Andrew and I have recently become obsessed with breakfast. As I’ve mentioned in previous posts, we usually have pretty hectic weekday mornings. We’re up with the sun, down a pot of coffee, grab a granola bar or smoothie, and we’re on our way. Baked Oatmeal has become a staple in our home for nourishing and cozy breakfasts on-the-go, and lucky for me, buying rolled oats in bulk means there are always some leftover I get to get creative with.
Today I wanted to share my very simple, natural, and vegan granola recipe: Maple Vanilla Granola Crumble. Although we often associate granola with healthful eating and mindfulness, many commercial granolas are made with refined sugars and minimal fiber.. the exact opposite of healthy. My granola is made with 100% pure maple syrup, coconut, and crunchy almonds and pecans, providing you with a more easily digested and lower glycemic breakfast option that will keep your blood sugar stable throughout the morning: aka no sugar crashes or sudden onset hunger.
This granola is perfect on its own served with almond milk, or even better crumbled on top of coconut yogurt or fresh fruit to add that extra sweet and satisfying crunch. I love having frozen banana slices for dessert served with a splash of almond milk and granola crumbled on top.
Maple Vanilla Granola Crumble [makes 16 servings]
3 cups old fashioned rolled oats
1 cup (4 ounces) raw pecans
¼ cup (1 ounce) raw almonds
¼ cup shredded coconut
½ cup 100% pure maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Preheat your oven to 300 degrees F, rack in the middle. Line a baking sheet with foil.
In a large bowl: mix together all ingredients until well combined.
Transfer mixture to lined baking sheet, place in oven, and bake for 50 minutes or until golden and fragrant.
Remove from oven, allow to cool, then enjoy!
Nutritional Information [per serving= ¼ cup / 1 oz.]
142 Calories, 18g Carbohydrates, 7.3g Fat, 2.9g Protein, 2.5g Fiber, 7.4g Sugar