• Nicole Anderson

The PERFECT Cinnamon Maple Granola

{Vegan and Gluten Free}

Be warned: this stuff is addicting.

Kitchen Supplies:

1 Big Bowl

Parchment Paper

1 Baking Sheet


GF Rolled Oats

Blanched Sliced Almonds


Unsweetened Coconut Flakes


Maple Syrup

Avocado Oil (Olive will also work)

Preheat Oven to 350

In a big bowl combine:

3 cups of GF rolled oats

1 cup of blanched sliced almonds

1 cup of chopped pecans

3/4 cup of unsweetened coconut flakes

1 tbsp of cinnamon

Mix everything in the big bowl together until evenly combined.

Once evenly combined, stir in 1/2 cup of maple syrup and 1/2 cup of avocado oil until the mixture is evenly coated.

Once everything seems to be evenly coated, spread out your mixture onto a baking sheet lined with parchment paper.

Put the baking sheet into the oven for 40 minutes, stirring around every ten minutes. After 40 minutes your granola should be the perfect golden brown. <3

Let the granola cool completely, and then transfer into tightly lidded jars. The granola will keep for two weeks on the shelf, and a month in the fridge.




©2019 by Ulcerative What?. Proudly created with