Get Crunchy: Vegan Maple Pecan Cherry Granola – Vermont

If never made homemade granola, we’re here to tell you it’s the simplest thing ever. Besides that, you have the added bonus of being able to control the ingredients, especially the sugar. This recipe uses

Vegan Maple Pecan Cherry Granola - Vermont

Vermont’s most famous and favorite product – maple syrup. We’ve told you before how Vermont leads the states in producing maple syrup and how maple is the official flavor of the Green Mountain State.

We’ve been making this granola recipe for years and it’s a big hit whenever we have company. We are partial to pecans and dried cherries but you can use whatever nuts and dried fruit you prefer – almonds, pumpkin seeds, raisins, cranberries – it’s all good.

If a visit to the Vermont is in your future, check out the Open House Weekend, April 2-3, 2016, when sugarhouses across the state give tours, demos and samples.

Vegan Maple Pecan Cherry Granola

  • Servings: 15-20
  • Time: 50 minutes
  • Difficulty: easy
  • Print

Ingredients

  • 4 cups old fashioned oats (not quick cooking)
  • 1 ½ cups pecans or other nuts
  • 2 tablespoons chia seeds (optional)
  • 3 tablespoons turbinado sugar
  • 1/2 teaspoon salt
  • 1/4 cup coconut oil
  • 1/2 cup maple syrup
  • 3 tablespoons water
  • 1 cup dried cherries

Instructions

In a large bowl, place oats, nuts, chia seeds (if using), turbinado sugar and salt. Stir until combined. Set aside.

In a small saucepan, melt the coconut oil. Add maple syrup and water. Heat until boiling. Add maple syrup mixture to the oat mixture. Stir to combine.

Place granola on two baking sheets lined with parchment paper. Bake at 300 degrees, stirring granola every 15 minutes until it reaches desired shade of brown (approximately 30 to 45 minutes, depending on how dark you like it). Let cool. Add dried cherries. Granola will keep 2 to 3 weeks if sealed tightly.

 

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9 thoughts on “Get Crunchy: Vegan Maple Pecan Cherry Granola – Vermont”

  1. Gosh, this looks great Kat! I eat granola and yogurt most mornings for breakfast (easy enough for me to pull together in my sleep)– would be scrumptious with maple! thanks for the recipe!

    1. Hi Rhonda – my morning breakfast 350 days out of the year is this granola, with fruit and greek yogurt. I mix it up with different fruit and sometimes the yogurt is coconut or honey flavored. Call me a creature of habit. I hope you give it a try -Kat

  2. If I had this jar of granola, I would carry it everywhere with me. What a lovely snack. I snack on granola I don’t eat it for breakfast!

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