Small Batch Granola

Step 1

Preheat your oven or toaster oven to 325F and line small baking tray with parchment paper. Add the maple syrup, nut butter, vanilla, cinnamon, and salt to the base of a medium bowl and mix well. Once the mixture is evenly combined, add the oats, pumpkin seeds, almonds, and coconut flakes. Fold the dry ingredients into the wet mixture until everything is moist and evenly coated.

Step 2

Use a spatula to spread the granola evenly across the baking tray, then bake for 15 minutes. Remove the granola and gently stir/flip it, then return to the oven and bake for an additional 3 to 5 minutes. If you are baking the granola in your toaster oven, let the granola bake for 7-10 minutes instead. Remove and immediately sprinkle with fruit and/or chocolate chips, if desired.

Step 3

Let the granola cool completely on the baking tray before transferring to an airtight container. Store at room temperature or in the fridge for up to one month; refrigeration is not necessary, but makes the granola crunchier.