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–+ servings

Vanilla Maple Pecan Granola with toppings & vegan yogurt

Course: Breakfast
Prep Time: 30 minutes
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.