If you ever ask me what my late night snack is I will always say a bowl of homemade granola, vegan yogurt, and fresh berries. The perfect way to cure a sweet tooth and a healthy way to do it that’s for sure.
This granola is super crunchy and clusters up perfectly. Only sweetened with maple syrup. Coconut oil is added to give a perfect golden brown color and extra crunch. With notes of coconut and vanilla. It is truly the perfect granola.
If you are a granola fan like me then you know it won’t taste good unless it has that perfect crunch. I have tested this recipe a few times and at first, I thought the trick was stirring it around a few times at different intervals during its baking process. However, that wasn’t it.
I then lowered the temperature to allow it to cook longer without it burning and did not stir it around at all. I took it out of the oven and allowed it to cool for 15 min. and then proceeded to toss it around. The results? Crunch heaven!
I have also discovered that more liquids in the granola will aid it in clumping even more.
This granola sure did test my patience.
Top it on your favorite non-dairy yogurt, with milk, or even on smoothie bowls.
This recipe is…
- Super easy & simple
- Healthy & 100% vegan
- Refined sugar-free
Ultra Crunchy & Chunky Granola
By Taavi Moore Makes: Approx. 3 cups
Ingredients
- 2 cups rolled oats
- 1/2 cup slivered almonds
- 1/2 cup pepitas
- 1/2 cup coconut flakes
- 2 tbsp chia seeds
- 2 tbsp buckwheat groats
- 1 tbsp cacao nibs
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/3 cup maple syrup
- 2 tbsp melted coconut oil
- 1 tbsp peanut butter
- 1 tsp vanilla extract
Directions
- Preheat oven to 325 degrees. Line a large baking sheet with a silicone baking mat or parchment paper.
- In a large bowl, combine all the dry ingredients. Melt the coconut oil and add it to a small bowl. Whisk in the maple syrup, peanut butter, and vanilla. Pour the wet mixture into the dry. Combine with a spatula until dry fully absorbs liquids.
- Spread out the mixture in an even layer on the baking sheet. Bake for 25-27 min. or until golden brown. Do not stir the granola until cooled for 15 min. Store in a mason jar with a lid or any airtight container.
