I love the flavors of vanilla and coconut together, incorporate those flavors into granola and I’m a happy girl. Good as a snack, or as cereal, or sprinkled over ice cream.
The thing about granola recipes is you can do just about anything you want. Start with a base of old-fashioned (rolled) oats and just add stuff until it tastes the way you want. I wanted to flavor with maple syrup, and I wanted a bit of fat to help me feel full when I munch. But I’ve seen recipes with no fats added, and no sugar added. I’ve even seen a recipe with no oats added, just a big conglomeration of seeds and nuts.
- 1 1/2 cups old-fashioned (rolled) oats
- 1/2 cup coconut flakes (unsweetened)
- 1/2 cup pecans, chopped
- 1/4 cup sunflower seeds
- 1/4 cup maple syrup (I used a dark, flavorful kind)
- 2 tablespoons of coconut oil
- 1/2 teaspoon vanilla
- 1/2 teaspoon fine-grained salt
- Preheat the oven to 300°F.
- Throw the oats into a large bowl first and then start adding all the other dry ingredients. Feel free to adjust amounts to suit your personal preferences.
- Add the maple syrup and mix well with your hands, you want to use just enough to coat everything.
- Add the coconut oil and the vanilla and mix again.
- Spread evenly on a lipped baking sheet with parchment paper at the bottom.
- Cook for 20 minutes. Stir halfway through the cooking time to keep the clumps manageable. Let cool and eat!
This recipe was partly inspired from two main sources, a yoga retreat I attended with Escape to Shape, and a granola recipe from Elizabeth Rider’s blog. I should note that the Escape to Shape recipe used no oats at all, relying on seeds and nuts alone.
This recipe is highly adaptable. Want to add almonds? Go for it! Would you rather use honey instead of maple syrup? Enjoy! How about dried fruit? Sure thing! Just keep an eye on the bowl as you’re mixing ingredients. Make sure the ratios are to your preferences. It pretty much is what you see is what you get, and it’s vegan so you can taste as you go without fear of salmonella or anything! Finally, check the granola halfway through the cooking time. Not only did I stir the granola, I also turned the pan, so the front faced the back for even cooking throughout the pan.
How about you, how do you like your granola?