Pecan Espresso Granola {gluten-free, refined sugar-free, vegan}

Pecan Espresso Granola is a healthy way to start your day or snack or eat your dessert. It is gluten-free, refined sugar-free and vegan. It’s also ultra delicious, crunchy and satisfying.

overhead view of a bowl of granola with almond milk, banana slices on a wooden plate with a cup of coffee and a spoon

I try to keep a jar of homemade granola in the cupboard for the whole family to enjoy, we all get a little bit of something different from it and it’s become a bit of a necessity. Luke loves it for breakfast with a splash of milk (Homemade Almond Milk is a winner here), Cole will pretty much eat it anytime but I often use it as a sprinkling over his yoghurt. And I can often be found delving into the jar to pull out dry fistfuls as a snack. Beau however has yet to become accustomed to the delights of granola, but he is only 9 months old.

close up view of Pecan Espresso Granola

Granola is so versatile to eat and also to make, I have fun with it, adding whatever nuts, seeds, fats and flavours I fancy that week and Cole often helps throw things into the mix. You can’t really go wrong with it. I think though this Pecan Espresso Granola is one of my favourite granola recipes and I just couldn’t stop eating it for that last week in December. It helps that it’s also an ideal January recipe and will suit you whether you are trying a sugar-free diet or veganuary.

overhead view of a bowl of granola with almond milk, banana slices on a wooden plate with a cup of coffee and a spoon

Oats are fantastically nutritious for you, which is why they are such a staple breakfast food worldwide. They are high in a fibre called beta-glucan which helps lower cholesterol, balances out blood sugar and helps fight hunger pangs. You have your energy boosting protein here from the pecans and almond butter which also provide good fats along with the coconut oil to satisfy you. Dates and maple syrup provide just the right amount of sweetness and the whole affair is spiked with the richness of espresso, cinnamon and vanilla. There isn’t too much espresso here that I fear giving it to Cole but by all means if you are concerned about giving this granola to your littles then do leave it out.

overhead view of Pecan Espresso Granola spilling from a jar with a tea towel and bowl of granola to the side

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If you make this Pecan Espresso Granola then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own granola then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your creations and variations of my recipes.

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overhead view of a bowl of granola with almond milk, banana slices on a wooden plate with a cup of coffee and a spoon

Print Recipe
Pecan Espresso Granola {gluten-free, refined sugar-free, vegan}
Pecan Espresso Granola is a healthy way to start your day or snack or eat your dessert. It is gluten-free, refined sugar-free and vegan. It’s also ultra delicious, crunchy and satisfying.
overhead view of a bowl of granola with almond milk, banana slices on a wooden plate with a cup of coffee and a spoon
Course breakfast
Cuisine American, British
Keyword almond milk
Prep Time 10 minutes
Cook Time 30 minutes
Servings
10 people
Ingredients
  • 300 g gluten-free jumbo rolled oats
  • 150 g pecans roughly chopped
  • 150 g ready-to-eat dates pitted and roughly chopped (about 7)
  • 100 g almond butter
  • 75 g coconut oil melted
  • 50 ml maple syrup
  • 2 teaspoons espresso powder
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
Course breakfast
Cuisine American, British
Keyword almond milk
Prep Time 10 minutes
Cook Time 30 minutes
Servings
10 people
Ingredients
  • 300 g gluten-free jumbo rolled oats
  • 150 g pecans roughly chopped
  • 150 g ready-to-eat dates pitted and roughly chopped (about 7)
  • 100 g almond butter
  • 75 g coconut oil melted
  • 50 ml maple syrup
  • 2 teaspoons espresso powder
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
overhead view of a bowl of granola with almond milk, banana slices on a wooden plate with a cup of coffee and a spoon
Instructions
  1. Pre-heat the oven to 170°C /150°C fan/gas mark 4.
  2. Mix together the oats and pecans in a large bowl then set aside for a moment.
  3. Place the dates, almond butter, coconut oil, maple syrup, espresso powder, cinnamon, vanilla and salt in a blender and blend until smooth.
  4. Pour the date mixture over the dry ingredients and mix with your hands until the oats and nuts are completely coated. Clump some of the granola up into balls so you get a variety of crunchy texture in your finished granola.
  5. Spread the granola out onto a large greased baking tray and bake for 30 minutes, taking the tray out every 10 minutes to shake up the granola so it toasts evenly.
  6. Remove from the oven, loosen the granola a little from the bottom of the baking tray then leave to cool on the tray.
  7. Once cool pour the granola into an airtight container where it will be delicious for up to 2 weeks.

