Vegan Granola

This chocolate strawberry vegan granola is super flavorful, full of crunch and just lightly sweetened with pure maple syrup. It's perfect served with milk, mixed into yogurt or chowed down on its own as a snack!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings cups

Calories 1570kcal

Author Monica Stevens Le

Ingredients

2 1/2 cups organic sprouted rolled oats
1 1/2 cups unsweetened coconut flakes
1 cup walnuts roughly chopped
2/3 cup pumpkin seeds
3/4 cup sliced almonds
1/2 teaspoon sea salt
1/3 cup coconut oil
1/2 cup pure maple syrup
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons cinnamon
1 teaspoon ground cardamom
1 1/2 cups freeze-dried strawberries
3/4 cup dark chocolate chips

Instructions

Preheat the oven to 300 degrees Fahrenheit and adjust the oven rack to the middle position. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine the oats, coconut flakes, walnuts, pumpkin seeds and sliced almonds.
n a smaller bowl, mix together the coconut oil, maple syrup and vanilla stir until fully incorporated. Pour wet ingredients into the dry and stir together until the dry ingredients are covered. Stir in the cinnamon and cardamom.
Transfer mixture onto the prepared baking sheet and spread into an even layer.
Bake for 45-50 minutes, rotating the pan halfway through the cooking time in order to ensure an even cook. Remove from the oven and allow it to cool. Serve with your favorite non-dairy milk. The leftovers will last in an airtight container for up to one month.

Notes

Be sure to transfer the leftovers to the refrigerator to keep it fresh even longer!

Nutrition