Recipes Breakfast:

Maple-Maca Granola

Alaina Sullivan
Maple-Maca Granola


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.


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