This one-bowl vegan granola recipe by our favorite partner @bakeandbewell is so quick and easy to make for a fun autumn breakfast meal prep. It’s subtly sweet, crispy, nut-free, and gluten-free!
Try it as a snack on the go, crumbled into yogurt with honey, or added into a sweeter yogurt variety for a morning treat.
The @beancoffeeco coffee (certified organic by the USDA and CCOF) gives this granola such a fabulous flavor complexity! The smell as the ingredients are mixed is heavenly.
Servings: 12 (3/4 Cup Clusters)
Ingredients:
1/2 Cup Avocado Oil
2/3 Cup Dark Maple Syrup, room temperature
4 Cups Old Fashioned Rolled Oats
1 Cup Pumpkin Seeds, unroasted/unsalted
1 Tbsp Extra Fine The Bean Coffee Grounds*
1 1/2 Tsp Saigon Cinnamon
1 1/4 Tsp Salt
*I used their Decaf California Blend beans!
Directions:
Preheat the oven to 350º
Grind the coffee beans on an extra fine setting (the consistency of flour, to avoid grittiness) and set the grounds aside
In a large bowl, combine the avocado oil and maple syrup, giving it a light stir
Add in the oats, pumpkin seeds, coffee grounds, cinnamon, and salt, and stir until evenly combined
Line a baking sheet with parchment paper
Add the mixture onto the prepared baking sheet, keeping it tightly packed without gaps while still spreading it out into a thin layer
Bake for 28 minutes, rotating the pan halfway through
(It will look golden brown when done, especially around the edges)
Place the baking sheet on a cooling rack for at least 2 hours (letting it harden and cool) before breaking it into pieces and storing it in an airtight container
Enjoy!
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