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.

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.

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.

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.

SHOP THE RECIPE

• Food processor

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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

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Breakfast

Cuisine American, British

Servings 10 people

Calories 401 kcal

Ingredients

  

1x2x3x

• ▢ 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

 

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 food processor and mix 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.

Nutrition

Calories: 401kcalCarbohydrates: 39gProtein: 7gFat: 25gSaturated Fat: 8gSodium: 61mgPotassium: 361mgFiber: 6gSugar: 13gVitamin A: 10IUVitamin C: 0.2mgCalcium: 72mgIron: 2.2mg

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