So you love Crunchy Granola but have struggled to find a good recipe that is healthy, crunchy, tasty and sugar free? Well here it is, the most epic vegan granola recipe we have ever tasted. So simple and delicious and a success every time! Addition of Bake-Better to boost nutrition of your baking means protein, fibre and omega 3 is also taken care of.
Serves: 8 cups | Prep Time: 21 minutes Cooking Time: 26 minutes
4 cups oats
1 ½ cup raw nuts and seeds (½ cup pecans, ¼ cup sunflower seeds, ¼ cup pepitas, ½ cup slithered almonds) we also love hazelnuts and walnuts.
¼ cup Bake-Better
1 tsp sea salt
½ tsp cinnamon
½ cup melted oil (1/4 cup coconut oil + 1/4 premium seed oil)
½ cup honey or maple syrup
1 tsp vanilla
In the last 5 min of baking add 1/3 cup coconut flakes
After baking sprinkle with
2/3 cup dried cranberries
1/3 cup cacao nibs
Preheat oven to 180oC and line a large, rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the oats, Bake-Better, nuts and/or seeds, salt and cinnamon. Stir to blend.
Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional cacao nibs if using). Break the granola into pieces with your hands if you want to retain big chunks or stir it around with a spoon if you don’t want extra-clumpy granola.
Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.
Recipe adapted from Cookie + Kate Healthy Granola