plant based breakfast Archives - Teri-Ann Carty https://terianncarty.com/tag/plant-based-breakfast/ Healthy Recipes and Food Photography Tue, 18 Nov 2025 20:58:34 +0000 en hourly 1 https://wordpress.org/?v=7.0 https://terianncarty.com/wp-content/uploads/2023/03/TAC-logo-330x-e1678232478237-150x143.png plant based breakfast Archives - Teri-Ann Carty https://terianncarty.com/tag/plant-based-breakfast/ 32 32 243542906 Walnut Banana Bread Granola https://terianncarty.com/walnut-banana-bread-granola/ https://terianncarty.com/walnut-banana-bread-granola/#comments Fri, 21 Nov 2025 09:00:37 +0000 https://terianncarty.com/?p=35403 This Walnut Banana Bread Granola captures everything you love about warm banana bread but in a golden, crunchy, wholesome granola. Packed with nuts, seeds, ripe banana, and cozy cinnamon, it's naturally gluten-free, beautifully clumpy, and perfect for yogurt bowls, snacking, or gifting. This is the banana granola you’ll make again and again!

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Walnut Banana Bread Granola

This Walnut Banana Bread Granola captures everything you love about warm banana bread but in a golden, crunchy, wholesome granola. Packed with nuts, seeds, ripe banana, and cozy cinnamon, it's naturally gluten-free, beautifully clumpy, and perfect for yogurt bowls, snacking, or gifting. This is the banana granola you’ll make again and again!

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Walnut Banana Bread Granola (Gluten-Free + Perfectly Clumpy)

Christmas is around the corner, and there is something so comforting about the aroma of something baking in the oven that just makes you want to share the love! There is no better gift to give than my homemade granola; I’ve been doing it for years now, and so have all of you – not once has there been a complaint! People appreciate homemade gifts, especially ones that they can eat. This Walnut Banana Bread Granola is unreal and about to become your new favourite. It’s so clumpy, crunchy and addictively delicious that anyone will be lucky to get a jar. Make sure you are not hungry when you make this granola, because the cooling period (as we all know) is the hardest part, and if you’re hungry, you’ll be snacking!!

Inspired by classic banana bread, this granola is everything you love about the nostalgic loaf but with a satisfying crunch that’s perfect for breakfast, snacks, or sprinkling over yogurt. The ripe banana adds natural sweetness and subtle caramel notes, while the almond butter and maple syrup help create the perfect clumps! I’ve been wanting to make this granola for eons, and really, only one thing has stopped me – so many of you loathe bananas. I honestly will never understand, but here’s the thing: you can’t please everyone all of the time, so this granola is for the banana lovers. I kept dried fruit out of this one because who puts raisins in their banana bread? No shade if you do, but for me, I wanted to keep it cozy with the flavour of walnuts and banana. Let’s get into it!

What You’ll Need to Make this Granola

Walnut Banana Bread Granola Ingredients

This banana bread granola recipe is filled with nutrient-rich nuts, hearty oats, and wholesome seeds to create a deeply flavoured, crunchy breakfast staple. Here’s what you’ll need!

  • Oats: Necessary for any granola in my opinion. Use certified gluten free if necessary. 
  • Walnuts: A classic pairing with banana bread, walnuts bring richness and an earthy, buttery crunch that deepens as they roast.
  • Pecans: Their natural sweetness and crisp texture elevate the granola and pair perfectly with the warm spices.
  • Pumpkin seeds: Add a toasty, nutty crunch and a boost of minerals and healthy fats.
  • Sunflower seeds: Mild and buttery, they balance stronger flavours and add extra texture.
  • Unsweetened coconut: Provides lightness and subtle sweetness while helping the granola crisp in the oven.
  • Hemp seeds: Soft, nutty, and high in protein; they melt into the clusters and enrich every bite.
  • Ground flax: Helps bind the granola while adding fibre and omega-3s.
  • Cinnamon: The essential spice that makes this granola taste like banana bread straight from the oven.
  • Salt: Balances sweetness and enhances every warm, toasty note.
  • Ripe banana: Adds natural sweetness and moisture. I used 1 ripe banana for this recipe, but if your bananas are small, go ahead and use 2.
  • Olive oil: Helps the granola toast evenly and creates beautiful golden edges.
  • Almond butter: Essential for clumpy granola; it binds the mixture, adds richness, and complements the banana flavour.
  • Maple syrup: Naturally sweetens the granola and caramelizes beautifully as it bakes.
  • Vanilla: Rounds out all the flavours with warmth and depth.

