Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
Gluten free, vegan granola packed with nutrient dense ingredients
  • ½ cup slivered or sliced almonds
  • ½ cup pecans, chopped (or use a combination of combine sunflower seeds + pumpkin seeds or pecans and pumpkin seeds)
  • ½ cup large coconut flakes, unsweetened
  • ½ cup small coconut flakes, unsweetened (you can use grated coconut large or small flakes or combine)
  • ¼ cup cashew butter (you can also use almond butter: I made my own cashew butter because the ones you buy have undesired canola oil!: Just blend 2 cups roasted cashews with 1 tablespoon coconut oil until smooth)
  • ⅛ cup brown rice syrup
  • ⅛ cup maple syrup (maple syrup makes it wetter and is much sweeter, you can use all maple syrup)
  • ½ teaspoon vanilla paste
  • 2 tablespoons Maskal teff ivory grains
  • 2 tablespoons golden flax seeds
  • 2 tablespoons white sesame seeds/ or white chia seeds
  • 1-2 teaspoons cinnamon (see notes below for variations)
  • Maldon sea salt flakes for sprinkling on top (I used ½ teaspoon, I like my granolas salty!!)
  1. Preheat oven to 325F. Mix all ingredients together in a medium size mixing bowl.
  2. Line a baking tray (I use a perforated baking tray it bakes everything faster) with parchment paper or use a Silpat. Spread granola out on baking tray. Bake on 325 F for 20-25 minutes until golden. Move the granola around halfway through baking to brown evenly
  3. Variations: once it has baked and it’s still hot: add ⅓ cup chopped dates, for the fig and pumpkin version I added ⅓ cup oats + pumpkin pie spice when baking (then after baking add black mission figs). For a chocolate chip version: add ½ cup 71 - 85 % chocolate chunks. Substitute cinnamon for pumpkin spice for a pumpkin fig granola.
  4. Serve with coconut yogurt, date syrup or molasses syrup for vegan options or honey for a non vegan option. Or serve on a smoothie bowl (I served mine on top of a sweet potato smoothie, garnished with coconut yogurt, frozen cherry and oh my! Truly memorable.
Recipe by Vanessa Musi at