This is what happens when you open the cupboards and pull out all of the jars and boxes of superfoods that you can find in there, then you drizzle them with some pure, delicious Chardon, Ohio maple syrup (I grew up “down the road” from these guys so I’m a bit biased), sprinkle on the cinnamon and you bake it low and slow. Crunchy, sweet, not-so-bad-for-you goodness. If you avoid added oils, skip the coconut oil and just add a touch more tahini (or your favorite nut/seed butter).
Let’s talk about some of those superfoods:
- contain essential fatty acids, protein, fiber, A, E, D, and several B vitamins
- hemp seed oil may help clear up skin issues like eczema and dry skin
- contain a natural appetite suppressant
- energy booster
- helps balance blood sugar levels
- good source of soluble and insoluble fiber
- antioxidant polyphenols may protect against cancer by repairing cells
- may help protect against vision loss
- contain 11 essential vitamins and 22 trace minerals
- energy booster
- reduces levels of the stress-related hormones, cortisol and adrenaline
- lowers blood pressure
But the most important thing is, how does the granola taste, right? Let’s just say it doesn’t taste healthy.
Vegan Superfood Granola
Lightly sweet, satisfyingly crunchy and positively packed with powerhouse superfoods, this breakfast or snack has enough healthy fuel to last you until lunchtime. Enjoy post-workout, too!
- Prep Time: 10
- Cook Time: 60
- Total Time: 70
- 1 1/2 cups gluten-free rolled oats
- 1 cup pecans, roughly chopped
- 1/4 cup goji berries
- 1/4 cup cacao nibs
- 1/4 cup chia seeds
- 1/4 cup hemp seeds
- 2 tsp. cinnamon
- 1 tsp. maca powder
- 1/4 cup tahini
- 4 Medjool dates, pitted and soaked in water for an hour, drained
- 1/4 cup pure maple syrup
- 1/4 cup coconut oil, melted
- Preheat the oven to 250-degrees and line a baking sheet with parchment paper.
- In a large bowl, stir together the oats, pecans, goji berries, cacao nibs, chia seeds, hemp seeds, cinnamon and maca powder.
- In a high-speed or regular blender, process the tahini, dates, maple syrup and coconut oil until smooth (a few bits of date is fine). Pour this mixture in with the oat mixture and stir thoroughly, making sure the seeds and powders are really mixed in.
- Spread the granola onto the prepared baking sheet and bake for about 1 hour, stirring every 20 minutes or so. The granola will still be soft when you first take it out of the oven, but it crisps up as it cools. Let it cool completely before putting it in an air-tight container.
- My trick for keeping the parchment paper from sliding around when I stir the granola is to spritz the pan in a few places with cooking oil. Then I place the parchment down and squiggle it a little. Adheres like a dream!
- Serving Size: 8
- Calories: 359
- Sugar: 15
- Sodium: 13
- Fat: 24
- Saturated Fat: 8
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 34
- Protein: 6
- Cholesterol: 0
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