How to Make Walnut Banana Bread Granola

This healthy banana granola is simple to prepare and comes together with minimal effort. Let’s get into it!

Prep Your Pans & Mix Dry Ingredients

Preheat the oven to 320°F convection (lower to 300°F if your oven runs hot). Line two baking sheets with parchment paper unless using stoneware. Add the oats, nuts, seeds, coconut, cinnamon, and salt to a large bowl. Mix well so everything is evenly distributed.

Heat the Wet Ingredients

Mash the ripe banana into a small pot. Add the olive oil, almond butter, maple syrup, and vanilla. Warm over medium-low heat, stirring until smooth and slightly fluid.

Combine Wet and Dry

Pour the warm banana mixture over the dry ingredients. Stir until every oat and nut is evenly coated. Try to ensure there are no dry pockets in the mix; you want everything covered! Divide the mixture between your baking sheets. Use a spatula to spread it into an even layer, then firmly press it down; this is the secret to large, bakery-style clusters!

Bake Until Golden

Bake for 20 minutes, rotate the pans, then bake for another 10–15 minutes until the granola is golden brown and dry to the touch.

Cool Completely & Store

This is the most important step. Let the granola cool completely on the trays before touching it. As it cools, it sets into those perfect clumps. Once fully cooled, transfer to mason jars. It keeps beautifully for up to a month in your pantry.

How to Customize Your Granola

This banana nut granola recipe is flexible, forgiving, and easy to personalize. There are a handful of things you can do to modify this recipe or customize it to make it your own. Try swapping the walnuts or pecans for almonds, cashews, or hazelnuts. Use peanut butter, cashew butter, or sunflower seed butter in place of almond butter (although using this homemade almond butter is probably the best thing you’ll ever do and make!). You could also try adding some ginger or nutmeg for extra warm spice!

Why You’ll Love This Easy Banana Granola

This is the best banana bread granola for so many reasons. It’s naturally gluten-free, deeply flavorful, and packed with nuts and seeds that make it hearty and satisfying. The combination of ripe banana, maple syrup, and cinnamon tastes like a slice of warm banana bread but in a crunchy, golden form. Eat this with your favourite milk and you’ll be sipping every last drop of it after all the crunching because my goodness, this granola is gooood. It’s nourishing, affordable to make in large batches, and far fresher than anything you can buy. It makes a wonderful holiday gift and is a lot of fun to make!

Tips and Tricks for Clumpy Homemade Granola

  • Press the mixture firmly onto the pan before baking.
  • Don’t stir during baking; this disrupts cluster formation.
  • Cool completely before lifting or breaking apart.
  • Use a nut butter like my homemade almond butter to help bind the clusters.

Walnut Banana Bread Granola FAQ

How do I make granola clumpy? Press the mixture firmly onto the pan, bake without stirring, and let it cool fully before breaking apart.

Is this granola gluten-free? Yes, as long as you use certified gluten-free oats.

Can I use frozen bananas? Yes, but thaw and drain them first so they don’t add excess moisture.

Can I make this granola lower in sugar? Reduce the maple syrup slightly and add an extra tablespoon of nut butter to help with clumping.

Did you make this granola? 

