Breakfast · gluten-free · vegan

Cinnamon Pecan Almond Granola

Summer officially starts on June 20, but it’s been insanely hot here in Phoenix for almost two months now.  Summer mornings here don’t usually elicit cravings for hot foods so cold yogurt mixed fruit and granola is a great way to cool down and fuel for a busy day.  I hope that you enjoy this recipe as much as I do 🙂



–  4 cups of oats

– 2 cups of pecans

– 1 cup of Almonds

– 1/2 cup of sunflower seeds 

– 2 tablespoons of cinnamon

–  6 tablespoons of maple syrup

– 4 tablespoons of coconut oil

  • 1/2 cup of flax seeds or pumpkin seeds (175g) OPTIONAL (or you could add both.  If you do then add 1 more tablespoon of coconut oil and 1 more tablespoon of maple syrup)


Set the oven to 350 degrees F.  Mix oats, pecans, almonds, sunflower seeds, and cinnamon in a large bowl.  Set aside.  Melt the coconut oil and maple syrup together in a small saucepan (or microwave) until it’s “runny” (this should only take about 2 minutes).  Pour the coconut oil, maple syrup liquid mixture over the dry ingredients and mix.  Spread the granola mixture evenly onto a large pan and bake for 30-40 minutes mixing the granola at the half way point so that it bakes evenly.



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