Easy, Sugar-Free, Vegan Granola

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I think it is entirely possible that I am more in love with the smell of this granola baking than I even am with the taste of it. Maybe. It tastes pretty damn good too! In fact, I have a hard time allowing the granola the time it needs to cool, because my daughters like to sneak handfuls of it still warm, running off giggling and stuffing their mouths with the sweet concoction.

This granola makes a great swap for traditional breakfast cereals, with lots fiber and complex carbs to keep you full and energized until lunchtime. We are fans of pairing a small bowl of granola with a smoothie for a quick and easy breakfast, but the bearded man and the kids also love to use this as a quick afternoon snack.

Making your own granola is not only cost effective, it's awfully nice to know exactly what's in the cereal you're eating. This granola has no added sugar, instead making use of maple syrup and Swerve, which is a sugar substitute made our pears and grapes. Featuring crunchy almonds, nutty oats, and tangy dried cranberries and blueberries, it hits the spot for a satisfying snack or meal.

Sugar-Free, Vegan Granola

Ingredients

1/3 cup maple syrup

1/3 cup Swerve brown sugar 

1 Tbls vanilla extract

1/2 tsp kosher salt

1/2 cup coconut oil, melted

5 cups old fashioned rolled oats

2 cups chopped, raw almonds

1 cup dried blueberries

1 cup dried cranberries

Instructions

Line a baking sheet with parchment paper and preheat your oven 350° F.

In a large bowl, mix together your maple syrup, Swerve, vanilla, and salt. Whisk in melted coconut oil. Add the oats and almonds and fold gently into the liquid mixture, making sure to thoroughly coat your oats.

Spread mixture out on the parchment paper and press down firmly.

Bake for 30-35 minutes, until lightly browned. Turn the tray once during baking to ensure even baking. Remove the granola from the oven and spoon into a large bowl. Add the dried fruit ad stir into mixture. Allow to cool thoroughly.

Store the granola in mason jars for up to one month. 

Makes approximately 40 half cup servings.