Gluten-free and super easy!
Preheat oven to 300 degrees. Line baking sheet with parchment paper.
In a large bowl, combine oats, flour, cinnamon, salt. In a small bowl, whisk together maple syrup, vanilla extract, oil.
Add to oat mixture and stir well to coat.
Spread mixture across parchment-paper covered baking sheet and bake for 30 minutes. Stir to break up any lumps and distribute oats on the outer edge of the pan into the middle as the outer edge will cook more quickly.
Cook for an additional 20 minutes.
Remove from oven and let cool completely.
Lift the long sides of parchment paper, so the granola moves into the center of the pan. Then lift the parchment paper and use it to transfer the granola from the baking pan and pour it into an airtight glass container.
Toss the parchment paper and put the baking pan away, no need to clean it 😊.
The granola can be left in the pantry if using within a week; if not, store in the refrigerator for up to 1 month.
For individuals who follow a vegan diet or are sensitive to dairy and/or yogurt, simply substitute traditional yogurt with coconut yogurt. It's just as delicious!