Maple & Cacao Granola

If you're a granola lover like me, you’ve probably noticed how quickly those tiny bags at the store can add up in price—seriously, they’re almost as expensive as a fancy latte! That’s when I decided to take matters into my own hands and start making my favorite granola at home. And let me tell you, it was so much easier, way more affordable, and honestly—so much tastier!

What’s even better? It’s packed with nourishing ingredients that you can feel good about. My Maple & Cacao Granola is made with wholesome rolled oats, rich cacao nibs, crunchy pumpkin seeds, and some 100% pure maple syrup for just the right amount of sweetness. Oh, and did I mention it's gluten-free and free from refined sugars? Yep, it’s as healthy as it is delicious!

The best part is how versatile it is. You can layer it over your favorite yogurt for a quick, satisfying snack, or enjoy it with a splash of milk and some fresh fruit for the perfect breakfast. It’s so simple and incredibly satisfying. What’s not to love?

Maple and Cacao Granola

By: Alexia Ramirez

Ingredients:

4 cups rolled oats

1/2 cup pumpkin seeds (pepitas)

1 TBSP flaxseed

1/4 cup 100% cacao nibs

1 cup pure maple syrup

1/2 oil of choice (I like coconut the best!)

Salt (to taste)

Cinnamon (to taste)

Directions:

Preheat your oven to 300 degrees Fahrenheit (150 celsius)

In a large mixing bowl, combine all the ingredients and mix well. You want all of the oats to be coated well with all of the ingredients!

Pour the mixture into a parchment paper covered pan and press into an even layer. You want everything to bake evenly.

Place into the oven and cook for one hour. Remove when the oats are golden brown.

Let the granola cool in the pan for at least an hour. The longer you leave it, the more big, delicious clusters you'll have! When you take it off the pan you'll probably have big clusters the size of your hand! I'll put a picture of mine below! I prefer to break mine down into bite sized pieces!

Now wasn't that simple! Store your granola in an airtight container for up to a month at room temperature or for 2-3 months in the fridge.

Let me know if you tried this recipe! I'll put a pic of my serving suggestion below!