I use these granola recipes in smoothie bowls, straight up with milk or by the handful, or on top of coconut milk yogurt – all ways delicious!!
This one is not oil-free, but it is refined sugar-free, of course! And as always, totally vegan, and if you use Gluten Free Oats, you’re good there too!
Both of these are easy enough to whip up in an evening and have ready for the whole week. I will often divide it all up into 1/2 cup servings for my meal planning/preparation as well!
Maple Berry Granola
8oz Rolled Oats
1/2 Cup Pure Maple Syrup
1/2 Cup Dried Cranberries/dried blueberries (check that the fruit is the only ingredient, no added sugar!)
1/2 Cup Pepitas (Pumpkin seeds. You can use raw or roasted.)
1/2 Tbs Cinnamon
2 Tbs Vegan Butter or solid (not melted) Coconut oil
Combine all ingredients in a large bowl, and knead together with hands to mix. I use my hands here instead of a spoon because it ensures that the butter is evenly distributed. Spread a thin layer onto a baking sheet and bake at 325 Degrees F for 10-12 Minutes.
Peanut Butter Date Granola
8 oz Rolled Oats
1/2 cup Organic Natural Peanut Butter
4 Pitted Dates, finely chopped
2 Tbs chia seeds
1 tsp Cinnamon
Combine all ingredients in a large bowl, and knead together with hands to mix. I use my hands here instead of a spoon because it ensures that the peanut butter and dates are evenly distributed – the dates are the sweetest part, so you want to ensure you’ll get a small date chunk with each bite! Spread a thin layer onto a baking sheet and bake at 325 Degrees F for 10-12 Minutes.
Cool both of these recipes completely after baking, and seal in a BPA-Free container.
Enjoy with any breakfast or snack!
Let me know how you enjoy these two granola variations!