Easy & Healthy Blueberry Granola [Gluten-Free, Vegan]
Hey, lovelies!
Happy May! It’s official, spring is here. And for those of you that know me well, you’ll know that springtime is my favorite.
Why is it my favorite? Because flowers. are. in. bloom. Well, so is everything — and that’s why it’s fantastic!
Ordinary trail runs turn into wonderland adventures. Casual hikes turn into daring escapades. Strolls through nature turn into romantic escapes. You feel me? I love it.
Something else I’m lovin’ is this easy and healthy peanut butter granola. I made a cannabis-infused version for my other project, My Stoned Kitchen, and decided that the photos were too beautiful and the granola too yummy for it not to be shared on Bloom for Life, as well.
So, here you go.
This recipe is very, very simple. And because it’s so simple, you can easily substitute ingredients that you or your loved ones may not consume. For instance, some people’s digestive systems are sensitive to peanut butter. If this is the case, substitute almond butter!
Also, if you're trying to stay away from gluten, make sure you buy gluten-free oats. Simple!
Easy & Healthy Peanut Butter Granola [Vegan, Gluten-Free]
Preparation Time: 15 minutes
Cook Time: 20-25 minutes
Serving Size: 4-6Ingredients:
2 cups old-fashioned (gluten-free) oats
1/4 cup pumpkin seeds
1/8 cup raisins or cranberries
1/2 tsp ground cinnamon
1/4 tsp sea salt
1/4 cup natural peanut butter
1/4 cup maple syrup or coconut nectar
1/2 Tbsp coconut oil
1/2 tsp pure vanilla extract
Directions:
Preheat oven to 325 degrees F. Grease a large sheet pan with coconut oil and set aside.
In a medium-sized bowl, mix together oats, pumpkin seeds, raisins (or cranberries), cinnamon, and sea salt. Set aside.
In a microwave-safe dish or on the stovetop, melt the peanut butter, coconut oil, and maple syrup (or coconut nectar) together until smooth.
Remove from heat and stir in vanilla. Add dry ingredients and mix until well-combined.
Spread granola mixture on the prepared sheet pan. Bake in the oven for 20-25 minutes, stirring halfway through. Cook until the granola is lightly browned. Tip: If you’re unsure, remove a small portion of the granola and set on the counter. If it hardens, it’s done!)
Allow to cool for 30 minutes to 1 hour. Store in an air-tight container or bag for up to 2 weeks.
Enjoy this granola for breakfast or as a snack — perhaps with some cashew or almond-based yogurt. If you’re in need of a coconut-almond yogurt recipe you can make at home, click here.
Until next time, lovelies.
Mandy Froelich is an RHN, plant-based chef, certified Reiki master therapist, freelance writer, world traveler, and activist. Her passions include writing, advocating for animals and the environment, and teaching people about the benefits of nutritious food and exercise. She blogs healthy recipes at Bloom for Life and shares cannabis-infused treats at My Stoned Kitchen. You can support her work through Patreon. Thank you!