From my heart to yours.
I made this granola especially for my yoga community, who requested it be gluten-free, nut-free and vegan. And since it’s heart health month, I made it extra heart-healthy, too.
It is loaded with oats, seeds and pea protein, which makes it high in protein, fiber and antioxidants — three of my favorite nutrients — to support your goddess energy. It is also lightly sweetened with coconut sugar and maple syrup for more deliciousness and a lower glycemic index.
Just like in yoga, granola loves modifications. It was designed to be personalized.
The one thing I wouldn’t change: roast the oats and seeds (or nuts) before adding the other ingredients. This brings out the flavor and adds a wonderful crunchy texture that makes the recipe great for snacking or sprinkling on top of a smoothie bowl or even a salad (I’ll tell you about granola salad another time).
This is a great recipe for sharing with a crowd because it makes a lot. Food is love. Enjoy.
Ingredients
- 2 cups rolled oats*
- 2 cups raw nuts or seeds of choice*
- 1/2 – 1 cup pea protein crumbles (optional)
- 1/4 cup Power Seed Blend*
- 3 tablespoons avocado oil
- 2-4 tbsp coconut sugar
- 1/3 cup maple syrup
- 2 teaspoons cinnamon (or a tablespoon, follow your heart)
- 1-2 teaspoons pure vanilla extract
- 1/4 teaspoon sea salt
- chocolate chips or dried fruit (optional)
- course sea salt (optional)
Directions
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Toss the oatmeal and seeds together on a sheet pan and bake for 10 minutes, stirring occasionally, until lightly browned. In the last five minutes, I like to add the Power Seeds to give them a little toast, too.
- Meanwhile, place the oil, coconut sugar, maple syrup, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute.
- Transfer the toasted oats and seeds to a large mixing bowl and sprinkle with cinnamon. Now everyone is nice and toasty. Give it all a good mix, and then add the oil/sugar mixture and combine well.
- Reduce the oven to 300 degrees.
- Pour the mixture back onto the pan, spread and pat down with a silicone spatula.
- Add desired toppings: chocolate chips, dried fruit or sea salt.
- Bake for 20 to 25 minutes, until light golden brown. Cool for at least 2 to 3 hours before breaking into chunks. And try not to eat it all at once.
Notes
*Any rolled oats you like, old fashioned, gluten-free, high protein. You do you. You can also sub 1/2 – 1 cup of oats for quinoa or quinoa flakes.
*I used pepitas and sunflower seeds to make it nut free and heart healthy.
*My Power Seed Blend is a mix of flax seeds, hemp seeds and ground chia seeds. If you don’t have all three, add seeds of your choice.
*Play with mix ins. This is great with dried cherries or cranberries (with or without the chocolate).
*This will stay good for about 2-3 weeks in an airtight container.
Makes a great gift, especially if you have to ship it!
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