Nutty, fruity, slightly sweet Vegan Granola
My 15 year old plays travel volleyball. When we go to all day tournaments, the parents take turns bringing food for everyone. It’s fun to come up with healthy and tasty food to fuel the girls for competition. My friend Valerie and I have teamed up several times to come up with some deliciousness. One of the things we’ve made that has been very popular is fruit salad, yogurt, and granola so they can make their own parfaits. Her daughter and the coach are vegan, so I went in search of ways to make sure they could enjoy the parfaits too- super easy: coconut yogurt and vegan granola!
This past batch of granola was probably the best I’ve ever made. Not only is the recipe is vegan, with an easy substitution, it’s also paleo.
Maple-Nut Vegan Granola
3 Cups rolled oats (nonGMO, gluten free, like Bob’s Mill) or substitute coconut flakes to make it paleo
1-1/2 cups nuts (I used chopped pecans and pistachios)
1/4 cup chia seeds
1/2 cup flax seed meal
3/4 cup dried fruit (I used raisins and dried cherries)
1/2 teaspoon salt
3/4 cup coconut oil
4 tablespoons maple syrup
4 drops doTERRA cinnamon essential oil
Combine all dry ingredients except fruit. Melt coconut oil, combine with maple syrup, 2 drops cinnamon essential oil and stir into dry ingredients. Spread onto baking sheet (you can use parchment paper, but it can effect the crispiness of the granola).
Bake at 250 degrees for 1 hour, stirring every 20 minutes. Add the fruit for the last 20 minutes. Remove from oven and cool. Stir in remaining 2 drops of cinnamon essential oil and store in an airtight container.
Coconut oil, the “secret” ingredient
Everyone loved it, but thankfully there was still a little bit left for me to bring home. I had it with some almond milk for breakfast this morning. The secret to this granola is the coconut oil – I love what it does to the consistency of the granola. And the essential oil gives it a light cinnamon taste without being overbearing. I’m obsessing about this snack.
If you do not eat oatmeal, you can substitute the coconut flakes or use an assortment of other nuts and dried fruit. The recipe really is flexible so you can work with your dietary preferences — as well as what you have on hand.