Grain-Free Cinnamon Coconut Granola

1. Preheat and Prep

Preheat the oven to 325°F. Line a large baking sheet with parchment paper.

2. Chop and Mix in a Large Bowl

• 1/2 cup almonds, chopped
• 3/4 cup pecans, chopped
• 1 cup unsweetened coconut flakes
• 1/3 cup pumpkin seeds
• 3 Tbsp flaxseed meal
• 1 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup So Nourished Monk Fruit Sweetener with Allulose

Combine the almonds, pecans, coconut flakes, pumpkin seeds, flaxseed meal, cinnamon, salt, and sweetener in a large bowl.

3. In a Medium Saucepan, Combine

• 2 Tbsp maple syrup
• 1/4 cup butter
• 1 tsp vanilla extract

Heat the maple syrup and butter on medium until combined, then remove from heat and stir in the vanilla extract.

4. Combine Wet and Dry

Pour the butter mixture over the nut mixture and stir until everything is evenly coated.

5. Spread on the Pan

Spread the mixture into an even layer on the prepared baking sheet.

6. Bake

Bake for 20 minutes, then stir. Return to the oven for another 5-8 minutes, watching closely, until golden brown.

7. Cool and Break Apart

Let cool completely on the pan before breaking into pieces — it crisps up as it cools.