Updated: Jul 19
This granola is so simple to make and perfect for breakfast as a cereal topped with berries, hemp seeds, flax meal or as an afternoon snack by itself or sprinkle on top of plant-based yogurt. If you want less oil, cut the coconut oil in half and add more maple to ensure the granola-like texture. To make it higher in plant-based protein and more diverse in nutrients, add pumpkin seeds, walnuts or almonds.
4 cups oats
2 tsp cinnamon
1 cup chopped pecans
1/2 cup coconut oil
1/2 cup pure maple syrup
1 tsp vanilla extract
salt to taste
How to make
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper.
Combine dry ingredients—oats, cinnamon and pecans, in a large bowl.
Warm coconut oil, maple and vanilla on the stovetop in a small saucepan. Stir to combine ingredients.
Once coconut oil is fully melted, pour into the dry mixture. Stir until all of the oats are coated with the coconut oil and maple syrup mixture.
Spread out evenly on the parchment-line baking sheet.
Sprinkle lightly with sea salt.
Bake for 13 minutes, stirring halfway in between. Take out of the oven and let cool before placing in a container for use all week! Note: the granola will get crispy upon cooking but if it still feels a little moist after cooling then place back in the oven, baking at 350 degrees F for 5-10 more minutes. Be careful not to burn though!