Vanilla Maple Pecan Granola with toppings & vegan yogurt
Servings: 8
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Equipment
- large mixing bowl
- medium mixing bowl
- rimmed baking sheet
- parchment paper
- silicone spatula
- measuring cups
- Measuring Spoons
Ingredients
GRANOLA - dry ingredients
- 4 c gf old fashioned oats
- 1 c pecans; raw
- 2 tsp cinnamon
- 1/2 tsp Himalayan sea salt
- 2 Tbs flax seeds optional
- 1/4 c coconut sugar
GRANOLA - wet ingredients
- 2 tsp pure vanilla
- 1/2 c real maple syrup
- 1/4 c unrefined coconut oil
- 1/4 c aquafaba optional
VEGAN YOGURT
- 32 oz coconut yogurt; unsweetened
TOPPINGS
- 2 Tbs cacao nibs
- 1 pack OG strawberries sliced
- 2 pack blueberries
- 4 banana sliced
- 1/2 c coconut; shredded or flakes
- 1/4 c hemp seed; hulled
Instructions
- Preheat oven to 300°F, and line a large baking sheet with parchment paper or a silicone baking mat.
- Toss the dry granola ingredients well in a large mixing bowl and set aside.
- Combine the wet granola ingredients in a medium mixing bowl. Whisk until well incorporated.
- Pour the wet granola ingredients into the large mixing bowl, covering all of the dry ingredients. Stir a few times to incorporate.
- Spread the mixture out evenly onto the parchment lined baking sheet.
- Bake for 45 minutes, stirring every 15 minutes.
- Remove the sheet from the oven and allow to cool completely as it will keep more of the chunks in tact. ENJOY!!
YOGURT & TOPPINGS
- To build a bowl: Add in about 1/2 c of yogurt per and apply toppings as you see fit.
