Crunchy granola made with nuts, seeds and dried fruit makes the perfect grab-n-go breakfast or snack. Enjoy with your favorite plant-based milk or yogurt & berries or add as a topper to a smoothie. GF, V.
Makes 8 cups
4 cups rolled oats (gluten-free if needed)
1 cup raw nuts, chopped (walnuts, pecans, almonds or a combo)
1/2 cup raw pepitas
1/4 cup pure maple syrup (or raw honey)
1/4 cup coconut oil, melted
1 tsp vanilla extract
2 tsp cinnamon
1/2 tsp pink salt (or sea salt)
1/2 cup dried, unsweetened cranberries (or cherries)
1/2 cup unsweetened shredded coconut
FOR SERVING, OPTIONAL
plant-based milk or yogurt, berries, chia seeds, flaxseed meal
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
Combine oats, nuts, seeds, salt & cinnamon to a large bowl.
Combine oil, maple syrup and vanilla extract to a measuring cup. Add to dry ingredients and mix well.
Add half the mixture to each baking sheet, smoothing evenly.
Bake for 12 minutes, then remove from oven and stir. Cook for another 10 minutes or until lightly browned.
Stir in cranberries and coconut. Allow to completely cool before storing (don't skip this step or it will be chewy) .
Transfer to a sealed storage container(s) and store at room temperature for 1 week. Freezes well in an airtight container for up to a month.
NOTE: Inspired by Cookie + Kate.