Advertisement
Maple Skillet Granola
Serves 6.
This skillet granola comes together in a flash and is the perfect breakfast to start your day. But why stop there? Try it as a topping on your salad, sprinkle it over ice cream, or just snack on it out of hand.
[callout]
Tip
Make this granola recipe your own by switching out any of the nuts or seeds for what you have on hand. You can even make it paleo by replacing oats with 1 cup (250 mL) sliced almonds and 1 cup (250 mL) coconut flakes. [/callout]Advertisement
Ingredients
- 2 Tbsp (30 mL) coconut oil
- 1/4 cup (60 mL) dark maple syrup
- 2 cups (500 mL) gluten-free rolled oats
- 1/2 cup (125 mL) sliced natural almonds
- 1/2 cup (125 mL) unsweetened coconut flakes
- 1/4 cup (60 mL) raw pumpkin seeds
- 1 Tbsp (15 mL) ground flax
- 2 tsp (10 mL) chia seeds
- 2 tsp (10 mL) sesame seeds
- 1/2 tsp (2 mL) ground cinnamon
Nutrition
Per serving:
- calories 311
- protein 8g
-
fat
18g
- saturated fat 8g
- trans fat 0g
-
carbohydrates
33g
- sugars 9g
- fibre 6g
- sodium 6mg
Directions
01
Add coconut oil and maple syrup to large frying pan and bring to a boil over medium heat, about 1 minute. Stir in all remaining ingredients and cook, stirring often, until granola is toasted, golden brown, and fragrant, about 4 to 6 minutes. Remove frying pan from heat and allow granola to cool to room temperature in pan. Granola will crisp up as it cools. Once cooled, break up any large clumps and store in airtight container. Granola will keep at room temperature for up to 1 week.
