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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No-Bake Salted Chocolate Energy Bars

These No-Bake Salted Chocolate Energy Bars are perfectly designed for exhausted parents, busy careerists, post work-out keep fitters and demanding children of any age and if none of the above apply and you just need a little chocolate pick-me-up then these bars will suit your needs perfectly too.

Side view of stack of No-Bake Chocolate Salted Energy Bars on a wooden board

I have never eaten so many energy bars as I have these past 14 months. They were my lifeline during 3am night-feeds; they have seen me through endless walks with baby and dog; I eat them in lieu of breakfast, lunch or dinner and if Cole suddenly decides to have a full throttle meltdown when I won’t let him play with the washing machine buttons mid-cycle then they are the most effective pacifier for both mum and toddler.

Overhead view of No-Bake Chocolate Salted Energy Bars on a wooden board

I have tried so many energy bars out there and am constantly disappointed by most of them to provide me with a nutritious, satisfying, all-natural snack that can be eaten when you simply don’t have the time or the inclination for anything remotely challenging.

overhead shot of the ingredients for No-Bake Chocolate Salted Energy Bars

I have been trying to wean myself off these bars to no avail. I am hungry and lacklustre a lot of the time at the moment and energy bars keep my sanity (well that’s a bit of an overstatement, they do their best poor things but at this stage in the game I’m a bit of a lost cause).

Over head shot of Mixer with ingredients for No-Bake Chocolate Salted Energy Bars

Overhead shot of mixing bowl with ingredients for No-Bake Chocolate Salted Energy Bars

So basically I figured that if you can’t beat them, join them and I’ve invented my own. These little beauties amalgamate all the best bits from other energy bars into one happy and health-conscious bar. They are a treat, of course they are as there is chocolate involved, but there is no refined sugar, no gluten, no dairy and most importantly they are bursting with protein to up your mood and see you through the tough part of your day.

Overhead shot of cake tin with No-Bake Chocolate Salted Energy Bar mixture

Overhead shot of No-Bake Chocolate Salted Energy Bars uncut on greaseproof paper

The no-bakeness of them means that they are a breeze to make, there is no more effort than a minimal amount of chopping, a dash of soaking, a quick blast in the food processor followed by a bit of mixing, some setting (the bit where you can take a break and watch some tv, entertain a baby, answer a few emails) then some melting, pouring and a last bit of setting (go for a run, make a cup of tea, empty the dishwasher) then eating. If I can make these in the evening ready for the next day then you can be sure they are easy peasy lemon squeezy as I’m simply fit for nothing after Cole has been lullabied to sleep.

Overhead view of No-Bake Chocolate Salted Energy Bars on a wooden board

Bring on the energy bars!!

Print Recipe
No-Bake Salted Chocolate Energy Bars
These No-Bake Salted Chocolate Energy Bars are the perfect pick-me-up, using only natural ingredients, no refined sugar, no gluten, no dairy for the ultimate salty-sweet treat
Side view of stack of No-Bake Chocolate Salted Energy Bars on a wooden board
Prep Time 30 minutes
Passive Time 2 hours
Servings
12 bars
Ingredients
  • 10 medjool dates pitted and roughly chopped
  • 50 g cashews roasted and roughly chopped
  • 50 g pistachios roughly chopped
  • 50 g gluten-free crisped rice or rice krispies
  • 2 tablespoons sesame seeds
  • 2 tablespoons chia seeds
  • 1 tablespoon ground flaxseed
  • 2 tablespoons coconut oil melted
  • 50 g almond butter
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt
  • 175 g dark chocolate
  • 1 tablespoon coconut oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon salt
Prep Time 30 minutes
Passive Time 2 hours
Servings
12 bars
Ingredients
  • 10 medjool dates pitted and roughly chopped
  • 50 g cashews roasted and roughly chopped
  • 50 g pistachios roughly chopped
  • 50 g gluten-free crisped rice or rice krispies
  • 2 tablespoons sesame seeds
  • 2 tablespoons chia seeds
  • 1 tablespoon ground flaxseed
  • 2 tablespoons coconut oil melted
  • 50 g almond butter
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt
  • 175 g dark chocolate
  • 1 tablespoon coconut oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon salt
Side view of stack of No-Bake Chocolate Salted Energy Bars on a wooden board
Instructions
  1. Line and grease a 20cm square tin.
  2. Place the dates in a small bowl with 75ml boiling water, stirring to make sure they are evenly submerged. Leave to half an hour to soak.
  3. Meanwhile mix the cashews, pistachios, crisped rice, sesame seeds, chia seeds and ground flaxseed in a large bowl.
  4. When the dates have finished soaking pour them, with their soaking water, into a food processor along with the coconut oil, almond butter, vanilla extract and salt and blend until smooth.
  5. Pour over the nuts and seeds until everything is evenly mixed.
  6. Press the mixture into the tin so that it is nice and even on top then place in the fridge for at least an hour to set.
  7. Melt the chocolate, coconut oil and salt in the bain marie, then pour over the set nuts and seeds and spread out evenly with a palette knife.
  8. Place back in the fridge for at least an hour to set.
  9. Remove from the fridge and cut into bars.
Recipe Notes
  • When you line your tin, bring the baking parchment all the way up the sides to make it ultra easy to remove the bars from the tin after the final set.
  • I recommend keeping your bars in the fridge to keep their perfect consistency. They should last up to 10 days but it’s unlikely they will.

