I made this Vegan Maple Granola for my mom’s birthday last month. The maple made it crunchy and toasted, and my dad liked it.
Easy Crunchy Vegan Maple Granola
This granola features oats, nuts, and seeds coated in a sweet maple syrup mixture, toasted to perfection. The recipe takes about 30 minutes to prepare and makes several servings, perfect for enjoying throughout the week.
Ingredients
- 3 cups rolled oats
- 1 cup mixed nuts (e.g., almonds, walnuts, pecans) coarsely chopped
- 1/2 cup pumpkin seeds or sunflower seeds
- 1/2 cup maple syrup
- 1/4 cup coconut oil melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup dried fruit (e.g., cranberries, raisins) optional
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Ingredients: In a large bowl, combine the rolled oats, chopped nuts, seeds, cinnamon, and salt. In another bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract.
- Combine: Pour the wet ingredients over the dry ingredients and mix thoroughly until all the dry components are well coated.
- Spread and Bake: Spread the granola mixture evenly on the prepared baking sheet. Bake for 20-25 minutes, stirring halfway through, until golden and crispy.
- Cool Down: Remove from the oven and let it cool completely on the baking sheet. Once cooled, add in dried fruit if desired.
- Store: Transfer the granola to an airtight container where it can be stored for up to two weeks.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 10 servings
- Calories: 200kcal (per serving)
- Fat: 10g
- Protein: 5g
- Carbohydrates: 25g
I store the granola in an airtight container at room temperature for up to two weeks. The stay crunchy, and I serve with plant milk or yogurt.
