One Bowl Granola (GF + Vegan)
I always thought granola to be some healthy, relatively expensive, fancy dessert like breakfast cereal. As I’ve gotten older (and wiser), I’ve found granola does not have to be any of those things.
I make my own granola regularly. I was searching recipes a few months ago and realized as I scrolled through different variations, I could make it with ingredients I already always had in my pantry. It is SO simple and much healthier than the majority of the grocery store options that have too much sugar, too much fat, and tons of preservatives. AND making it yourself makes your kitchen smell amazing! I swear the delicious toasty smell lingers for a few days, and I’m not mad about it. A decent bag of granola at the grocery store can run you $8+! My biggest “problem” with this granola is that I eat it too quickly.
Homemade granola, fresh fruit, and milk (also can be easily homemade!) is a fabulous light warm weather breakfast! Smoothies, granola parfaits, and salads are my never ending meals during warm months. You can also easily use granola to make a fancy and healthy dessert with coconut cream, with mixed in probiotic powder…which is one of my favorite things to do.
This granola will not take you more than 5 minutes (MAYBE 6, if you’re slow…) to prepare. The hardest part is waiting for it to bake and cool. And it only uses 1 bowl!
- 2 c Old Fashioned Rolled Oats (Gluten-free, if preferred)
- ⅓ c Creamy Nut Butter*
- 3 tbsp Ground Flaxseed
- ½ c Maple Syrup, or other liquid sweetener**
- 1 c mixed raw nut pieces (pecans & walnut are my favorite)
- 3 tsp Ground Cinnamon
- 1 tsp Pure Vanilla Extract
- Pinch Sea Salt
- Preheat oven to 350F.
- If nut butter was stored in the refrigerator, you may want to heat it a little bit in the microwave to make it more easier to incorporate.
- In a large bowl, thoroughly mix all ingredients.
- Spread out evenly on a baking sheet lined with parchment paper.
- Using a spatula (or your hands 🙂 ) press firmly to pack it down.
- Bake for 10 minutes.
- Stir granola, and press/pack down firmly again, to evenly bake.
- Bake for 10-15 minutes, or until very slightly caramel colored.
- Remove baking sheet from oven and allow granola to COMPLETELY cool. (This is the hardest step for me!).
- Break the granola into large pieces.
- Store for up to 2 weeks in an airtight container, in a cool/dry place.
**More or less, to taste. Adding more usually makes it easier to keep in larger pieces.
What is your favorite way to granola?