Salted Maple Granola

On the blog, I shared a cost comparison between making your own granola and buying it from the shop. (See this post for the full price breakdown.)

This recipe is my homemade version of the Farmer Jo brand Salted Maple and Cashew Granola.

My kids are obsessed with this at the moment and especially love the crunchy clusters.

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Salted Maple Granola

Gluten free, dairy free, egg free

Makes 1 large jar

Ingredients:

• 1 cup sunflower seeds

• 1 cup unsweetened coconut flakes

• 1 cup raw cashews, roughly chopped

• 1/2 cup pepitas (pumpkin seeds)

• 1/2 cup sesame seeds

• 1/3 cup pure maple syrup or honey

• 1/4 cup coconut oil, melted

• 1/4 tsp salt

• You can swap out the nuts and seeds for other combinations you love - just keep the dry-to-wet ratio the same for the best results.

Instructions:

• Preheat your oven to 160°C (fan-forced) and line a large baking tray with baking paper.

• In a large bowl, mix all the dry ingredients together.

• In a separate bowl, whisk together the maple syrup (or honey), melted coconut oil, and salt.

• Pour the wet mixture over the dry ingredients and mix well to coat everything evenly.

• Spread the mixture onto the baking tray, keeping it close together (this helps create clusters). Press it down firmly with the back of a spoon.

• Bake for 15–20 minutes or until golden brown.

• Allow to cool completely on the tray before breaking it into your preferred cluster size.

• Store in an airtight glass jar in the pantry—it will stay fresh for a couple of weeks 👌🏼

  Let me know in the comments below you give it a go—or tag me on Instagram if you share it, I’d love to see your version!