all, breakfastNo Ordinary Messvegan, brunch, healthy snack, vegan bakingComment

Homemade Chunky Granola

all, breakfastNo Ordinary Messvegan, brunch, healthy snack, vegan bakingComment
Homemade Chunky Granola
Homemade vegan chunky granola shown in bowls with coconut yogurt and strawberries.
Homemade vegan chunky granola shown in bowls with coconut yogurt and strawberries.

Not only is this granola easy to make, but it’s also delicious, full of flavour, texture and it’s super healthy. It’s free from refined sugar, and can be made gluten-free by using GF oats. It’s packed with nutrients, omega-3s, and plant protein. You can play around with the nut, seed, and spice combinations to create different variations.

Enjoy on top of some coconut / soy yogurt or as a cereal with your favourite plant milk and berries. It’s also great as a tasty snack any time of the day.

This recipe has been UPDATED since first posted.

INGREDIENTS:

DRY:

2.5 cups quick rolled oats

1.5 cups pecan halves (can use other nuts: walnut, almonds, cashews, peanuts, etc.)

1/3 cup shredded coconut

1/3 cup pumpkin seeds

1/3 sunflower seeds

2 tbsp chia seeds

2 tbsp ground flaxseed

1/2 tsp salt

1 tbsp coconut sugar

1 tsp cinnamon

1/2 tsp ginger powder

1/2 tsp nutmeg

Optional:

1 tbsp Chaga mushroom powder

WET:

1/2 cup melted coconut oil

1/2 cup maple syrup

1 tsp vanilla

METHOD:

1 - Line a large baking sheet pan with parchment paper. This will help the sugars stick to the other ingredients, instead of the pan. Preheat oven to 300° F.

2 - Mix all dry ingredients together in a large bowl. Set aside.

3 - Mix all wet ingredients together in a small saucepan over low heat. Once melted, add the wet mixture to the dry mixture and stir to coat well. There should be no dry parts.

4 - Spoon the mixture onto the parchment lined baking sheet. You want it to be a little crowded so it sticks together, for chunky clusters. Press down on the granola with a spatula, this will help to make sure it sticks together as well.

5 - Bake for about 50 - 60 minutes, should be nicely golden on top and on the edges. Do not stir mid-way through baking, this will interfere with the chunky clusters being formed. Remove from oven and press down with spatula one more time. Let cool completely (at least an hour), it will continue to crisp up while cooling off.

6 - Once completely cool, break it up with your hands. Enjoy on top of some coconut/soy yogurt and fresh fruit, as a cereal with your favourite plant milk, or just as a tasty snack.

Makes: 2 large mason jars

Prep time: 10 - 15 minutes

Cook time: 50 - 60 minutes

Store: In mason jars or air-tight container

Lasts: Up to 2 weeks