Chunky Maple Cashew Granola (GF, DF)

Chunky Maple Cashew Granola

Prep 15 minutes

Cook Time 45 minutes, then left to cool

Makes about 10 cups 

Ingredients

Dry Ingredients

6 cups gluten free oats

1 cup coconut chips

1 cup cashews, roughly chopped

1/2 cup sunflower seeds

1/2 cup almonds, roughly chopped

1/2 cup pumpkin seeds

Wet Ingredients 

1/2 cup plus 2 tbs coconut oil

1/2 cup plus 2 tbs maple syrup

2 egg whites

1 tsp vanilla

1 tsp salt

4 tbs collagen powder

1/2 tsp kelp flakes

2 tsp cinnamon

Method

1. Preheat the over to 300 degrees F.
2. Mix the dry ingredients together in a really, big bowl and set aside. 
3. Grab a medium size pan, measure in the wet ingredients, and gently heat them on medium-low heat until warm and the coconut oil is just melted, gently whisking as it heats.
4. Pour the wet ingredients into the dry ingredients, stirring to combine.
5. Spoon mixture onto a very large parchment lined cookie sheet, making sure to pack the granola up against the edges( we don’t want burned edges).
6. Bake at 300 degrees F. for 40-45 minutes. Once toasted and fragrant, turn your oven off and allow the granola to cool in the oven for about an hour.
7. Remove from the oven and allow to cool completely. Then break the bits up to your preferred size and store in an extremely large glass jar or a few quart sized jars.
8. Add some berries, sprinkle over some coconut yogurt, pour on some non-dairy milk, use it to top a smoothie bowl or grab handfuls from the jar throughout the day.
9.  Enjoy!