SHOP THE RECIPE
You certainly don’t need a Vitamix blender to whizz together all the wet ingredients to make this granola but oh my goodness did my life change when Luke bought me one for my birthday last year. My Vitamix® Pro750 Food Blender, Copper UK Model is one of my most favourite kitchen appliances and I use it almost daily. This blender is amazing! I loved the Kitchenaid blender I had before but my Vitamix produces the smoothest smoothies, most cohesive sauces and fantastic soups. I have been using it most frequently at the moment for making my nut milks but also my iced matcha lattes and I now could not be without it. Okay, it isn’t cheap but if you have the budget for it and you are looking to be really spoilt then I really recommend it. Plus I love the colour!!


This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Sweet Potato and Bacon Rosti

Crisp fronds of sweet potato giving way to a soft interior studded with smoky bacon bits make these Sweet Potato and Bacon Rosti the best brunch dish you’ll have this weekend.

overhead shot of Sweet Potato and Bacon Rosti on a metal tray with tahini sauce

It’s not all about the cakes round here. It mostly is, I’m not going to lie. However, this October I have been doing things a little bit differently. Even before I started making cakes for a living I struggled with my weight, I was always on this diet or that but I love food and I am greedy which is why I find it so hard to lose weight. In my twenties I had so much more restraint but it has always been a constant struggle. When I became gluten-free and started exercising properly with my personal trainer I lost a bunch of weight as I was eating the right food for my body and my little excesses here and there were cancelled out by lots of running or crossfit, whatever I was into at the time.

straight on shot of Sweet Potato and Bacon Rosti on a metal tray with tahini sauce

However, for the past three years I have been finding the weight issue even more of a battle. I have had two children and have been snacking and carb loading to excess to counteract major sleep deprivation and utter exhaustion. Then of course I make and recipe develop gluten-free cakes for a living so there’s that.

Since having Beau I have been more mindful of taking more time for my fitness. I am lucky enough to attend a local Mum’s Rehab Fitness class which allows you to bring your children which has been a game changer and I can slowly feel myself getting stronger and my body is feeling less battered. Then this past month I have finally found the motivation to revisit my food choices and I have been going back to basics with a clean living Whole30 diet. I have done a few Whole30s before, my very first I documented on the blog four years ago, but this time round I am really enjoying it instead of finding it a chore. It feels good to exert some self control back into my everyday food intake and hopefully once my 30 days are up my sugar levels will be balanced enough that I won’t freefall back into bad habits.

straight on shot of Sweet Potato and Bacon Rosti on a metal tray with tahini sauce

One of the meals I find the hardest to navigate though is breakfast. I basically have no time for it and eggs, which seem to be the staple of a lot of Whole30 breakfasts, are just not for me at all. So when I was calling on my insta crowd for some inspiration, one lovely member suggested I look to an old recipe of mine. I wrote about these Sweet Potato and Bacon Rosti in my first Whole30 back in 2014. I made them constantly for a time, they were really popular with readers and then I…just…forgot about them. The recipe has been languishing in my archives waiting for its time to shine once more.

I have re-discovered these Sweet Potato and Bacon Rosti with a vengeance this past week and made a huge batch which I, and both children, have been devouring with abandon. Carefully restrained abandon on my part since I am trying not to overeat.

straight on shot of Sweet Potato and Bacon Rosti on a metal tray with tahini sauce

You obviously don’t need to be on a Whole30 to enjoy these as they are so delicious!!! Grated sweet potato and onion brought together with eggs and coconut flour with crispy bacon bits within. The crisp little edges are really where it’s at, shallow fried to perfection in ghee. If you aren’t doing the Whole30 you might choose to not bother with ghee, but I’ve come to really enjoy the taste of it these past few weeks and it’s an excellent cooking fat due to its higher burning point. I’d heartily recommend you give ghee a go.

