½cupchopped pecans or walnutsomit for nut-free, or sub raw sunflower or pepita seeds
½cupunsweetened coconut flakesor sub 2 tablespoons shredded.
¼cupdate sugarOr sub 2 tablespoons of pure maple syrup or date paste
1teaspooncinnamonor more to taste
1tablespoonground flax seed + 3 tablespoons warm waterto make a 'flax egg'
½teaspoonpure vanilla extract
Optional: Pinch of sea salt
Instructions
Preheat the oven to 325 degrees Fahrenheit
In a small bowl, add the ground flax seed and warm water, and let sit for 10-15 minutes.
In a medium mixing bowl, combine the rolled oats, chopped nuts, coconut flakes, date sugar (or sweetener of choice), and cinnamon. Toss together.
Add the vanilla and flax egg to the dry ingredients, and stir together.
Spread the granola evenly over a parchment paper lined baking sheet and place on center rack of oven. Bake at 325 degrees for 25-30 minutes or until golden brown, tossing halfway through the cooking time.
Notes
Note: this recipe was originally made with erythritol, which has since come into question as an acceptable WFPB sweetener. Please use date sugar or another granulated sweetener of your choice.Sugar Free: this recipe gets a very small amount (less than a gram per ⅓ cup serving) of natural sugar from the oats.