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Pecan Pie Granola Vegan Recipe

I get through a shocking amount of granola each week and I can’t seem to stop coming up with new granola flavours, like this Chocolate Chip Quinoa Granola, this Almond Butter Coconut Granola and this Superfood Goji Granola, as well as old classics from the blog like my Nutty Cinnamon Granola and Banana Nut Crunch Granola.

So what makes my latest granola so special? Well, the warmth of the cinnamon, combined with the sweet vanilla and maple, are the perfect complement to crunchy roasted pecans! A little coconut oil helps the clusters bind, while a pinch of sea salt really elevates the flavours.

This also makes the loveliest personalised gift – why not put it in paper bags or jars tied with a ribbon for friends and family? 

If you like pecans, why not try my Banana Bread Pecan Muffins, or make my 2-minute Pecan Milk to pour over your granola?!

Pecan Pie Granola Vegan Recipe

Pecan Pie Granola Vegan Recipe

Pecan Pie Granola

This recipe was developed in collaboration with Meridian Foods.

Makes 3 cups

INGREDIENTS

  • 2 cup of jumbo oats
  • 1/2 cup pecan butter (Meridian Foods)
  • 2 tablespoons coconut oil
  • 1/2 cup of maple syrup
  • 1 teaspoon vanilla
  • 1 heaped teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1/4 cup pecans, chopped

METHOD

  1. Preheat the oven to 170 C and line a baking tray with grease-proof paper.
  2. Melt the coconut oil in a pan on the stove, then add in the pecan butter and maple syrup. Remove from theheat and stir in the vanilla, cinnamon and salt until combined.
  3. In a large bowl, combine the oats and pecans. Pour the liquid mixture into the bowl and mi well.
  4. Spread the granola mixture on the lined tray with a spatula, and press it together so that clumps form.
  5. Bake for 15 minutes, then remove from the oven and stir to ensure even baking. Sprinkle over the raisins if using, and return to the oven for a further 10 minutes, then allow to cool fully before storing in an airtight container.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

Check out my other granola recipes below:

And my other pecan-based recipes:

Pecan Pie Granola Vegan RecipePecan Pie Granola Vegan RecipePecan Pie Granola Vegan Recipe 

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Creamy Coconut Porridge with Berry Compote Breakfast

Creamy Coconut Porridge with Berry Compote Breakfast

I make a bowl of porridge almost everyday as it is truly one of the healthiest breakfasts out there, made from wholegrain oats which boast more soluble fibre than any other grain, which is scientifically proven to help lower cholesterol.

This recipe porridge also offers healthy fats from the coconut which help you feel satisfied and keep you full all morning. I used coconut flour to thicken this and cooked it in silky smooth coconut milk for a creamy consistency.

The berry compote is a very welcome addition, although if you’re short on time feel free to leave it out – perhaps sprinkle over a handful of fresh berries instead.

For more porridge recipes, have a look at my Nutella Porridge, Cinnamon Chia Oatmeal, Quinoa Porridge and Turmeric and Goji Porridge.

Creamy Coconut Porridge with Berry Compote Breakfast

Creamy Coconut Porridge with Berry Compote

Makes 1 bowl

Ingredients

Porridge:

  • 1/3 cup (40g) rolled oats
  • ½ cup boiled water
  • ½ cup coconut milk
  • 2 tablespoons coconut flour
  • 1 teaspoon cinnamon
  • 1/2 scoop vanilla protein (I use MissFits Nutrition, use my code CPB5 for £5 off your order) 
  • Optional toppings: nuts, raisins, soya yoghurt

Berry Compote:

  • ¼ cup of any or all of the following: frozen redcurrants/blackcurrants/blueberries/raspberries (I used a mix)
  • 1 tablespoon fresh orange juice

Method

  1. Add the oats to a saucepan and cover with the boiling water. Leave to soak for a few minutes.
  2. Add the frozen berries and orange juice to a separate saucepan, put the lid on and simmer for about 5 minutes.
  3. While the compote is simmering, add all other porridge ingredients to the saucepan and cook on a medium for 2 minutes, stirring often, then reduce to a simmer for 3 minutes. Stir in a little extra milk if desired.
  4. Transfer porridge to a bowl, add toppings, pour over the compote and serve hot.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

Don’t forget to check out my Nutella Porridge, Cinnamon Chia Oatmeal, Quinoa Porridge and Turmeric and Goji Porridge.

Creamy Coconut Porridge with Berry Compote Breakfast

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Cacao Nib, Goji Berry & Quinoa Superfood GranolaCacao Nib, Goji Berry & Quinoa Superfood Granola

The granola obsession continues… but this time, with a superfood twist! To me, making granola is an art, comprising of taste-testing and experimenting until you reach the perfect balance of sweetness, saltiness, crunchiness and everything else! This art is something I’ve come to understand through repeated midnight granola-baking sessions (excellent procrastination when you have an essay due the next day), resulting in all of these…

This new granola is crammed full of superfoods, from cacao nibs (good source of magnesium and iron) to goji berries (high in antioxidants), on a base of fibre-rich puffed quinoa and cholesterol-lowering jumbo oats! All these components make it a seriously satisfying way to start your day and provide you with all the fuel you need!

Cacao Nib, Goji Berry & Quinoa Superfood Granola

Superfood Granola with Cacao Nibs, Goji Berry & Quinoa

I developed this recipe using ingredients from Indigo Herbs.