Don’t forget to leave a rating and review below! Try these recipes next:

Immunity Simmer Pot

High Protein Pumpkin Walnut Pancakes

Everything But the Bagel Seed Crackers

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Walnut Banana Bread Granola

This Walnut Banana Bread Granola captures everything you love about warm banana bread but in a golden, crunchy, wholesome granola. Packed with nuts, seeds, ripe banana, and cozy cinnamon, it's naturally gluten-free, beautifully clumpy, and perfect for yogurt bowls, snacking, or gifting. This is the banana granola you’ll make again and again!
Course Breakfast, Snack
Cuisine Canadian
Prep Time 15 minutes
Cool Time 1 hour
Total Time 1 hour 45 minutes
Servings 12 cups
Calories 472kcal
Author Teri-Ann Carty

Equipment

Ingredients

  • 3 cups oats
  • 1 cup raw walnuts roughly chopped
  • ½ cup raw pecans roughly chopped
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • ½ cup unsweetened coconut
  • ¼ cup hemp seeds
  • ¼ cup ground flax
  • 2 tsp cinnamon
  • ¾ tsp salt
  • 1 ripe banana
  • ½ cup olive oil
  • ½ cup almond butter
  • ½ cup maple syrup
  • 1 tsp vanilla
US Customary - Metric

Instructions

  • Preheat oven to 320 convection. If your oven runs hot, decrease to 300 convection.
  • Place parchment down onto your baking sheets (unless you have stoneware, then don't bother with this step).
  • Add dry ingredients to a large bowl and mix to combine.
  • Mash banana and add it to a small pot. Pour in remaining wet ingredients. Gently heat over medium-low heat, stirring to combine.
  • Pour wet over dry and mix until no dry ingredients remain.
  • Spread evenly onto baking sheets and press the granola firmly with a rubber spatula.
  • Bake for 20 minutes, turn the pans and bake again for 10-15 minutes more until golden brown and dry to the touch.
  • Let the granola COOL COMPLETELY before lifting it off the pan.
  • Store in mason jars for up to a month in your pantry.

Notes

  • This granola is the perfect gift for your banana bread-loving family and friends.
  • Use whatever nut or seed butter you prefer.
  • Use whatever combination of nuts you prefer.
  • Not a fan of coconut? Omit it.
  • You could always add a scoop of protein powder to the mix!

Nutrition

Serving: 1cup | Calories: 472kcal | Carbohydrates: 33g | Protein: 11g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 15g | Trans Fat: 0.002g | Sodium: 152mg | Potassium: 383mg | Fiber: 7g | Sugar: 11g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 3mg

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]]> https://terianncarty.com/walnut-banana-bread-granola/feed/ 28 35403 Sugar Free Granola https://terianncarty.com/sugar-free-granola/ https://terianncarty.com/sugar-free-granola/#comments Fri, 09 May 2025 08:00:37 +0000 https://terianncarty.com/?p=30245 If you’re looking for a Sugar Free Granola recipe that still delivers major crunch and flavour—this one’s it. Packed with nuts, seeds, and naturally sweetened with applesauce and dates, it’s everything you want in a healthy snack or breakfast topper. Plus, it’s grain-free, gluten-free, and meal prep approved.

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Sugar Free Granola

If you’re looking for a Sugar Free Granola recipe that still delivers major crunch and flavour—this one’s it. Packed with nuts, seeds, and naturally sweetened with applesauce and dates, it’s everything you want in a healthy snack or breakfast topper. Plus, it’s grain-free, gluten-free, and meal prep approved.

This post may contain affiliate links

The Best Sugar Free Granola Recipe (Grain-Free & Naturally Sweetened!)

So many of you ask me for a “healthy granola”, and to that I want to tell you that – all my granolas are healthy! With that being said, I do understand that some people prefer something with a little less sugar and maybe even no grains. Everyone has their reasons for making these choices; I, myself, love to go on sugar breaks from time to time. Even though maple syrup is refined sugar free – it is still sugar after all. A couple of weeks ago, I decided to go on a sugar cleanse. The first couple of days were ROUGH. I was shocked at how my body felt! I seriously felt like I was going through withdrawals. This was an eye-opener and a game-changer. It’s safe to say that I will not be sugar free forever, but I will be much more conscious of how often and how much I enjoy it.

