Monday, March 11, 2013

Vegan, Gluten-free, Sugar-free Granola with Coconut Oil

I wanted a breakfast that would power my morning and would be naturally sweetened.  Although I do love my sweets, I'm taking a mini-break from them, so I was interested in a breakfast that could be sweetened with fruit rather than sugar or maple syrup or something like that.

This granola couples the nutrition power of whole grains, hemp seeds and pumpkin seeds with sweetness from dates and apple juice.

Most important, though, it tastes great, it fills your belly and it has a nice crunch.

I like it with some non-dairy milk, but you could sprinkle it on yogurt or applesauce or eat it straight off the baking sheet.

How do you enjoy granola?

I shared this with Allergy-free Wednesdays,  Gluten-free Fridays, Wellness Weekend and Slightly Indulgent Tuesdays.

Fruit-Sweetened Granola (Vegan and Gluten-free)
Makes 4 cups

2 cups rolled oats (also called old-fashioned oats, be sure they're gluten-free if needed)
1/3 cup shelled pumpkin seeds (pepitas), finely chopped
1/4 cup shelled hemp seeds (hemp hearts)
1/4 cup apple juice
1/4 cup date paste (medjool dates, pitted, soaked in water for 15 minutes or more, then pureed)
2 tablespoons coconut oil, melted
1 teaspoon cinnamon
1/2 cup raisins or other dried fruit

  • Preheat oven to 350.
  • Combine oats, seeds, apple juice, date paste, coconut oil and cinnamon.
  • Spread on a baking sheet in a thin layer. (If you put down parchment paper first, you will be able to enjoy every crumb.)
  • Bake 15-20 minutes, or until golden brown.
  • When cool, combine with raisins.

Happy Cooking!

My new book Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.

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  1. What a great idea! I will definitely try this.

  2. Thanks, Kathryn! It's nice to have alternative sweeteners available.