Are you a fan of loose granola or mega clumpy clusters? If you raised your hand to the latter, you’re in for a treat! This raw vegan granola (grawnola) is made super clumpy by breaking down the larger nuts (pecans and walnuts) to medium-sized chunks and desiccated coconut to a butter. The smaller bits encourage clumping. The addition of oats in this grawnola give lightness to the rich nutty clusters. As I like to keep my grawnola free of added sugars,
I used a mixture of dried fruit and date paste only.
Update 26/12/19: I changed the recipe to include maple syrup and molasses instead. If you prefer to avoid cane sugar, use date syrup instead of molasses.
Since it is the end of the year, to keep things in sync with the season, I decided to flavour the grawnola with gingerbread spice. Ginger, spice and everything nice, this grawnola is winter’s delight in a single bite! It reminds me of Purely Elizabeth Pumpkin Spice Granola with its signature sweet-salty taste, flavour-packed, and wholly addictive. Pour on some warm almond milk, curl up on a couch and enjoy this cornucopia of nutty treasures!
Winter Warmer Nutty Gingerbread Granola
This raw vegan granola (grawnola) is winter's delight in a single bite. Boldly spiced crisp clusters of oats, earthy pecans and walnuts, creamy cashews, and sweet dried fruits are bound together by coconut. Naturally sweetened and no added sugar in this cornucopia of nutty treasures!
- 275 g (2 3/4 cups) old-fashioned rolled oats
- 100 g (1 cup) activated pecans
- 75 g (1/2 cup) activated pumpkin seeds
- 72 g (1/2 cup) activated cashews
- 60 g (1/2 cup) activated walnuts
- 45 g (1/2 cup) desiccated coconut
- 18 g (2 tbsp) hemp seeds
- 18 g (2 tbsp) chia seeds
- 1 tbsp Gingerbread Spice
- 1 tbsp mesquite powder (optional)
- 1/4 tsp Himalayan salt
- 80 g (1/2 cup) cold-pressed coconut oil
- 85 g (1/3 cup) maple syrup
- 64 g (1/4 cup) light molasses (sub date syrup if you wish to avoid cane sugar)
- 1 tsp vanilla extract
- 80 g (1/2 cup) mixed unsulphured dried fruits (e.g. dried cranberries, tart cherries, goldenberries, goji berries)
Coarsely chop the nuts and seeds.
In a large mixing bowl, combine the oats, chopped nuts and seeds, desiccated coconut, gingerbread spice, mesquite, and salt.
In a separate mixing bowl, whisk together the coconut oil, maple syrup, molasses, and vanilla extract.
Fold in the wet mixture into the dry mixture and mix well until evenly distributed.
Spread the mixture loosely on dehydrator trays lined with Paraflexx sheets. Dehydrate at 46°C (115f°F) or 24 hours until completely dry. Allow the grawnola to cool to room temperature before storing in airtight containers. Best consumed within 3 weeks.
DIY Gingerbread Spice in this post.