured then melted

Instructions

1. Preheat the oven to 325 degree

2. In a large bowl, combine the oats, sunflower seeds, pumpkin seeds, chia seeds, sesame seeds, cinnamon, and salt until well mixed

3. Melt the coconut oil in a small pan over low/medium heat, until melted

4. Combine the coconut oil and maple syrup together, and mix in the vanilla

5. Pour the oil/syrup mixture over the oat mixture, and use a spatula to mix it together so that everything is evenly coated

6. Line two baking sheets with parchment paper (not wax paper, not aluminum foil), and evenly distribute the granola between the two sheets

7. I like to keep the granola somewhat compact, because that prevents it from getting too crunchy; it allows the center to stay chewy, and the outside pieces to get a bit more crunchy

8. Bake at 325 degrees for 12-14 minutes, or until starting to become slightly golden around the edges

9. Add in anything else you like! If you want to add in dried fruit, then mix it in after the granola bakes and cools.

10. *Allow the granola to cool for at least 10-15 minutes after baking. If you skip this step, then the granola won’t come together.

11. *Do not bake more than 12-14 minutes. You want to bake it just until the ends start to look golden. The granola comes together when it is cooling.