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Maple Cinnamon Grain-Free Granola

A favourite from the blog, this granola is super-simple to make and your future self will thank you each time you take a bite. This recipe is excitingly versatile, so don’t get too caught up on the ingredients themselves – instead think of them as inspiration. If you’re allergic to nuts, or you simply want to cut down on the cost of this recipe, simply swap out the nuts for more seeds. You can also replace the coconut if you’re so inclined, use another spice instead of cinnamon, honey instead of maple syrup…you get the idea. Just make sure that whatever you choose to alter is substituted with the same amount of something else. If you dig dried fruit, chop up a bunch and add it to the mix after it’s cooled down. Apricots, figs, mulberries, and raisins are some of my favourites with this mix!

Hopefully seeing how easy it is will inspire you to bake a batch for yourself soon! It also makes an excellent gift.

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Maple Cinnamon Grain-Free Granola


  • 2 cups / 275g raw nuts I used almonds and hazelnuts
  • 2 cups / 250g raw shelled sunflower seeds
  • 1 cup / 80g unsweetened desiccated coconut
  • 1 cup / 60g large flaked coconut
  • 3 Tbsp. chia seeds
  • 1 Tbsp. ground cinnamon
  • ¾ tsp. fine sea salt
  • cup / 80ml expeller-pressed coconut oil melted
  • cup / 80ml maple syrup
  • 1 tsp. vanilla extract optional


  • Preheat oven to 300°F / 150°C. Line two rimmed baking sheets with baking paper.
  • Add the nuts to your food processor and pulse to roughly chop. Add sunflower seeds and pulse to chop, until all nuts and seeds are about the same size. If you don’t have a food processor, this step can be done by hand.
  • Place chopped nuts and seeds in a large mixing bowl. Combine the coconut, chia seeds, cinnamon, salt. Pour in the coconut oil, maple syrup and vanilla extract. Mix well to coat. Divide the mixture in half and spread out evenly onto the lined baking sheets (you can do this on one baking sheet if that is all you have, but in my experience it cooks more evenly with two).
  • Bake for 30-35 minutes, stirring a couple times from the 15-minute mark. The granola is ready when it is golden and fragrant. It will crisp up outside the oven as it cools.
  • Store fully-cooled granola in an airtight glass container at room temperature for up to one month.


Makes 8 cups / 2 liters