Ingredients
Directions
Preheat oven to 300 degrees and line a large rimmed baking sheet with parchment paper.
In a large bowl, combine the oats, pecans, spices, and salt, if using.
In another bowl, first combine the nut butter with the maple syrup and molasses, stirring to blend thoroughly. Then, add the coconut nectar or date syrup and vanilla to the maple/molasses mixture and stir through.
Add wet mixture to dry mixture, and stir through until well combined.
Transfer mixture to your lined baking sheet and spread out to distribute evenly.
Bake for 27 - 30 minutes, stirring a couple of times throughout baking to ensure the mixture browns evenly.
Remove from the oven, stir in dried fruit if using, and bake for just another 2-3 minutes.
Remove from the oven again. At this point, the granola may not look completely dry. Do not overbake it, as it will dry more as it cools.
Let cool completely, and then break up into clusters. Once cool, store in an airtight container.
Eat straight or with non-dairy milk, or top with fresh fruit and/or non-dairy yogurt.
Chef's Notes
Substitutions
In place of the pecans, feel free to substitute 1/4 cup hemp seeds or 3-4 tbsp of pumpkin seeds or sunflower seeds.
Gluten-free
Opt for organic, certified gluten-free rolled oats.
Wholefood Sweetener
Use date paste in place of maple syrup. If you choose date paste, you may need 1–2 tablespoons more to reach the desired consistency and sweetness.
This granola needs a thick sweetener like coconut nectar and date syrup to bind. The consistency should be similar to brown rice syrup or corn syrup. If you use mainly thinner sweeteners, it won’t hold together as well. You may also use maple syrup as a substitute for coconut nectar. If so you may need to add additional date paste to help thicken the mixture for best results.
Subtler Spices
For a more ‘everyday’ version of this granola, simply reduce some of the spices. Omit the ginger, allspice, and cloves. Reduce the cinnamon to about 1 tsp, and you can also add a few pinches of freshly grated nutmeg if you like. Also reduce the blackstrap molasses to about 1-2 teaspoons.
Dried fruit
It’s optional. You can choose to add some or not - and you can also try adding a few tablespoons of finely chopped crystallized ginger instead of cranberries or raisins! It will add a definite flavor kick!
Storage
Once fully cool, store in an airtight container at room temperature for up to 10 days or refrigerate for up to one month. Note, if you use date paste as the sweetener, only store in the refrigerator for up to one week.
Recipe from Plant-Powered Families by Dreena Burton.
Ingredients
Directions
Preheat oven to 300 degrees and line a large rimmed baking sheet with parchment paper.
In a large bowl, combine the oats, pecans, spices, and salt, if using.
In another bowl, first combine the nut butter with the maple syrup and molasses, stirring to blend thoroughly. Then, add the coconut nectar or date syrup and vanilla to the maple/molasses mixture and stir through.
Add wet mixture to dry mixture, and stir through until well combined.
Transfer mixture to your lined baking sheet and spread out to distribute evenly.
Bake for 27 - 30 minutes, stirring a couple of times throughout baking to ensure the mixture browns evenly.
Remove from the oven, stir in dried fruit if using, and bake for just another 2-3 minutes.
Remove from the oven again. At this point, the granola may not look completely dry. Do not overbake it, as it will dry more as it cools.
Let cool completely, and then break up into clusters. Once cool, store in an airtight container.
Eat straight or with non-dairy milk, or top with fresh fruit and/or non-dairy yogurt.
