Editor’s Note: This recipe has been updated. Old pictures of original post are below .
Pecan Cranberry Granola is a fall inspired recipe but can make a great vegan breakfast all year round.
We are “rolling” with rolled oats as the curve building highlight of this dish because it is the foundation of this recipe. A vegan curve building staple, oats are a complex, slow-burning carbohydrate that gives you lasting energy all day long. In addition to having good carbs, rolled oats is a great source of protein (amino acids).
Related: Read in-depth list of Curvy Carbohydrates
A special note when consuming rolled oats (or any grains.) Whenever possible spout your oats or at the very least soak them. Soaked and sprouted oats are more digestible. Also the process of sprouting releases nutrients available for absorption. This is how oats were traditionally prepared. You can soak or sprout oats yourself but it can particularly time consuming so I keep a big bag of sprouted rolled oats on hand. (I use this brand here).
The recipe itself is fairly easy to make. You just combine your liquid ingredients with your dry ingredients (except the dried cranberries, you will add that later) and bake. MAKE SURE YOU DON’T OVERCOOK YOUR GRANOLA! The first time I made this recipe I did just that. OK overcook is a nice way of saying I burnt it slightly (sigh). But even with half the batch burnt, it still tasted pretty good. Just make sure you are keeping an eye out on it.
Rolled oats along with sweet dried cranberries, inviting cinnamon smell, and the nutty earthiness of pecans makes this a filling fall vegan breakfast. But I’m sure you will fall (pun intended) in love with this recipe regardless of the season.
IF YOU TRIED THIS RECIPE: Tell me how it turned out for you! Was it a hit or miss? Is granola a staple breakfast in your household? Tell me about it! Leave a comment below, rate it, pin it, and tag a photo #VeganWithCurves on Instagram so I can see it!
Appliances used in this recipe:
For more of my recommended cooking tools, visit the resource page at CURVY VEGAN KITCHEN.
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PECAN CRANBERRY GRANOLA
- 2 cups rolled oats I use sprouted rolled oats
- 1/2 cup pecans
- 1 tsp organic cane sugar
- 1/2 tsp cinnamon powder
- 1/4 tsp Himalayan pink sea salt
- 6 tbsp coconut nectar
- 4 tbsp vegan butter
- 1/2 cup dried cranberries
Preheat oven to 325 degrees F.
Add oats, pecans, coconut sugar, cinnamon powder, and salt to a large mixing bowl and stir.
Add vegan butter and coconut nectar to a small saucepan. Warm over medium heat for 2-3 minutes, whisking frequently until the two are combined.
Immediately pour over the dry ingredients and stir to combine until all oats and nuts are thoroughly coated.
Grab a 9 x13 inch rectangular baking pan and line it with baking sheets. Arrange granola on a pan and spread into an even layer.
Bake for 15-20 minutes, then remove from oven and turn the pan around so the other end goes into the oven first (so it bakes evenly).
To keep this granola chunky, don’t stir during baking, or right after.
Let cool completely before enjoying. Add dried fruit to the pan while the granola is cooling and then break into clumps.
Store in a mason jar in the refrigerator for up to 3 weeks.
This is delicious with your favorite plant based milk, as a topping on your favorite vegan ice cream, or on top of some vegan yogurt as snack!
Feel free to use whatever nut or dried fruit you desire.
Equipment use to improve photos
- Farberware Nonstick Bakeware 9-Inch x 13-Inch Rectangular Cake Pan, Gray
- Canon EF 50mm f/1.8 STM Lens
- Lowel EGO Digital Imaging, Tabletop Fluorescent Light Unit
For more tips on improving your food photography check out the Food Photography Tools Page.
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