The Inspiration For This Sugar Free Granola

As most of you know, I have gone through a massive heartbreak over the past 6 months. During the first few months, I lost a ton of weight. It was fast and very unhealthy. Once January came around, I let myself eat whatever and whenever I wanted. I started to feel the weight gain, and then that too became a problem. I am an addict to my core. I want what I want when I want it and will do whatever it takes to get it. So this 3-week cleanse was a way of me seeing if I could, and it turns out I can, so moderation is key.

This granola is made with no grains (oats) and no maple syrup. Instead, I used 4 dates (dates cure everything, right?!) and unsweetened apple sauce. Honestly? This granola ROCKS!! I can’t wait for you to try it, and stay tuned for a few more recipes from my time on my cleanse. They are delicious and nutritious. Spoiler alert, healthy food doesn’t need to suck!

Simple Sugar Free Granola Ingredients

This granola sugar free recipe comes together with a mix of nuts, seeds, and a few pantry staples:

  • Buckwheat Groats: Adds crunch and a nutty flavour that is the perfect base for this grain free granola. It’s also totally gluten-free!
  • Raw Pecans, Cashews & Almonds: A trio of healthy fats and texture. These are the same nuts that are in my homemade nut butter, which I use in this recipe.
  • Pumpkin & Sunflower Seeds: More crunch, more minerals, more fibre and of course more protein!
  • Hemp & Ground Flax Seeds: For protein, omega-3s, and binding.
  • Cinnamon & Salt: To bring out the warmth and enhance flavour.
  • Medjool Dates: My secret weapon, alongside the apple sauce, to naturally sweeten this granola without added sugar.
  • Pecan Almond Cashew Butter: Click here for my recipe! This wonderful nut butter brings everything together like a dream.
  • Olive Oil: Helps everything bake evenly and get crispy.
  • Unsweetened Applesauce: Adds moisture and subtle sweetness. You can make your own apple sauce, and this granola will be extra special. Otherwise, any unsweetened store-bought apple sauce will do.
  • Vanilla Extract: For a warm, aromatic finish.

How to Make Sugar Free Granola

This easy sugar free granola recipe comes together in a few simple steps:

Prep Your Oven

Preheat to 300°F convection (or 285°F if your oven runs hot).

Mix Dry Ingredients

In a large bowl, stir together buckwheat groats, chopped nuts, seeds, cinnamon, and salt.

Heat the Wet Ingredients

Gently warm the nut butter, applesauce, olive oil, and vanilla in a pot over low heat until smooth.

Combine

Pour the wet mixture over the dry ingredients. Add chopped dates and stir well.

Spread and Bake

Divide the mixture between two baking sheets and press down firmly with a spatula. Bake for 20 minutes, rotate pans, and bake for 10–15 minutes more, until dry to the touch.

Cool Completely

Let the granola cool before breaking into clusters. Just like all my other granolas – patience is still key!

Ways to Customize Your Sugar Free Granola

This granola without sugar is endlessly adaptable, making it easy to keep things fresh week after week. You can swap out the pecans for walnuts or hazelnuts, use tahini or almond butter instead of the nut butter blend, or mix in unsweetened shredded coconut or chia seeds for extra texture. Stir in cacao nibs or a sprinkle of cinnamon before baking to enhance the flavour, or toss in freeze-dried fruit after baking for a pop of colour and added crunch.

How to Serve Sugar Free Granola

Think regular granola! This grain free version is just as easy to enjoy, and it goes with all the same things. Serve it over Greek yogurt or coconut yogurt for a balanced breakfast, pour it into a bowl with almond milk and berries for a simple cereal. Use it as a crunchy topping on smoothie bowls, oatmeal or cakes. It also works beautifully layered in a parfait or simply eaten by the handful as a quick snack on the go!

