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.
Servings Prep Time
10people 10minutes
Cook Time
Servings Prep Time
10people 10minutes
Cook Time
  • 300g gluten-free jumbo rolled oats
  • 150g pecansroughly chopped
  • 150g ready-to-eat datespitted and roughly chopped (about 7)
  • 100g almond butter
  • 75g coconut oilmelted
  • 50ml maple syrup
  • 2teaspoons espresso powder
  • ½teaspoon ground cinnamon
  • 1teaspoon vanilla extract
  • ¼teaspoon salt
  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.