Gluten Free Maple-Cinnamon Granola

My favorite breakfast has always been yogurt. When I wouldn't drink milk growing up, I would always eat yogurt and "bodadah" (granola). In high school when I went through a cereal hating phase, I would still eat yogurt. I eat yogurt in the morning several days per week, I usually have another one as a snack at work and I also freeze yogurt for popsicles.

I recently received a yogurt maker for a birthday gift. I can make my own yogurt anytime now and I can be sure it doesn't have any preservatives or additives. It is delicious and also fun for me to be able to make it at home!

As much as I like yogurt by itself, I also like it with a crunch element. This granola is very healthy and tasty. It is just nuts and some coconut, so it is gluten free as well. I would also be great mixed into oatmeal or even having a handful for a snack. Enjoy!

Gluten Free Maple-Cinnamon Granola

Adapted from The Metabolism Miracle

2 cups nuts of your choice (I used pecans, walnuts, sliced almonds, sunflower seeds and chia seeds. Flax seeds and pumpkin seeds would also be good)
1/4 cup shredded coconut
1 egg white
2 tbsp coconut oil, melted
1/4 cup maple syrup (I used a maple-agave blend syrup from Trader Joes)
1 tbsp ground cinnamon

1. Pre-heat oven to 250 degrees. Line a baking sheet with parchment paper
2. Combine nuts and coconut in a bowl. Add the egg white and stir to combine
3. In a separate bowl combine the coconut oil, maple syrup and cinnamon
4. Pour cinnamon mixture over the nuts and stir to combine
5. Distribute nuts in a layer on the parchment paper
6. Bake in the oven for about 30-35 minutes or until toasted and starting to brown. Stir every 10 minutes until done.
7. Allow to cool on a cooking rack. Store in an airtight container.