Blueberry Coconut Pecan Oat Granola (Gluten-Free, Vegan, Egg-Free, Dairy-Free)
Granola was invented in the late 19th century by Dr. James Caleb Jackson as a health food for his patients.
This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Blueberry Coconut Pecan Oat Granola (Gluten-Free, Vegan, Egg-Free, Dairy-Free)
Ingredients
Instructions
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Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
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In a large bowl, combine the rolled oats, pecans, coconut flakes, dried blueberries, maple syrup, coconut oil, vanilla extract, cinnamon, and salt. Mix well until all the ingredients are evenly coated.
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Spread the mixture onto the prepared baking sheet in an even layer.
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Bake for 25-30 minutes, stirring halfway through, until the granola is golden brown and crispy.
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Remove from the oven and let it cool completely on the baking sheet.
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Once cooled, transfer the granola to an airtight container for storage.
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Serve with your favorite plant-based milk or yogurt, or enjoy it as a snack on its own.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 14g22%
- Total Carbohydrate 35g12%
- Sugars 10g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
