This sweet combination of nuts, shredded coconut and maple syrup will give your every-day granola a run for its money. And an added plus, this granola is grain free, so your gluten free friends can enjoy this recipe also.

Maple Coconut Granola
Yield: 2 1/2 cups

3 tablespoons maple syrup
2 tablespoons olive oil
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup sweetened, shredded coconut
3/4 cup raw whole almonds
1/2 cup raw sunflower seeds
1/4 cup raw pumpkin seeds
3 tablespoons sesame seeds

1) Position a rack on the lowest shelf of the oven, and preheat it to 300 degrees F.

2) In a large bowl, whisk together the maple syrup, olive oil, cinnamon and salt until combined. Add the coconut, almonds, sunflower seeds, pumpkin seeds, and sesame seeds, and toss until everything is evenly coated.

3) Transfer the coconut mixture to a parchment paper lined baking sheet, and bake until the coconut is golden brown and toasted, and the granola is no longer sticky, stirring periodically to prevent burning, 30 to 35 minutes. Once the granola is finished baking, set aside to cool. Store the maple coconut granola in an air tight container for up to 5 days.

**Cook’s Note: If you would prefer a granola that is a little less sweet, swap in unsweetened shredded coconut instead of sweetened. The recipe will still work and taste great!