There is just something about a creamy pudding (or yogurt) and granola that is deliciously lovely. It's the most divine afternoon snack. When I made my persimmon cranberry pudding (which is a nice yogurt substitute for me) I knew a granola was soon to follow. It's like the snappy shoes after the cute dress. I'm very pleased with this granola recipe. It's sweet, but not too sweet, full of protein and fiber. I make one batch and we are set for the week. My husband loves it on yogurt, my kids enjoy it on pudding and dairy free ice cream, and this granola makes an outstanding cereal.
There are so many variations of granola, endless really, but I have to say I'm hooked on this recipe and hope you enjoy it too!
See here for vegan persimmon cranberry pudding recipe
-2 cups certified gluten-free rolled oats (omit and sub more nuts and coconut for grain-free)
-1 cup unsweetened shredded coconut
-1/2 cup raw almonds
-1/2 cup walnuts
-1/2 cup pumpkin seeds
-2 tablespoons hemp seeds
-1 tablespoon chia seeds
-1/8 teaspoon salt
-1/2 teaspoon cinnamon
-1/2 teaspoon ginger
-1/4 cup honey
-1/4 cup coconut nectar
-1 teaspoon vanilla
-2 tablespoons oil
Preheat oven to 375
1. Combine oats and coconut
2. In food processor (with S-blade), chop up almonds until they are in little bits and then add to oats and coconut
3. In food processor, chop up walnuts and pumpkin seeds until in small bits, add to mixture. Add hemp, chia, salt, ginger and cinnamon.
4. Mix well.
5. In separate bowl add honey, coconut nectar, oil and vanilla. Mix well with spatchula (I use a silicone).
6. Add wet ingredients to dry and mix (with hands preferably) until the entire mixture is well incorporated and moist.
A note on how to cook the granola:
a. If you prefer a chewy, soft granola, use this method:
-Spread mixture out on a silicone baking mat (I don't know how this would turn out on unbleached parchment paper or just a baking sheet, but please let me know if you try). Okay, so spread it out until it reaches all edges and tap it down a bit. Place the mat on a baking sheet.
Bake for 10 minutes.
Bake for 10 minutes.
-Spread mixture out on a silicone mat until it reaches all edges and tap it down a bit. Place the mat on a cookie cooling rack and place directly in the oven. Bake for 8 minutes.
I went a little crazy over the Holidays and made like 10 batches of this granola and gave it as gifts. I'm pleased to say it was well received by all!
Shared on: Slightly Indulgent Tuesdays, Pennywise Platter, Miz Helen's Country Cottage, Traditional Tuesdays, The Healthy Home Economist, Fat Tuesdays, Ruth's Real Food: 101, Real Food Wednesdays, Gluten-Free Wednesdays, Just Another Meatless Monday, Melt in your Mouth Mondays, Lunch Box Love Fridays, Monday Mania, My Meatless Mondays, Mealtime Monday,