Directions 5 steps | 30 Minutes
Preheat the oven to 325°F. Line a baking sheet with parchment paper. In the bowl of a food processor, add the almond and pecans.
Pulse a few times to roughly chop the almond and pecans.
In a large mixing bowl, combine the chopped almond and pecans, gluten-free oats, pumpkin seeds, cashews and chia seeds. Add vanilla extract, coconut oil, maple syrup and apple cider and mix until all of the ingredients are evenly mixed.
Transfer the mixture to the prepared baking sheet. Bake for 20 mins or until the granola is caramelized. Let the mixture completely cool on a wire rack.
Serve over smoothies, yogurt and breakfast cereals. Enjoy!