Description
This is the vegan granola recipe I keep coming back to! And it is made for sprinkling – over yogurt, smoothie bowls, fresh fruit, you name it! No oversized clusters to wrestle with, just light, crispy bites that pour like magic and crunch like a dream.
Ingredients
- 1 1/2 cups oats (I use quick oats)
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup or agave
- 1/3 cup chopped pecans
- 1/3 cup pumpkin seeds
- 1/4 cup cacao nibs (can sub chocolate chips)
Instructions
- Preheat oven to 300 F. Line a baking sheet with parchment paper.
- In a mixing bowl, add oats, cinnamon and salt and stir to combine. Add coconut oil and maple syrup and stir very well until combined and all oats are evenly coated.
- Spread onto prepared baking sheet in a layer about 1/2 inch thick, smoothing it out with the back of a spoon and making the edges neat so no oats will burn or cook unevenly.
- Bake in preheated oven for 15 minutes. Remove from oven, stir to incorporate edges into the middle and then add the pecans and pumpkin seeds. Flatten into a layer again and bake for another 5-7 minutes until lightly golden but not brown.
- Remove from oven and add cacao nibs. If using chocolate chips instead, let it cool before adding so they don’t melt.
- Once cool, add to a glass jar or Tupperware and store at room temperature up to 2 weeks.
Notes
Once the granola is completely cooled, transfer it to an airtight container and store at room temperature for up to 2 weeks.