Chocolate Pecan Pie Granola

Dreamy Chocolate Pecan Pie Granola

The dreamy granola (vegan, gf) is updated and it is now better than ever, in more than one aspect! And it is now available on our brand new dreamy.market

The original recipe, a.k.a the Chocolate Pecan Maple Granola was really really good. No real qualms with that. But we wanted do improve the texture and clustering that is so traditional for granola, so that it can be easier enjoyed as a stand-alone snack when you need to. After a few slight flavor tweaks as well, we are now aptly calling it the “Chocolate Pecan Pie Granola”, because it is that awesome.

One of the key changes in the new recipe was to break down the raisins! Instead of using them whole, I am now making a raisin paste and using it as an effective binder, along with freshly ground flax seeds.

Another big change was in the packaging. We are now using clear, plant-based plastic bags that are compostable! I think this just looks way better for us and for the planet.

Keeping true to our tradition, here is the full recipe of the new Chocolate Pecan Pie granola. You can totally make this at home, or better yet, order from dreamy.market (more products coming soon). That’s also where you can get more information about the product, like how we don’t use anything weird in it, ever.

#vegan #glutenfree #granola #oats #pecan #breakfast #snack

Chocolate Pecan Pie Granola
Prep Time
10 mins
Cook Time
22 mins
Total Time
32 mins
 
Course: Breakfast
Cuisine: Vegan
Servings: 8 -10 cups
Author: Maya
Ingredients
  • 2 tablespoons ground flax seeds + 1/2 cup hot water
  • 2 tablespoons almond butter or any nut butter
  • cup coconut oil melted
  • ¼ cup maple syrup
  • 2 tablespoons cocoa
  • 2 teaspoons cinnamon
  • 1 tablespoon vanilla extract
  • pinch of salt
  • 3 cups rolled oats I use gluten-free
  • 1 cup chopped pecans
  • ½ cup chopped sunflower seeds
  • 1/3 cup raisins paste in food processor make it until paste
Instructions
  1. Set oven to 350F (175C)
  2. Mix the flax seeds and hot water in a small bowl and set aside.
  3. Grind the raisins in the food processor until you get a sticky paste.
  4. In a large bowl or directly in the food processor, mix the raisin paste, almond butter, coconut oil, maple syrup, cocoa, cinnamon, vanilla and salt.
  5. Add the oats and stir until all the oats are coated uniformly with the wet ingredient mix. Add the flax seed mix and stir.
  6. Add the pecans and sunflower seeds and mix well.
  7. Spread the mix on a large baking sheet and cook for 15 minutes.
  8. Give it a gentile stir without breaking up the clusters too much, and cook 5 to 7 more minutes but keep eye on it. The oats should start getting a little crisp but raisins can burn pretty easily so stir it again if needed.
  9. Remove from the oven, let cool completely.
  10. You can keep the granola in an air-tight container for two weeks.

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