This delicious chocolate-y vegan granola makes for a filling and healthy breakfast or crunchy topping for a smoothie bowl. The addition of hazelnuts gives it a nutella flavor, however, you can switch them out with almonds, pecans, walnuts, pistachios, etc.
Granola is an excellent way to use up leftover oat pulp from making oat milk. However, it is not a necessary ingredient for this recipe, so no stress if you don't have it.
Ingredients
1200g rolled oats
2 Tbs ground flax seeds
180g coconut oil
220g maple syrup
170g apple sauce
70ml water
2 tsp cinnamon
2 tsp vanilla
1 1/2 tsp salt
65g cacao powder
118g oat pulp (optional)
50g mini vegan chocolate chips
173g toasted hazelnuts
77g unsweetened toasted coconut flakes
Instruction
1. Preheat the oven to 350. Line two baking sheets with parchment or a silicon mat.
2. In a very large bowl combine the oats and ground flax, set aside.
3. Combine the coconut oil, maple syrup, apple sauce, water, cinnamon, vanilla, salt, cacao powder, and oat pulp in a sauce pan. Cook on medium heat, stirring to combine everything, just until the coconut oil has melted. Pour the syrup into the bowl of oats and stir to coat all the oats.
4. Divide the oats between the two trays and bake the granola for 15 minutes before stirring, and cook for another 10 minutes. Take the trays out, stir again, cook for another 10 minutes and repeat the bake/stir process one more time.
5. Once the oats are crispy, sprinkle the on optional chocolate chips and allow the granola to cool. Chop up the toasted hazelnuts and coconut flakes. Mix them into the granola. Store in an airtight container for up to a month.
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