Set your oven to 325°F (160°C) and line a baking sheet with parchment paper. This ensures even cooking and no sticking. No one wants to scrape granola off a tray, alright?
Step 2: Mix the Dry Ingredients
In a large bowl, chuck in the oats, nuts, pumpkin seeds, coconut flakes, cinnamon, and sea salt. Mix it all up so every bite’s got flavor.
Step 3: Prepare the Wet Mixture
In a smaller bowl, whisk together the melted coconut oil, sugar-free maple syrup, almond butter, and vanilla extract until smooth. That’s your magic glue. No sugar needed!
Step 4: Combine Wet & Dry
Pour the wet mixture over the dry ingredients. Use a spatula or your hands to mix thoroughly, ensuring every oat and nut gets coated. No lazy mixing, okay?
Step 5: Bake to Perfection
Spread the granola evenly on the prepared baking sheet. Bake for 25 minutes, stirring halfway through so it doesn’t burn. The key here is to watch the edges as they brown quickly!
Step 6 : Cool Completely
Take it out of the oven and let the granola cool for 10–15 minutes. It’ll crisp up as it cools, so don’t rush.
Optional Add-ins
Once cooled, toss in the sugar-free dried cranberries or dark chocolate chips for an extra twist. They’ll make it feel indulgent without wrecking your sugar-free goals.
Nutrition
calories: 210 kcal | carbohydrates: 15 g | protein: 6 g | fat: 14 g | fiber: 4 g | sugar: 2 g (natural sugars from cranberries/nuts)