Makes 3 cups

INGREDIENTS

  • 1 and 1/4 cup jumbo oats
  • 1/2 cup puffed quinoa
  • 1/2 cup walnuts, roughly chopped in half
  • 1/3 cup cacao powder
  • 1/2 cup agave syrup
  • 4 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/3 teaspoon sea salt
  • 1/2 cup cacao nibs
  • 1/4 cup goji berries

METHOD

  1. Preheat the oven to 160 C and line a large baking tray with greaseproof paper.
  2. In a large bowl, add the oats, quinoa, walnuts and salt.
  3. In a pan, melt the coconut oil over a low heat, then remove from heat and stir in the vanilla, agave nectar and cacao powder until smooth.
  4. Pour the liquid mixture into the bowl and mix well stir until all ingredients are coated.
  5. Spread the granola mixture on the lined baking tray and pack together tightly. Bake for 15 minutes, remove from oven and stir it to ensure even baking. Scatter over the cacao nibs, pack together again then return to the oven for a further 10-15 minutes. 
  6. 5 minutes before the end, sprinkle over the goji berries and return to oven.
  7. Allow to cool fully before storing in an airtight container.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

Cacao Nib, Goji Berry & Quinoa Superfood Granola

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Almond Butter Coconut Granola Vegan Gluten-Free

Almond Butter Coconut Granola Vegan Gluten-Free

Almond Butter Coconut Granola Vegan Gluten-Free

If you’re a nut butter lover like me, this one’s for you. It’s incredibly easy to whip up a huge batch – literally just throw all the ingredients into one bowl, mix and bake!

High in fibre and skin-loving essential healthy fats, this makes a quick fuss-free breakfast – try it with a handful of berries and a splash of my 2-Minute Pecan Milk (or any other milk). I’ve also been sprinkling this granola on my porridge lately – the texture combination of crunchy oats + creamy oats is SO good together!

Be sure to check out my other granola recipes below:

Almond Butter Coconut Granola Vegan Gluten-Free

Almond Butter Coconut Granola Vegan Gluten-Free

Salted Almond Butter & Coconut Granola

I developed this recipe using ingredients from Indigo Herbs.

Makes 3 cups

INGREDIENTS

METHOD

  1. Preheat the oven to 170 C and line a baking tray with greaseproof paper.
  2. Melt the coconut oil if needed, then combine all the ingredients, except coconut chips, in a large bowl and mix well.
  3. Spread the granola mixture on the lined tray with a spatula, and pack it together so that clumps form.
  4. Bake for 15 minutes, then remove from the oven and stir to ensure even baking. Sprinkle over the coconut chips, pack together tightly, and return to the oven for a further 10 minutes, then allow to cool fully before storing in an airtight container.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

Almond Butter Coconut Granola Vegan Gluten-Free

 

Don’t forget to try my other granola recipes here:

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Chocolate Hazelnut Pancakes, Gluten-Free, Dairy-Free, Pancake Day RecipeChocolate Hazelnut Pancakes, Gluten-Free, Dairy-Free, Pancake Day RecipeChocolate Hazelnut Pancakes, Gluten-Free, Dairy-Free, Pancake Day Recipe

In honour of Pancake Day, I’m sharing my new favourite recipe for a stack of extra thick, chocolatey pancakes. For those of you with a sweet tooth, these make the perfect breakfast option with the fluffiest texture, studded with chocolate chips and finished with a generous drizzle of maple syrup. As well as being naturally gluten-free, dairy-free and refined sugar-free (like all my recipes), they’re also loaded with fibre and pack a punch of protein (no protein powder necessary!)

For more pancake recipes, check out my Popcorn Chocolate Almond Butter Pancakes, Vegan Coconut Banana Pancakes or my Basic Healthy Pancakes.

Chocolate Hazelnut Pancakes, Gluten-Free, Dairy-Free, Pancake Day Recipe

Makes 4 thick pancakes

INGREDIENTS

  • 50g Chocolate Hazelnut Butter (I used Meridian Foods)
  • ½ tsp vanilla extract
  • 50g buckwheat flour
  • 100ml almond milk
  • 20g cacao powder
  • 4 tbsp maple syrup
  • 25g ground almonds
  • 1/2 tsp baking powder
  • 2 eggs
  • 40g dark chocolate chips
  • 2 tbsp coconut oil for frying
  • 1 banana, sliced

METHOD

  • In a large bowl, whisk the eggs. Stir in the milk, vanilla and maple syrup, then add the chocolate hazelnut butter and whisk until smooth.
  • In a separate bowl, mix together the the buckwheat, cacao, ground almonds and baking powder, then gradually fold in the dry ingredients to the wet ingredients and mix until fully combined.
  • Melt the coconut oil in a frying pan over a medium-high heat.
  • Add 3 tablespoons of the batter to the pan, then scatter over a handful of chocolate chips. When you can see bubbles around the side of the pancake (about 2 minutes), it’s ready to flip. Cook for 1-2 minutes on the other side. Repeat with the rest of the batter.
  • Assemble the pancakes in a stack with banana slices between each layer.Sprinkle a few more chocolate chips and an extra dash of maple syrup.

If you try this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your re-creations!

Chocolate Hazelnut Pancakes, Gluten-Free, Dairy-Free, Pancake Day Recipe

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