Nutty Vegan Cinnamon Walnut-Pecan Granola

This nutty, hearty, flippantly sweetened granola cluster recipe from the Crops First cookbook is a good do-it-yourself staple to maintain available for jazzing up smoothies, topping ice cream sundaes, or just consuming straight from the jar. 

What you want:

1 cup uncooked walnuts
1 cup uncooked pecans 
½ cup uncooked shelled pumpkin seeds
½ cup uncooked shelled sunflower seeds
1 cup rolled oats
1 cup unsweetened shredded coconut
1 tablespoon floor cinnamon
2 teaspoons floor ginger powder
¼ teaspoon floor cardamom
½ teaspoon salt
½ cup melted coconut oil
¼ cup blackstrap molasses
1 tablespoon agave
1 teaspoon vanilla extract
⅓ cup full-fat coconut yogurt, for serving
¼ cup berries or diced contemporary fruit of selection, for serving

What you do:

  1. Preheat oven to 275 levels and line two rimmed baking sheets with parchment paper.
  2. Right into a meals processor, add walnuts, pecans, pumpkin seeds, and sunflower seeds and pulse till roughly chopped. Switch to a big bowl and stir in oats, coconut, cinnamon, ginger powder, cardamom, and salt.
  3. In a separate bowl, mix oil, molasses, agave, and vanilla extract. Pour over dry components and blend completely.
  4. Unfold on ready baking sheets. Bake 45 to 50 minutes, till flippantly browned, stirring each quarter-hour to make sure even baking. Take away from oven and permit to chill utterly over a number of hours. 
  5. Serve over coconut yogurt with fruit or retailer in an air-tight container for as much as 2 weeks.
For extra vegan granola recipes, learn:

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