This nutty, hearty, frivolously sweetened granola cluster recipe from the Vegetation First cookbook is a superb selfmade staple to maintain readily 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 recent fruit of alternative, for serving
What you do:
- Preheat oven to 275 levels and line two rimmed baking sheets with parchment paper.
- 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.
- In a separate bowl, mix oil, molasses, agave, and vanilla extract. Pour over dry components and blend totally.
- Unfold on ready baking sheets. Bake 45 to 50 minutes, till frivolously browned, stirring each quarter-hour to make sure even baking. Take away from oven and permit to chill fully over a number of hours.
- 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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