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

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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

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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

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}

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.
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Course: Breakfast
Cuisine: American, British
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 10 people
Calories: 401kcal

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 blender and blend 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: 401kcal | Carbohydrates: 39g | Protein: 7g | Fat: 25g | Saturated Fat: 8g | Sodium: 61mg | Potassium: 361mg | Fiber: 6g | Sugar: 13g | Vitamin A: 10IU | Vitamin C: 0.2mg | Calcium: 72mg | Iron: 2.2mg
Tried this recipe?Mention @FromTheLarder or tag #FromTheLarder!

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!!


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Comments

  1. 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…

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