One Pan Granola

I meal prep this granola recipe almost every week for our morning yogurts and smoothie bowls. Is anyone else pro-one pan recipes? Some might call it lazy, but I think it all comes down to efficiency. Plus, I’m much happier to have less dishes to clean at the end of the day. A nonstick pan, low oven temperature and frequent stirring are the key to this recipe as it only contains a small amount of oil. By checking your mixture about three to four times, you ensure that the oats are clumping together properly and not burning. I like to add the more delicate ingredients (coconut, flax and hemp) at the very end so nothing burns and you end up with a perfectly crunchy granola!

One Pan Granola
Total time: 40 mins, active prep time: 10 mins; yields 3 cups of granola
• 2 TBSP coconut oil
• 2 cups gluten-free oats
• 1/4 cup raw sunflower seeds
• 1/4 cup chopped or slivered raw almonds, pistachios, or pecans
• 2 tsp vanilla paste or extract
• 1/4 cup maple syrup
• 1 TBSP cinnamon
• 1/2 cup raw shredded coconut
• 1/4 cup ground flaxseed
• 1/4 cup shelled hemp seeds (hemp hearts)

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1. Heat oven to 300ºF and generously coat a sheet pan with coconut oil
2. Add oats, sunflower seeds, almonds, and cinnamon to coated pan
3. Combine ingredients and spread in an even layer
4. Drizzle syrup and vanilla over mixtures and ensure all dry ingredients are coated
5. Bake for 15 mins, use a spatula to break up pieces
6. Bake another 10 minutes
7. Add in coconut, flax, and hemp
8. Bake another 5 mins

2 Comments Add yours

  1. Roseann Cuoco says:

    It looks delicious.

    Sent from my iPad



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