Alright, we have to give this post a disclaimer: This granola is addictive. You may not ever be able to stop making/eating it.
Over the years, we’ve made many batches of homemade granola, but none live up to this one. If you’re looking for a really chunky granola, this recipe is probably not for you. If you are, however, looking for a really flavorful granola that’s relatively low in sugar and oil, you should probably skip right down to the recipe and make it ASAP!
Although we’ve made this recipe three times now this week, we don’t make homemade granola nearly enough. It’s surprisingly easy and hands off, but for some reason, we always end up buying it at the store instead. After this recipe, we’ll probably think twice! Using nut butter to bind the granola really helps bring more depth of flavor without overpowering; we used this cacao hazelnut butter (basically a much healthier version of Nutella) and it paired perfectly with freeze-dried raspberries (which we added after baking).
Other star ingredients include coconut flakes (which get perfectly toasted), crunchy hazelnuts and pecans, buckwheat, hemp seeds and maple syrup. All in all, you’ll probably find yourself eating it by the spoonful as soon as it comes out of the oven.
Our favorite ways to consume it:
1. With homemade coconut yogurt! A lot of you requested this recipe, but we are unfortunately unable to share as it is from one of our Plant Lab Culinary courses. What we can tell you is that it involves fresh coconut meat, cashews, and a very basic probiotic tablet. After dehydrating overnight & fermenting, it’s perfectly creamy and rich and honestly tastes far better than any yogurt we’ve ever had (dairy included)! We suggest you do a bit of searching online to find a vegan recipe that works for you.
2. With homemade nut milk and berries. This our favorite easy option – it’s always delicious! Nut milk is very easy to make at home – here’s a quick recipe for cashew milk: Soak 1 cup cashews for 2 hours. Drain and rinse. In a blender, blend cashews with 3 cups filtered water. Using a cheesecloth or nut milk bag, strain pulp. Transfer liquid back to blender and add in a pinch of sea salt and some vanilla. Store in the fridge for up to 5 days. Easy!
3. As a smoothie bowl topping! I’m not kidding when I say I dump half of the container of granola on my smoothie bowl. It’s a problem. (A good problem, of course!) We hope you enjoy!Print
Our favorite ways to serve this: on top of a smoothie bowl, with vegan coconut yogurt or nut milk, or straight from the pan!
- 3 cups rolled oats
- 1/2 cup chopped pecans
- 1/2 cup chopped hazelnuts
- 1 cup unsweetened coconut flakes
- 1/4 cup pepitas
- 1/2 cup buckwheat groats
- 2 tbsp hemp seeds
- 2 tbsp chia seeds
- 1/2 cup coconut oil (melted)
- 1/2 cup maple syrup
- 1/2 cup chocolate hazelnut butter
- 3/4 tsp salt
- 1 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 2/3 cup freeze dried raspberries
- Pre-heat oven to 350 F.
- In a large bowl, stir or whisk together oats, pecans, hazelnuts, coconut, pepitas, buckwheat, hemp and chia seeds.
- Melt coconut oil in small pan over medium low heat. Add maple syrup, cacao butter, salt, cinnamon, and vanilla. Stir constantly until completely melted and well incorporated.
- Pour wet mixture over dry ingredients and stir with spatula until everything is well coated.
- Spread your mixture onto a baking sheet and bake for 23-25 minutes. Make sure to stir 1-2 times while baking.
- Once cool, add freeze dried raspberries to your mixture and toss. You may wish to break some of them in half (although not necessary). Enjoy immediately or store in an airtight container for up to 10 days.