Ingredients
Directions
Preheat oven to 350 F and line a baking sheet with parchment paper.
Coarsely chop the almonds, walnuts, and pecans into bite-size pieces and place in a large bowl.
Grind the oats into a coarse meal in a food processor or grinder.
Add the oats to the bowl with the nuts.
Add the pumpkin seeds and cinnamon. Stir well.
In a small bowl, add the maple syrup and vanilla extract. Stir.
Pour the maple and vanilla mixture over the oats, nuts, and pumpkin seed mixture.
Mix well until the nuts and seeds are coated.
Spread evenly on the baking sheet and sprinkle with salt, if using.
Bake for 12 minutes, stirring halfway through. Let cool for 10 minutes before serving (this will allow it to form clusters).
Divide the granola between four bowls. Divide the sliced banana and berries between the four bowls. Split the plant-based milk between the four bowls, pouring it over top.
Enjoy as-is or add more nutrition like chia seeds, hemp seeds, or flax meal.
Chef’s Notes
Substitutions
In place of banana or berries, use kiwi, organic apples, pomegranate seeds, pineapple, or other fruit of your choice.
Use other nuts of choice in place of almonds, pecans, or walnuts. You can use all of one nut (for example, substitute all walnuts in place of the almonds or pecans) or use a different nut in place of any of the three (for example, using hazelnuts in place of almonds). Instead of pumpkin seeds, try sunflower seeds. Use almond meal in place of ground oats.
Nut-Free
Substitute sunflower seeds and pumpkin seeds for the almonds, walnuts, and pecans.
Whole Food Sweetener
You could use date paste or other fruit paste in place of maple syrup. It would be helpful to thin the date paste with just enough water to create a syrup consistency to make mixing it with the nuts much easier.
Prep Ahead
Make the granola ahead of time and store it in an airtight container on the countertop for up to 7 days or in the refrigerator for up to 2 weeks.
Storage
Store leftover granola in an airtight container on the countertop for up to 7 days or in the refrigerator for up to 2 weeks.
