Our maple pecan granola has been an absolute staple at Shanti Yoga Retreat Center (Wolfe Island). We make it on a weekly basis and it is always a hit on our brunch menu. This recipe is easily multiplied and when sufficiently cooled can be stored for weeks. Consider adding some fresh berries, organic yogurt, or alternative milk of your choice to make a quick and healthy breakfast option.
This granola is vegan and gluten free, just make sure the oats are certified gluten free if this is a health concern. You could also substitute any nuts or seeds you wish (almonds, walnuts, pumpkin seeds etc.), pecans just happen to be my favourite for this recipe. -Landon!
Shanti Maple Pecan Granola:
-2 cups rolled oats
-1/2 cup pecans
-1/4 cup dried cranberries
-1/4 cup golden raisins
-1/3 cup sunflower seeds
-2 tsp cinnamon
-1/2 tsp nutmeg
-1/4 tsp sea salt
-1/4 cup melted coconut oil
-1/2 cup (real) maple syrup
-1-2 tsp grated fresh ginger
-1 tsp good quality vanilla extract
-Preheat oven to 275 F. Line a baking tray with parchment paper.
-In a large prep bowl, combine oats, pecans, cranberries, raisins, sunflower seeds, spices and sea salt.
-In separate bowl, whisk together coconut oil, maple syrup, ginger and vanilla.
-Pour wet ingredients over the dry mixture and fold together until everything is sufficiently coated.
-Spread granola in a thin layer onto the baking tray.
-Bake for 1 hour, stirring every 20 minutes to prevent burning.
-Allow to cool before storing.
Landon Chatterton is head chef at Shanti Yoga Retreat Center. He has studied holistic nutrition and has a background in farming, permaculture and seed saving. Landon has just started working on his first cookbook due to be released in June of 2017. Please visit www.shantiretreat.ca and sign up for their mailing list to be notified when the cookbook becomes available.