Name: Easy Vegan Granola
Prep time: 9 min
Cook time: 22 min
Total time: 32 min
Yield: 6 servings
Ingredients: 0.33 cup maple syrup ((80 ml) grade A); 0.33 cup nut butter ((~80 g) or seed butter (the runnier the nut butter, the crunchier the granola! I prefer to use a smooth tahini or natural unsalted almond butter for my granola)); 1 teaspoon vanilla extract; 0.5 teaspoon salt; 1 tablespoon ground cinnamon; 2 cup rolled oats ((160 g) (not instant), gluten-free if necessary); 0.5 cup pumpkin seeds ((32 g)); 0.5 cup slivered almonds ((54 g)); 0.5 cup walnuts ((58 g), chopped); 0.5 cup coconut flakes ((~50 g) unsweetened (not shredded, it will burn)); 0.33 cup dried fruit ((40 g) or chocolate chips of choice)

Instructions

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1

Prep: First, preheat the oven to 325F. Add the maple syrup (0.33 cup), nut butter (0.33 cup), vanilla extract (1 teaspoon), salt (0.5 teaspoon), and ground cinnamon (1 tablespoon) to the base of a large bowl. Whisk until evenly incorporated.
2

Stir: Then, pour the rolled oats (2 cups), pumpkin seeds (0.5 cup), slivered almonds (0.5 cup), walnuts (0.5 cup), and coconut flakes (0.5 cup) into the bowl and fold them into the wet mixture, until all pieces are evenly coated. Transfer this mixture to a greased or lined baking tray and press it into a thin, even layer using a spatula.
3

Bake: Bake for 20 minutes on the bottom rack of the oven, then remove and use a spatula to toss/flip the granola. Return to the oven and bake for an additional 6-7 minutes, then remove.
4

Add Fruit/Chocolate: Immediately sprinkle the dried fruit (0.33 cup) over the granola, using a spatula to gently toss the mixture. If you’d like the chips to completely melt, stir them a bit more until they melt completely. Let the granola and chocolate cool completely on the tray before removing.
5

Serve: Serve as desired; store leftovers at room temperature or in the refrigerator (recommended for crunchier granola) for up to one month.