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Home » Breakfast and Brunch » Pecan Espresso Granola {gluten-free, refined sugar-free, vegan}

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

By Georgina Hartley  •  Published January 4, 2019  •  Updated October 10, 2020

This post contains affiliate links. Please read my disclosures.

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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

SHOP THE RECIPE

  • Food processor

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If you make this Pecan Espresso Granola then please leave a comment below and give the recipe a rating which helps others find the recipe on Google. If you then go on to use this recipe as a launch pad for your own baking creation 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 versions and variations of my recipes.

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

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

Georgina Hartley
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast
Cuisine American, British
Servings 10 people
Calories 401 kcal

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

Instructions
 

  • Pre-heat the oven to 170°C /150°C fan/gas mark 4.
  • Mix together the oats and pecans in a large bowl then set aside for a moment.
  • Place the dates, almond butter, coconut oil, maple syrup, espresso powder, cinnamon, vanilla and salt in a food processor and mix until smooth.
  • 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.
  • 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.
  • Remove from the oven, loosen the granola a little from the bottom of the baking tray then leave to cool on the tray.
  • Once cool pour the granola into an airtight container where it will be delicious for up to 2 weeks.

Nutrition

Calories: 401kcalCarbohydrates: 39gProtein: 7gFat: 25gSaturated Fat: 8gSodium: 61mgPotassium: 361mgFiber: 6gSugar: 13gVitamin A: 10IUVitamin C: 0.2mgCalcium: 72mgIron: 2.2mg
Have you tried this recipe?Head to the comment section and let me know what you think!
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Reader Interactions

Comments

  1. Helene says

    April 06, 2021 at 11:15 am

    5 stars
    Just made this granola
    As I don’t like coffee I just put a bit more of cinnamon in
    Came out fantastic
    Will give some away to family for a present
    Thank you Georgina❤️

    Reply
    • Georgina Hartley says

      April 06, 2021 at 7:07 pm

      Hi Helene, thank you for your feedback - it's one of our favourites!!

      Reply
  2. Sophie says

    January 08, 2019 at 4:07 pm

    Fantastic recipe Georgina, I can't wait to give it a go! I always love finding new and exciting breakfast recipes and granola is always guaranteed to brighten up my morning. Love the idea of combining espresso and pecans - a great caffeine kick to start the day alongside the delicious pecans. And I'd definitely be snacking on it too...

    Reply
    • Georgina says

      January 08, 2019 at 7:57 pm

      Thank you! Yes - this granola is utterly delicious - I hope you do give it a go!!

      Reply

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About Me

Hello, so lovely of you to drop by. I am Georgina. I bake a lot, eat a lot and love writing about my gluten-free kitchen adventures here. I run a gluten-free cake business but am mostly kept busy with my 2 cats, 1 dog, 1 husband, 2 gorgeous sons and twin baby girls.

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