I am having a HUGE granola moment right now!
In fact, it’s so huge that as I type this, I’m finishing off a bag with some yogurt and strawberries and cashew milk. And by a bag, I mean a giant cluster that I am meticulously breaking off small pieces of to savor. I just do not want this granola fantasy to end.
Who am I and what have I done to myself?
We have always been granola people, my family. Always. Granola is one of the first things I made on my own. Now, back in the day, my family and I would inhale bags of the stuff. My mom has been a yogurt and granola fan for YEARS and will eat it almost every day for breakfast. Because we were going through so much granola, I one day decided to make my own.
Making a granola my mother loved was a bit of a challenge. Back then, her granola was mostly of the store bought variety. Now, that is not to demean a good store bought granola. But, in my humble opinion, I believed I could make a better, more delicious version. And so the testing began.
I went through 10 different renditions before my mom settled on a combination that caused her to jump out of her chair and exclaim (that is the one!). True story. And I only know this after multiples test runs and tons of tastes. You don’t even want to know how many bowls of granola I made to shoot this photo. I might share these on the blog one day (lemon blueberry, gingerbread, chocolate strawberry), but that would not be authentic to the post! No, this is the granola my mom said I should sell. It is the granola, she declared was better than the “Hippie Crack” granola she loved for me to bring home from DC. And it is the granola that I make every single time I come home.
It’s recipe, to be honest, is burned into my brain.
So, your non-negotiables here are… well first off the sesame seeds. To be honest, this recipe was simply a coconut granola at first. But my mom, wanting to make sure nothing went to waste, asked me to add in the sesame seeds. And y’all, if you love tahini anything, this granola is for sure for you. They add such a sweet and nutty flavor. I cannot even tell you how important they are. Then of course, the unsweetened coconut chips, which toasts in the oven. You can use any combination of nuts and seeds you want, but pepitas and sliced almonds are my absolute fav! The Add a kiss of coconut oil and maple, you are on your way to granola heaven.
Now the key to clusters in this vegan granola is pressing down on the granola as it bakes. I use a fish spatula for this, but a spoon will do just fine as well. You will flip the granola halfway through, but immediately press it down before sticking it in the oven to ensure maximum clumpage. Also, do not move the granola until it completely cools. You will want to, but don’t. You will be handsomely rewarded.
Granola consumption for daysss.
Yields 3 cups
10 minPrep Time
20 minCook Time
30 minTotal Time
- 2 cups rolled oats
- 1/3 cup raw pepitas (green pumpkin seeds)
- 1/3 cup untoasted sliced or slivered almonds
- 1/3 cup coconut chips
- 2 tablespoons sesame seeds
- 1 tablespoon turbinado sugar (Sugar in the Raw)
- Pinch salt
- 1/4-1/2 tsp cinnamon
- 2 tablespoons coconut oil
- 1/4 cup + 1/2 tbsp maple syrup
- 1 tsp vanilla
Preheat oven to 325. Line a baking sheet with parchment paper (not foil!)
In a large mixing bowl, stir together oats, nuts or seeds,
In a small saucepan, heat coconut oil, maple syrup, and vanilla until the coconut oil is completely melted.Stir the wet into the dry and mix until coated. Pour mixture on parchment paper and pat down until compacted ( I like to use a wooden spoon or a fish spatula for this.
Bake for 20 minutes, flipping halfway, until brown. Make sure when you flip you pres down on it again so it forms clusters when baking. Allow to cool before breaking into clusters. EAT