How do I ensure my granola gets crispy?

Spreading the granola evenly to roughly 1/2-inch (1.5-cm) depth on the baking sheet and baking until golden brown will help achieve a crispy texture.

Can I use different nuts or seeds in this granola?

While this recipe uses pecans, pumpkin seeds, and sunflower seeds, you can experiment with other nuts or seeds, keeping the total quantity similar for best results.

What type of coconut oil should I use for this recipe?

The recipe specifies using solid coconut oil, which will be gently melted with the maple syrup, vanilla extract, and ground cinnamon.

How long can I store this homemade granola?

This Cinnamon and Pecan Granola should be stored in a sealed jar and is best used within one month.

When should I add the dried apricots and coconut flakes?

The dried apricots and coconut flakes are sprinkled over and mixed into the granola base after it has been removed from the oven and allowed to cool completely.

5 years ago

Cinnamon and Pecan Granola
[Vegan]

Name: Cinnamon and Pecan Granola [Vegan]
Cook time: 30 min
Yield: 1 kg
Ingredients: 4 cups (360 g) rolled oats (gluten-free if needed); 2 cups (220 g) pecans, roughly chopped; 2/3 cup (92 g) pumpkin seeds; 2/3 cup (90 g) sunflower seeds; 1/2 teaspoon sea salt; 1/2 cup (100 g) coconut oil, solid; 1/2 cup (120 ml) grade A maple syrup; 2 teaspoons (10 ml) vanilla extract; 1 tablespoon (8 g) ground cinnamon; 1 cup (160 g) dried unsulphured apricots, roughly chopped; 1 cup (50 g) coconut flakes

CB By: Claire Swift and Sarah Biagetti

Author Bio

The Plant-Based Family Cookbook is the perfect solution to those picky eaters and vegan diet... Read More

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A close-up of golden-brown vegan cinnamon and pecan granola, studded with dried apricots and coconut flakes, served in a bowl.

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Cinnamon and Pecan Granola [Vegan]

1 kg

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Vegan

Enjoy with hot cinnamon milk in the colder months or with berries and yogurt in the summer. Toasting the ingredients releases lots of gorgeous flavors and is sweetened with a lovely combination of cinnamon and pecans. Toasted coconut flakes and gooey apricots provide a fiber boost. If you do not... Read More

Ingredients You Need for Cinnamon and Pecan Granola [Vegan]

4 cups (360 g) rolled oats (gluten-free if needed)
2 cups (220 g) pecans, roughly chopped
2/3 cup (92 g) pumpkin seeds
2/3 cup (90 g) sunflower seeds
1/2 teaspoon sea salt
1/2 cup (100 g) coconut oil, solid
1/2 cup (120 ml) grade A maple syrup
2 teaspoons (10 ml) vanilla extract
1 tablespoon (8 g) ground cinnamon
1 cup (160 g) dried unsulphured apricots, roughly chopped
1 cup (50 g) coconut flakes

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How to Prepare Cinnamon and Pecan Granola [Vegan]

Preheat the oven to 325°F/160°C (150°C convection) and line a large baking sheet with parchment paper.
In a large mixing bowl, stir together the rolled oats, pecans, seeds and sea salt. In a large saucepan over low heat, gently melt together the coconut oil, maple syrup, vanilla extract and ground cinnamon. Once the coconut oil is melted, slowly add the oat-and-nut mixture to the pan and gradually mix together so everything is coated.
Carefully tip the granola onto the baking sheet and spread it out evenly to roughly 1/2-inch (1.5-cm) depth.
Place in the middle of the oven and bake for 30 minutes, or until golden brown.
Remove from the oven and allow the granola to cool completely.
Now sprinkle over the roughly chopped apricots and toasted coconut flakes and mix them into the granola base.
Store in a sealed jar and use within a month.