1/2cupchopped pecans or walnutsomit for nut-free, or sub raw sunflower or pepita seeds
1/2cupunsweetened coconut flakesor sub 2 tablespoons shredded.
1/4cuperythritollike Swerve brand--see notes. Or sub 2 tablespoons of pure maple syrup or date paste
1teaspooncinnamonor more to taste
1tablespoonground flax seed + 3 tablespoons warm waterto make a 'flax egg'
1/2tsppure vanilla extract
Optional: Pinch of sea salt
Preheat the oven to 325 degrees Fahrenheit
In a small bowl, add the ground flax seed and warm water, and let sit for 10-15 minutes.
In a medium mixing bowl, combine the rolled oats, chopped nuts, coconut flakes, erythritol (or sweetener of choice), and cinnamon. Toss together.
Add the vanilla and flax egg to the dry ingredients, and stir together.
Spread the granola evenly over a parchment paper lined baking sheet and place on center rack of oven. Bake at 325 degrees for 25-30 minutes or until golden brown, tossing halfway through the cooking time.
About Swerve: Swerve is a WFPB compliant sweetener, that tastes about 70% as sweet as sugar. You can use more Swerve if desired, but I like my food a little less sweet. Also, you can substitute date paste or maple syrup if desired.Sugar Free: this recipe gets a very small amount (less than a gram per 1/3 cup serving) of natural sugar from the oats.