Vegan
Crunchy, lightly sweet, and packed with nutrient-dense ingredients, this granola is a pantry staple in my house. It’s full of healthy fats, plant-based protein, and fiber, making it perfect for an energizing breakfast or a satisfying snack. Enjoy it with yogurt, chia pudding, plant milk, or by the handful straight from the jar. It’s kid-approved, freezer-friendly, and naturally sweetened—no refined sugar here!
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Ingredients
- 4 cups rolled oats (I use Bob’s Red Mill gluten-free protein oats)
- 1 cup almonds
- ½ cup pumpkin seeds (pepitas)
- ½ cup chia seeds
- ½ tsp–1 tsp sea salt
- 2 tsp cinnamon
- ½ cup maple syrup
- ¼ cup coconut oil (melted)
- 1 tsp vanilla extract
- ½ cup coconut flakes
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine oats, almonds, pumpkin seeds, chia seeds, salt, and cinnamon.
- Add melted coconut oil, maple syrup, and vanilla extract. Stir well until everything is evenly coated.
- Spread mixture evenly on the baking sheet. Bake for about 25 minutes, stirring halfway through. If you like chunkier granola, press it down lightly before returning to the oven.
- Add coconut flakes with about 5–10 minutes left in baking time—they brown quickly, so keep an eye on them.
- Let granola cool completely for at least 1 hour before storing in an airtight container. It will get crunchier as it cools.
Storage: Keeps for up to 2 weeks at room temperature or freeze for longer storage.
Why You’ll Love It
- Pumpkin seeds support thyroid function
- Cinnamon is anti-inflammatory
- Chia seeds are rich in omega-3s
- Almonds provide healthy fats for sustained energy
- Naturally sweetened with maple syrup
Modify This Recipe
(I will make a page with different versions soon! (: )
- Kid-friendly!
- Can add different nuts like walnuts, pecans, cashews, and dried berries like cranberries for different variations!
- Dark chocolate chunks, cocoa powder, and hazelnuts
- Pumpkin pie spice and pumpkin puree for pumpkin spice version!
- Add freeze-dried berries and extra vanilla for berry vanilla granola!
Meredith's Kitchen Table 
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