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Maple Skillet Granola

Serves 6.


    Maple Skillet Granola

    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.



    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.


    Maple Skillet Granola


    • 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


    Per serving:

    • calories311
    • protein8g
    • fat18g
      • saturated fat8g
      • trans fat0g
    • carbohydrates33g
      • sugars9g
      • fibre6g
    • sodium6mg



    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.


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    This recipe is part of the Spring's Sweet Amber Elixir collection.



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