Maple-Maca Granola

Alaina Sullivan

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  • Ingredients

    • 2 1/2 cups gluten-free oats
      1/2 cup shelled raw pistachios
      1/2 cup raw pepitas
      1/2 cup unsweetened coconut flakes
      1/4 cup hemp seeds
      2 Tbsp sesame seeds
      2 Tbsp maca powder*
      2 tsp ground cinnamon
      2 tsp ground cardamom
      Sea salt
      1/3 cup coconut oil
      1/3 cup maple syrup
      Raw honey
      1/2 cup dried cherries (optional)

      *Maca can be found at most health food stores, or online (I use Navitas brand). It’s a nutritionally-dense Peruvian root with a sweet, nutty, almost butterscotch-like flavor that lends itself well to baking. 

  • The Prep

      • Preheat oven to 300F.
      • Combine oats, pistachios, pepitas, coconut flakes, hemp, maca, cinnamon, cardamom and a pinch of salt in a large bowl.
      • Toss gently to combine.
      • Combine 1/3 cup maple syrup and 1/3 cup coconut oil; drizzle over the mixture and stir until evenly distributed.
      • Line a baking sheet with parchment paper and spread granola into an even layer.
      • Lightly drizzle honey over the top.
      • Bake for 35-45 minutes until golden brown, checking every 15 minutes. (Note: You can opt to give the batch a stir halfway through, though I like to leave mine untouched so that it has bigger clusters at the end). Remove from oven and let cool completely.
      • Break apart into large chunks, and add some dried cherries or other fruit (currants, raisins) if you like.