straight on shot of Sweet Potato and Bacon Rosti on a metal tray with tahini sauce

I have been eating my Sweet Potato and Bacon Rosti with a bit of blanched kale and dipped into a quick green tahini sauce. Yup, I do breakfast time a bit weird around here, but it really works for me. My breakfast and brunch game has been completely revitalised with these crisp little nuggets and I’ll absolutely make sure that when my Whole30 is up this time they will continue to be on my breakfast time rotation. Although to restrict these rosti to breakfast or brunch would be a grave error. I can tell you right now you’ll be wanting to make them for lunch and dinner as well. I’m here to tell you that you can! Have at it! Go wild!

overhead shot of Sweet Potato and Bacon Rosti on a metal tray with tahini sauce

Since I can’t leave well enough alone I have also tweaked the recipe a little bit from its original incarnation to make it a little bit easier and steamlined the ingredients and method a little more.

I urge you to give these Sweet Potato and Bacon Rostis a try, they are so easy and delicious. If you do make these Sweet Potato and Bacon Rostis then please leave a comment below and/or give the recipe a rating. If you make the recipe or use it as a building block for another delicious creation, I’d also love it if you tag me on instagram. It is so lovely for me to see your creations and variations of my recipes.

p.s. sorry about two sweet potato recipes in a roll, I’m obviously in the zone!

Print Recipe
Sweet Potato and Bacon Rosti
These crisp and easy Sweet Potato and Bacon Rosti are perfect for your weekend brunch.
overhead shot of Sweet Potato and Bacon Rosti on a metal tray with tahini sauce
Course breakfast
Cuisine British
Keyword sweet potato
Prep Time 10 minutes
Cook Time 10 minutes
Servings
8-10 rostis
Ingredients
  • 6 rashers smoked streaky bacon
  • 2 in sweet potatoes about 500g total
  • 1 onion
  • 30 g coconut flour
  • 2 eggs lightly beaten
  • salt and pepper
  • 2-3 tablespoons ghee or coconut oil
Course breakfast
Cuisine British
Keyword sweet potato
Prep Time 10 minutes
Cook Time 10 minutes
Servings
8-10 rostis
Ingredients
  • 6 rashers smoked streaky bacon
  • 2 in sweet potatoes about 500g total
  • 1 onion
  • 30 g coconut flour
  • 2 eggs lightly beaten
  • salt and pepper
  • 2-3 tablespoons ghee or coconut oil
overhead shot of Sweet Potato and Bacon Rosti on a metal tray with tahini sauce
Instructions
  1. First place the bacon rashers under the grill.
  2. Whilst the bacon is grilling you can peel and grate the sweet potatoes and the onion.
  3. Add the coconut flour and eggs to the sweet potato and onion shreds.
  4. When the bacon is ready cut it into small pieces and add that to the sweet potato mixture, mixing in it is dispersed evenly.
  5. Mix in very well with your hands squeezing so it all binds together.
  6. Heat a tablespoon of ghee on a low-medium heat in a large frying pan.
  7. Scoop up half a handful of the rosti mixture and squeeze into a ball with your hands. Drop into the frying pan and flatten slightly into a circle. Repeat so you cook a few rostis at a time. You will probably need to cook the rostis in batches of 4 depending on how big your saucepan is.
  8. Fry on a gentle heat for about 4 minutes until the bottom of the rostis are lightly golden. Then flip over with a spatula and fry on the other side for another 3 minutes until also lightly golden. Remove and place onto kitchen paper to remove the excess grease then serve or keep warm in the oven until they are all ready.
Recipe Notes

*for speed I have also used 1 teaspoon onion granules in the past and they have worked brilliantly.

*I have also used almond flour in place of coconut flour and it's worked well too.

SHOP THE RECIPE

I have been using this Ghee Easy Organic Ghee, 850 g in my Whole30. Actually I always found that replacing butter with ghee one of the sticking points in previous Whole30s but this time round I’m loving it and will definitely continue to cook with ghee after the 30 days are up.