Tips for Crunchy Granola

  • Press firmly: Use a spatula to really press the granola into the pan before baking.
  • Cool completely: Don’t skip this step! It helps the clusters form.
  • Use stoneware if possible: I love baking on my Pampered Chef Stone Bar Pan—it distributes heat evenly and enhances crunch.

Why You’ll Love This Sugar Free Granola

You’ll love this because it’s exactly what you’ve been asking for! This sugar free granola recipe offers up everything you love about my other granola recipes, but the sugar content is lower, and it’s totally grain free (this was a bonus!). It’s everything you want in a wholesome, everyday staple. It’s naturally sweetened with dates and applesauce—no added sugars needed—making it a smart option for those watching their intake. It’s grain-free, gluten-free, and packed with healthy fats, fibre, and plant-based protein!

Sugar Free Granola FAQ

Is this granola good for diabetics? Yes! This granola sugar free recipe uses only natural sugars from fruit and no added sweeteners.

Can I make this nut-free? The nuts are a major part of this recipe however, you could swap the nut butter for a seed butter and remove all the nuts from the recipe and replace them with additional seeds or coconut. I have not tested this, but you could give it a try. 

How long does homemade sugar free granola last? Stored in a sealed container at room temperature, it will stay fresh for up to a month.

Recommended recipes to try next: 

Buckwheat Breakfast

Grain Free Miso Maple Granola

Chia Pudding

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Join my mailing list!

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Simple Sugar Free Granola (also Grain free!)

If you’re looking for a Sugar Free Granola recipe that still delivers major crunch and flavour—this one’s it. Packed with nuts, seeds, and naturally sweetened with applesauce and dates, it’s everything you want in a healthy snack or breakfast topper. Plus, it’s grain-free, gluten-free, and meal prep approved.
Course Breakfast, Snack
Cuisine Canadian
Prep Time 15 minutes
Cool Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 cups
Calories 433kcal
Author Teri-Ann Carty

Equipment

  • 2 baking sheets
  • chefs knife, large bowl, oven, measuring cups and spoons, large mason jar

Ingredients

  • 1 cup buckwheat groats
  • 1 cup raw pecans roughly chopped
  • ½ cup raw cashews roughly chopped
  • ½ cup raw almonds roughly chopped
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • ¼ cup hemp seeds
  • ¼ cup ground flax seeds
  • 1 tbsp cinnamon
  • ¾ tsp salt
  • 4 medjool dates roughly chopped and pit removed
  • ½ cup Pecan Almond Cashew Butter storebought works fine too!
  • ½ cup olive oil
  • ½ cup apple sauce*
  • 1 tbsp vanilla
US Customary - Metric

Instructions

  • Preheat oven to 300 convection. (My new oven runs HOT. I reduce the temperature so it doesn't burn).
  • To a large bowl add chopped nuts, seeds and spices.
  • Add wet ingredients to a small pot. Heat over low, stirring until fully incorporated.
  • Pour wet over dry. Add chopped dates. Stir together until everything is well mixed.
  • Spread mixture into a thin even layer onto 2 baking sheets.* Press it down firmly with a rubber spatula.
  • Place in the oven for 20 minutes. Turn the pans 180 degrees and bake again for 10-15 more minutes. The top should be dry to the touch. Let the granola cool completely before using a hard spatula to lift it off of the pan.
  • Store in mason jars in the pantry. Lasts up to a month!

Notes

*If you are using a regular cookie sheet and not the stoneware that I use, you may want to put parchment down. The Pampered Chef stoneware is awesome
*This is the sugar free apple sauce I used

Nutrition

Serving: 1cup | Calories: 433kcal | Carbohydrates: 28g | Protein: 11g | Fat: 34g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 0.003g | Sodium: 150mg | Potassium: 389mg | Fiber: 6g | Sugar: 8g | Vitamin A: 46IU | Vitamin C: 0.4mg | Calcium: 63mg | Iron: 3mg

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]]> https://terianncarty.com/sugar-free-granola/feed/ 10 30245 Buckwheat Breakfast https://terianncarty.com/buckwheat-breakfast/ https://terianncarty.com/buckwheat-breakfast/#comments Wed, 16 Apr 2025 08:00:17 +0000 https://terianncarty.com/?p=29653 If you're tired of oatmeal but still want something cozy and nourishing, this easy buckwheat porridge is the recipe you need. Not only is it quick to make, gluten free, dairy free, it's also packed with fiber and protein, making it a nutritious option to start your day. With endless topping possibilities, it might just become your new go-to breakfast!

