Cinnamon Maple Granola ft. 3MB

Preheat Your Oven: Set your oven to 375°F (190°C) and line a large baking sheet with parchment paper.

Mix the Dry Ingredients: Combine all the nuts, seeds, flakey coconut, and puffed quinoa in a large mixing bowl.

Prepare the Coating: In a small saucepan over medium heat, melt the coconut oil and almond butter. Stir in half of the cinnamon and sea salt. Let this simmer gently for about 5 minutes, allowing the flavors to meld together. Remove the saucepan from heat and stir in the remaining cinnamon, maple syrup, and vanilla extract for a burst of sweetness and depth.

Combine & Coat: Pour the warm cinnamon maple mixture over the dry granola ingredients. Stir thoroughly to ensure every piece is evenly coated.

Spread & Bake: Spread the mixture evenly across the prepared baking sheet. Sprinkle with an extra dash of sea salt for a flavor boost. Bake for 15 minutes, keeping a close eye to avoid burning. Check every 5 minutes, stirring gently if needed to ensure even toasting.

Cool & Freeze for Chunky Granola: Once golden brown, remove the granola from the oven and let it cool for 5 minutes. For large granola clusters, place the baking sheet in the freezer for 30–40 minutes.

Store & Enjoy: Transfer the granola to an airtight container and store it in the freezer for maximum freshness. Enjoy as a snack or a topping, straight from the freezer or at room temperature!