1. Preheat the oven to 325°F. Line a large baking sheet with parchment paper or greased foil. Set aside for later.
2. Add all ingredients except maple extract and maple syrup to a large bowl. This is the wonderfully aromatic maple extract that I use. Stir until well mixed.
3. Add maple syrup and maple extract. Using a rubber spatula, fold until clusters form and mixture is well mixed.
4. Pour onto the prepared baking sheet. Create an even layer. Make a few pockets throughout to let air through to crisp up granola.
5. Bake for 18-20 minutes. Using a heatproof spatula, gently flip granola, making sure to keep clusters intact. Bake for an additional 4-6 minutes, until edges are a deep golden brown and granola is just slightly soft. Mine took a total of 24 minutes. Granola will crisp up while cooling.
6. Place baking sheet on a cooling rack. Allow to cool for about 30 minutes, or until completely cooled. Optionally, fold in 1 cup Oven Roasted Paleo Candied Pecans. Enjoy! Storing instructions below.

Delicious Granola Recipes & More!

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