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Recipe: Maple Nut Granola

One of my weaknesses is good granola. It’s a crunch thing. Yes, I’m a crunchy girl, but only because I love crunchy food.  I used to buy granola, trying to find the healthiest version. I was able to find some that we like, but it was a bit pricey. With my husband eating it too, we went through quite a bit. I figured it was high-time to start making it at home.

The nice thing about this recipe is that you can change the ingredients as you see fit (I included some additional add-ins at the bottom of the post). If you like molasses more than maple syrup, go for it. Any kind of nut is definitely an option. Just remember, clean whole ingredients are the key. Go organic whenever possible.

Another great thing I like about this treat is how simple it is to make. Seriously, dump it in a bowl, mix it up thoroughly, throw it on a baking sheet, bake and voila – granola.

Top: Coconut, cinnamon, oat bran, pecans and walnuts.

Thoroughly mix the wet ingredients into the dry.

Spread evenly, and not too thick, on a rimmed baking sheet.

Once cooled break into chunks. I like mine fairly large.

Break them a bit smaller to fit into your storage container. So good!

Will keep well in air-tight container for at least two weeks.


3 cups gluten-free oats (any old-fashioned oats will work)
1 cup of nuts, chopped (use one, or a combination, as long as it equals 1 cup)
1/4 cup shredded unsweetened coconut
2 to 3 TBSP oat bran (or wheat germ works too if you aren’t gluten-free)
1/4 cup + 1 TBSP of melted coconut oil
2 TBSP honey (raw and unfiltered)
1/4 cup real maple syrup (do not use pancake syrup!)
1/2 tsp vanilla extract
1/2 tsp ground cinnamon

Preheat over to 300 degrees Fahrenheit.

  1. After you chop up everything that needs chopping, throw all of the dry ingredients into a large bowl and mix thoroughly. 
  2. Take all the wet ingredients and whip them up until well combined. I like to do this BEFORE adding it to the dry ingredients to make sure it incorporates evenly. Now pour the wet ingredients into the dry. It may seem like there isn’t enough liquid, but trust me, it works. 
  3. Once you have everything mixed thoroughly, spread it out onto a rimmed baking sheet. I use parchment paper in the bottom half of my broiler pan. Can you say, easy cleanup? Make sure it is evenly spread out and not too thick. This will ensure it bakes evenly and crisps up (the whole point of granola, right?).
  4. Bake the granola in a preheated oven for about 20-25 minutes – give or take. You will see the edges of the granola start to brown. As soon as that happens, take it out of the oven. It will continue to brown just a bit and get crispy outside the oven.
  5. Once out of the oven, allow the granola to cool completely on the baking sheet. It will crisp up. Try not to start snacking on it – it’s really good. When cooled, break the granola up into chunks. I like leaving mine in larger chunks, but do what you like best.

Store the granola in an airtight container. We have had it keep for up to two weeks (can probably go longer), but it rarely lasts that long.

Additional add-ins:

  • Macadamia, pecans, filberts, any kind of nut really (chopped)
  • Pumpkin pie spice
  • Apple pie spice
  • Hemp seeds
  • Pumpkin seeds
  • Raisins (or other dried fruit)
  • Maca powder
  • Peanut butter or almond butter

Note: If you add more ingredients, rather than substitute for the original recipes, you may need to adjust your wet ingredients a bit. Just be sure you only use enough wet ingredients to lightly coat the granola. 


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About the Author Corrie Ann

Corrie Ann Gray is a writer, researcher, coach, and cookie enthusiast who lives in Los Angeles, CA. She started the Clean Body Project to share all of her knowledge and resources with others who are interested in running their own experiment into clean holistic living. She is also known as The Renaissance Soul Writer at

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