Energy Boosting Snack Ideas – FREE PDF!

If you need more inspiration of energy boosting snacks to get your through your in between meal slumps then you can download my free PDF with 9 more ideas featuring exclusive content and also my favourite energy boosting recipes from the website. To access this amazing PDF you just need to click the link below!!

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Watermelon Mint Granita

This easy no-sugar Watermelon and Mint Granita is the ultimate heat quencher. This icy summer treat is light and refreshing and completely sugar-free.

A glass of Watermelon Mint Granita on a table in front of plants

This is not so much a recipe but an idea on how to keep cool during these times when your house has turned into a hotbox and the outside air is muggy and unrelenting. I have never been one for the summer months, they stretch out endlessly with little respite between May and September. Days when you are free to enjoy the sun are interrupted by magnificent thunderstorms and although I am not commuting into central London at the moment I am only too familiar with the unpleasant experience of sweltering temperatures, no air conditioning and thousands of fellow passengers jammed up against you on the Piccadilly line.

Glasses of Watermelon Mint Granita on a table in front of plants

In our humid house the nights have been terribly uncomfortable lately and sleep has been infrequent with the electric fan constantly jarring any slumber. During the day I have become accustomed to lugging said fan with me from room to room and kitchen prep has been made challenging with its overbearing gustiness spraying caster sugar sandstorms across the floor.

Cubes of watermelon

So, suffice to say I never champion these heat waves as much as I’m supposed to. At the moment I am desperate to find ways to chill out, I am not so easily sated as the puppy is by dancing in the stream of the garden hose; but that is where this no-sugar Watermelon Mint Granita comes in. There is something so refreshing about sweet luscious watermelons anyway, then when it is jazzed up with a bit of garden mint the flavour sparkles. There is absolutely no need for sugar in this recipe as the watermelons are so rich and sweet this time of year that on these hot sticky days the simple fruit is all you need.

Watermelon Mint Granita in the blender

There is no more effort to this than simply blitzing the fruit and mint in the blender and popping the juice in the freezer. Although for such a casual recipe you do need to hang about the freezer for a couple of hours, giving it nudge every so often to break up the icy crystals during the freeze. It’s incredibly worthwhile though as the results instantly temper any inner heat and it’s sweetly moreish to boot. If you don’t want to eat it straightaway then once it has reached the right consistency you can just keep it in the freezer, but it will need to stand for about 10-15 minutes out of the freezer to become loose enough to portion out, unless you have an ice pick knocking around to help you out.

A tray of Watermelon Mint Granita

I have to say though, the one thing I do appreciate about the summertime is the amount of daylight we have. The ability to lounge in the garden all evening long seems so luxurious and when this time of day comes I add a slug of rum to transform my granita into a proper grown up slush puppy; a perfect way to usher in the hot and hazy nights.

A glass of Watermelon Mint Granita on a table in front of plants

Print Recipe
Watermelon Mint Granita
Easy no-sugar Watermelon and Mint Granita is the ultimate heat quencher. This icy summer treat is light and refreshing and completely sugar-free.
A glass of Watermelon Mint Granita on a table in front of plants
Course dessert
Cuisine British
Prep Time 15 minutes
Passive Time 2 hours
Servings
8-10 people
Ingredients
  • 1.5 kg watermelon
  • Small handful of fresh mint leaves
Course dessert
Cuisine British
Prep Time 15 minutes
Passive Time 2 hours
Servings
8-10 people
Ingredients
  • 1.5 kg watermelon
  • Small handful of fresh mint leaves
A glass of Watermelon Mint Granita on a table in front of plants
Instructions
  1. Remove the seeds from the watermelon and then blitz the flesh in a blender.
  2. Add the mint leaves and blend again.
  3. Pour the juice into a deep baking tray.
  4. Place into the freezer for 40 minutes, then remove it and with a fork break up all the ice crystals.
  5. Place back into the freezer for 30 minutes and once again, remove and break up the ice crystals with a fork.
  6. Repeat this a further 3-4 times until the watermelon has formed easy to move sweet icy snow.

SHOP THE RECIPE

To blend up the watermelon and mint in the recipe I used my trusty Vitamix® Pro750 Food Blender, Copper UK Model. It’s 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 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!!

Some of the links above are affiliate links so if you decide to buy anything using the links then I will get a small commission from Amazon at no cost to you. 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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