Grain-Free Maple Granola
There are so many delicious ways to enjoy our Grain-Free Maple Granola with Prunes. Our favorite? Sprinkle on top of a bowl of yogurt, then drizzle with prune purée. Bonus: Both Prunes + Yogurt are gut-health superstars. Best breakfast (or snack) ever.
- ½ cup unsweetened coconut flakes
- 2 cups slivered raw almonds
- 1 ¼ cup raw pecans
- 1 cup raw walnuts
- 3 tablespoons chia seeds
- 1 tablespoon flax seed meal
- 1 ½ teaspoon ground cinnamon
- 2 tablespoons maple sugar
- ¾ teaspoon coarse kosher salt
- 3 tablespoons coconut oil
- 1/3 cup maple syrup
- ¼ cup prunes, finely diced
- ¼ cup roasted, unsalted sunflower seeds
Preheat the oven to 325°F with rack in the center position.
In a large mixing bowl, combine the coconut, almonds, pecans, walnuts, chia seeds, flax, cinnamon, maple sugar, and salt.
In a small saucepan over low heat, warm the coconut oil and maple syrup over low heat until they melt together. Pour this mixture over the dry ingredients and mix well to coat.
Spread the mixture in an even layer on a large sheet pan and bake for 20 minutes. Remove from the oven, stir, add diced prunes and sunflower seeds, stir again and spread back into an even layer.
Increase the oven temperature to 340°F and return to the oven for another 5 minutes, or until deep golden brown. Remove from the oven and cool completely.
Store tightly sealed in an airtight container for up to a few weeks.
Serving Suggestion: Try coating our Creamy Prune Caramel Mocha Pops with Maple Granola. You won’t regret it!