A healthier vegan granola recipe to help satisfy your sweet tooth without giving up your New Year’s resolutions! This vegan granola is full of good for you ingredients like oats, pecans, and almonds and is naturally sweetened with maple syrup!
Haaaappy Monday! Now it’s officially back to reality … how’s everyone adjusting? Nothing is really different around here, aside from the fact that we have officially eaten all our “holiday food” so it’s time to reeeeally start the healthy eating again.
I know I posted a Healthy Blueberry Muffin Smoothie on Friday, but really, Friday was a holiday and then it was the weekend, soooooo healthy eating officially didn’t need to start until today. 😉
That’s where this vegan granola recipe comes in.
It’s something I can snack on without all the guilt, but it still completely satisfies my snacking loving self.
It’s crunchy, it’s sweet, it’s salty, and it’s full of nuts to keep me full!
2016 healthy eating resolution? Bring. It. Oooooon.
People always think that eating healthy is hard.
I get it, sometimes throwing in that frozen pizza is easier than whipping up a homemade meal.
But the thing is, it doesn’t have to be!
For me? It’s all about the prep.
If I can prep healthy foods at the beginning of the week, it’s so much easier for me to stay on track.
For breakfast? I typically have my healthy egg muffin cups on hand.
For lunch? When Trevor was working out of the house, I would prep lunches for both of us on Sunday and he could just grab his and go in the mornings. Now, I always have a bag of baby spinach, shredded carrots, and hard boiled eggs ready to go for whenever we’re hungry.
For dinner? Well, usually it’s leftovers since we have this thing called a food blog 😉 , but before that I’d usually make a big pot of broccoli lentil soup or something in the crockpot to eat all week.
For snacks? Well that gets a little tougher for me. I love, love, LOVE snacking on apples… and cottage cheese is great and all, but sometimes I need something a liiiittle more interesting to munch on, like this vegan granola.
I now make a batch (or two) on Sunday and have my snacks all ready to go for the rest of the week.
Worried about snacking too much? Portion the granola out and put it in little baggies. I, however, just store them in mason jars…because it’s cute. 😉
I love that this vegan granola recipe helps me snack healthier during the week. It’s SO easy and this recipe really only takes a few minutes to prep.
Simply stir together your dry ingredients: oats, pecans, almonds, whole wheat flour, salt, and cinnamon and set aside.
Now whisk together your wet ingredients: coconut oil, maple syrup <– natural sweetener, and vanilla and then pour the wet ingredients into the dry.
Spread on to a baking sheet and cook it up!
Once it’s cooked and cooled, store in your choice of container. So easy, right? But did I mention how freakin’ tasty this granola is?
Oh. Well…this granola is FREAKIN’ TASTY. The different textures from the oatmeal, nuts, and coconut make this snack completely not boring and I love the toasted nutty taste combined with the cinnamon, vanilla, and sweet maple syrup.
This vegan granola recipe is …
1. Quick and easy to make.
3. Totally tasty.
See! Eating healthy doesn’t have to be hard!
I’m obsessed with Bob’s Red Mill flaked coconut lately <– you can buy it there! ♡
What’s your favorite healthy snack? Show me the yummy!
- 3 cups old fashioned oats
- 3/4 cups pecans roughly chopped
- 3/4 cups almonds roughly chopped
- 1/2 cup flaked coconut
- 1/2 cup whole wheat flour I used whole wheat pastry flour
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup melted coconut oil
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- Preheat oven to 300 degrees.
- Mix oats, pecans, almonds, flaked coconut, flour, salt, and cinnamon together. Set aside.
- Whisk together the coconut oil, maple syrup, and vanilla until smooth.
- Pour the coconut oil mixture over the oat mixture and stir fully combined.
- Spread the mixture evenly on to an unlined, rimmed baking sheet. It should be a thin, single layer.
- Bake for 40 minutes, stirring halfway through at 20 minutes.
- After 40 minutes, remove from oven - DON’T STIR* - and let cool completely before storing in an airtight container!
*Don't stir when it's done baking, so a few yummy clusters have a chance to form!