Maple Vanilla Granola (gluten free, vegan, soy free, refined sugar free, oil free)

Maple Vanilla Granola

(gluten free, vegan, soy free, refined sugar free, oil free)

Never thought I'd ever say that, but sometimes I just don't want chocolate. That's when I love to have some Maple Vanilla Granola on hand.

I usually make really small batches of it and eat half of it when it comes out of the oven on top of some coconut yogurt or almond yogurt, or just with some fruit and plant milk.

The other half usually lasts me another serving, either when I'm snacking or just munching on something, or I'll have it as breakfast or snack throughout the week.

If you like to make bigger batches of Granola, feel free to double or triple the recipe!

Maple Vanilla Granola

Serves: 2
Cooking time: 20 minutes (flip after 10 minutes)
Preparation time: 5 minutes

Ingredients

• 100g gf rolled oats (not quick oats!)
• 20g sliced or chopped almonds
• vanilla extract or powder to taste
• a pinch of salt
• 30g maple syrup
• 30g tahini (or almond butter)
• a dash of almond milk
• optional but highly suggested: 20g raisins (or dried cranberries)

Instructions

• preheat the oven to 180°C
• mix all your ingredients (except the raisins) and spread onto a lined baking tray
• cook for approximately 10 minutes, then take it out of the oven, give it a stir and add the raisins
• cook for another 10 minutes or until golden brown (make sure the raisins don't burn)
• let cool or serve immediately 
• enjoy!