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

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

5 from 1 vote

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.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American, British

Servings: people

Calories: 401kcal

Author: Georgina Hartley

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