Maple Chai Spiced Granola

• 3 cups of gluten free rolled oats
• 1 cup pecans
• ½ cup almond
• ½ cup pumpkin seeds
• ½ cup shredded coconut
• ½ cup maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• ½ tsp sea salt
• 2 tsp cinnamon
• 1 tsp cardamom
• 1 tsp ground ginger
• ½ tsp allspice
• ½ tsp ground cloves
  

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Serve over yogurt, smoothie, nut butter or eat as is!

1. Start by preheating your oven to 300 degrees fahrenheit.
2. Then, to a large mixing bowl add your gluten free rolled oats, pecans, almond, pumpkin seeds and shredded coconut. Stir to combine.
3. Then, add your chai spices, sea salt, cinnamon, cardamom, ginger, allspice and ground cloves.
4. Next, add your maple syrup, melted coconut oil and vanilla extract. Stir until fully coated.
5. To a large baking sheet lined with parchment paper, add your granola mixture and spread evenly across the whole baking tray.
6. Bake at 300 for 35-40 minutes, or until granola is toasted and golden brown. Keep an eye on it in the last 10 minutes, the nuts can burn easily so remove it from the oven early if you need to.
7. Once baked, remove from the oven and let cool fully. If you try to move it too early it will crumble and not hold together. Letting it cool allows the granola to firm up so it can be easily broken into large chunks.
8. When granola is fully cooled, break apart gently using your fingers. Serve right away or store in an airtight container, this granola can be stored and last between 2-3 weeks!