This Cinnamon and Pecan Granola recipe is an exclusive from The Plant-Based Family Cookbook: 60 Easy & Nutritious Vegan Meals Kids Will Love! by Claire Swift and Sarah Biagetti. Click here to find out where you can order the book.
Disclaimer: the cookbooks we feature are independently selected by our Best of Vegan editors and are in no way sponsored by the author and/or the publisher. All content is used with permission.
Cinnamon and Pecan Granola from The Plant-Based Family Cookbook
Ingredients
- 4 cups 360 g rolled oats (gluten-free if needed)
- 2 cups 220 g pecans, roughly chopped
- ⅔ cup 92 g pumpkin seeds
- ⅔ cup 90 g sunflower seeds
- ½ tsp sea salt
- ½ cup 100 g coconut oil, solid
- ½ cup 120 ml grade A maple syrup
- 2 tsp 10 ml vanilla extract
- 1 tbsp 8 g ground cinnamon
- 1 cup 160 g dried unsulphured apricots, roughly chopped
- 1 cup 50 g coconut flakes (we buy the kind that comes pre-toasted)
Instructions
- Preheat the oven to 325°F/160°C (150°C convection) and line a large baking sheet with parchment paper.
- In a large mixing bowl, stir together the rolled oats, pecans, seeds and sea salt. In a large saucepan over low heat, gently melt together the coconut oil, maple syrup, vanilla extract and ground cinnamon. Once the coconut oil is melted, slowly add the oat-and-nut mixture to the pan and gradually mix together so everything is coated.
- Carefully tip the granola onto the baking sheet and spread it out evenly to roughly ½-inch (1.5-cm) depth.
- Place in the middle of the oven and bake for 30 minutes, or until golden brown.
- Remove from the oven and allow the granola to cool completely. Now sprinkle over the roughly chopped apricots and toasted coconut flakes and mix them into the granola base. Store in a sealed jar and use within a month.
Notes
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Reprinted with permission from The Plant-Based Family Cookbook by Claire Swift and Sarah Biagetti, Page Street Publishing, Co. 2021. Photo credit: Claire Swift.
Click here to order your copy.
About the Authors
Claire Swift and Sarah Biagetti are friends, mothers and recipe developers dedicated to helping families incorporate healthier, plant-based meals into their diets. Their work has been featured in Champneys, Coconut Bowls, Equinox Organic Kombucha and feedfeed. Claire and Sarah live in the UK.
About the Book
Planning meals can be hard when picky eaters, dietary restrictions, and healthy options have to be considered. In The Plant-Based Family Cookbook: 60 Easy & Nutritious Vegan Meals Kids Will Love! (December 21, 2021, $21.99, Page Street Publishing, Co.), Claire and Sarah have created incredibly flavorful and nourishing options that will help the whole family make healthier choices and enjoy every meal together.
Each recipe is as nutritious as it is indulgent: readers will be won over by scrumptious breakfasts, as well as tempting snacks, decadent desserts, and delightful weeknight meals. Parents will find plenty of enticing lunchbox options for the little ones like Crispy Tofu Nuggets with Sweet Potato Fries or Satay Dippers. The adults can entertain friends with restaurant-inspired meals and tantalizing appetizers like Filled Crispy Pancakes and Eggplant Bao Buns; and when the weekends finally roll around, families can gather around mouth-watering brunches and comforting desserts like Apple Waffles or Lemon Cheesecake with Blueberry Compote.
What’s more, Claire and Sarah feature recipes that can be made ahead in batches and frozen, so that they’re ready to eat whenever it suits everyone’s busy schedule―no more sacrificing tasty, healthy options during hectic weekdays!
Whether someone is looking to balance out their kids’ diets or help the whole family transition to full-veganism, The Plant-Based Family Cookbook is jam-packed with tasty options that’ll win over everyone at mealtime.