One of my very favourite saucepans is my cast iron skillet pan and it is what I use for these Sweet Potato and Bacon Rosti. I originally asked Luke to get me this for Christmas a couple of years ago as I was keen on an implement that could be easily transferred from hob to oven and this is ideal. I use it mostly for cooking whole chicken breasts, by searing the chicken on in the skillet on the hob and then finishing off for 10 minutes in the oven. It’s now invaluable to me and the pan I have is the Dust 40510-617-0 Frypan with cast iron handle, cast iron, black, 26 cm which I love love love.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Grain-Free Coconut and Chia Porridge

overhead shot of Grain-Free Coconut Chia Porridge in a bowl

 

Grain-Free Coconut and Chia Porridge

This healthy and satisfying Grain-Free Coconut and Chia Porridge is a slightly different take on soaked chia puddings since all the ingredients are cooked together just before eating and eaten warm like regular porridge.

overhead shot of Grain-Free Coconut Chia Porridge in a bowl

I never know what to have for breakfast, it’s always been a complete stumbling block for me since there are a bunch of breakfast foods I don’t get on with, I’m looking at you eggs! Then with this pregnancy I’m feeling especially fussy. I like my breakfast simple, quick and healthy and now it’s January and I’m looking ahead to the incredibly life changing year that’s in store for me I want to treasure my body and start each day with good intentions, even if I have succumbed to my Christmas chocolate stash by 4pm.

side shot of Grain-Free Coconut Chia Porridge in a bowl

I’ve been making this Grain-Free Coconut and Chia Porridge for the past few mornings and it has fit my fussy bill completely. It’s not too sweet, it’s dairy free, has lots of protein from the chia seeds, nuts and coconut and sets you in good stead for the day.

ingredients for Grain-Free Coconut Chia Porridge

Grain-Free Coconut Chia Porridge being stirred in a saucepan

You can buy chia seeds from any health food shop and they are good to go on anything but they are especially good when paired with liquid. When cooked into the coconut milk they swell up to form little creamy bubbles which pop in the mouth. The texture is what this porridge has in spades. Often I think I care more about the texture of a food than the taste and this one has it all; the creaminess of the coconut, the slight crunch of the almonds, the chew of the figs and the pearly goodness of the chia. It’s a terribly satisfying breakfast.

Chia Seeds

Since this only takes about 10 minutes to prepare I have been rustling it up with no effort in the mornings and it’s a nice change from the regular Coconut Chia Puddings which require overnight soaking which I can’t always be relied upon to do.

overhead shot of Grain-Free Coconut Chia Porridge in a bowl

I serve mine with either toasted coconut shavings or sliced banana, perhaps even an extra drizzle of maple syrup if I dare.

Print Recipe
Grain-Free Coconut and Chia Porridge
This healthy and satisfying Grain-Free Coconut and Chia Porridge is a slightly different take on soaked chia puddings since all the ingredients are cooked together just before eating and eaten warm like regular porridge.
overhead shot of Grain-Free Coconut Chia Porridge in a bowl
Course breakfast
Cuisine British
Keyword chia
Prep Time 5 minutes
Cook Time 8 minutes
Passive Time 10 minutes
Servings
1
Ingredients
  • 200 ml coconut milk
  • 2 tablespoons chia seeds
  • 25 g desiccated coconut
  • 30 g whole almonds toasted then roughly chopped
  • 40 g dried figs roughly chopped, about 2
  • ½ teaspoon vanilla extract
  • 1 teaspoon maple syrup
Course breakfast
Cuisine British
Keyword chia
Prep Time 5 minutes
Cook Time 8 minutes
Passive Time 10 minutes
Servings
1
Ingredients
  • 200 ml coconut milk
  • 2 tablespoons chia seeds
  • 25 g desiccated coconut
  • 30 g whole almonds toasted then roughly chopped
  • 40 g dried figs roughly chopped, about 2
  • ½ teaspoon vanilla extract
  • 1 teaspoon maple syrup
overhead shot of Grain-Free Coconut Chia Porridge in a bowl
Instructions
  1. Place all the ingredients in a medium sized saucepan.
  2. Bring everything to a gentle boil as you stir it all together.
  3. Turn off the heat and let stand for 10 minutes so all the coconut milk is absorbed.
  4. Serve with a topping of your choice.

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Sweet Potato and Bacon Rosti

overhead shot of Sweet Potato and Bacon Rosti on a metal tray with tahini sauce