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Buckwheat Breakfast

If you're tired of oatmeal but still want something cozy and nourishing, this easy buckwheat porridge is the recipe you need. Not only is it quick to make, gluten free, dairy free, it's also packed with fiber and protein, making it a nutritious option to start your day. With endless topping possibilities, it might just become your new go-to breakfast!

This post may contain affiliate links

Buckwheat Breakfast (GF & Vegan!)

I will never tell you not to eat oatmeal. In fact, I had it last night for dinner! I probably eat oats more than most people you know – I just love them. They are so versatile and easy to make; however, that is not what this recipe is all about. Today we’re working with buckwheat groats! Sometimes we need to give our mainstays a break to try new things, and I think you will agree that this recipe is a nice place to start. Buckwheat isn’t new, and I have been eating it for breakfast for years, but I have been keeping it to myself until now! I love using buckwheat in so many of my granolas as it adds the perfect extra layer of crunch. What you might not know is that it also makes a great alternative to oatmeal, hence my desire to post this recipe.

Buckwheat groats are high in fibre, amino acids and protein. They are little nutritional powerhouses and also gluten-free, which makes them the perfect choice for celiacs who sometimes can’t tolerate oats (even the bags that say GF). Want to make these groats overnight instead of stovetop? Try this recipe here. Regardless of how you decide to prepare them, get ready to indulge in potentially your new favorite breakfast (or second favorite to oats like me heheh) 

Ingredients for This Buckwheat Breakfast

  • Buckwheat Groats: The base of this porridge, buckwheat groats, are naturally gluten-free, high in fiber, and rich in essential amino acids. They cook up into a soft-yet-satisfying texture that makes them perfect for breakfast.
  • Water: Used to simmer the groats, water softens them and allows them to absorb flavor while cooking.
  • Cinnamon: Adds a warm, slightly sweet spice that complements the earthy flavor of buckwheat.
  • Vanilla: A splash of vanilla rounds out the flavors and brings a touch of sweetness without overpowering.
  • Salt: Just a pinch enhances all the other flavors and balances the sweetness.
  • Milk: I like using soy as it provides extra protein, but you can use whatever milk you’d like. It adds creaminess and body to the porridge.
  • Maple Syrup or Honey: Optional, but if you want your porridge to be a little sweeter, you can use maple, agave or honey to naturally sweeten the breakfast. 
  • Toppings of Your Choice: This is where you can customize to your heart’s content—fresh fruit, nut butter, seeds, or a spoonful of homemade granola make for a nourishing and satisfying finish.

What is Buckwheat?

Buckwheat may sound like a type of wheat, but it’s actually a seed! Despite the name, buckwheat is completely gluten-free and isn’t related to wheat at all. It’s known for being high in fiber, packed with essential amino acids, and a complete protein source—making it a powerhouse choice for breakfast.

Different Varieties of Buckwheat

There are two primary types you’ll find at the store:

  • Raw buckwheat groats: Pale green or tan in color with a mild, slightly nutty flavor. This is the variation I used in this recipe as it’s ideal for porridge and breakfast bowls.
  • Toasted buckwheat (also known as kasha): Brown and with a more robust, earthy flavor. Best used in savory dishes.

How to Make Buckwheat Porridge

Making this easy buckwheat porridge is similar to making oatmeal.

Rinse your groats

Use a fine mesh strainer to rinse 1/2 cup buckwheat groats under cold water to remove any dust or bitterness.

Cook the groats

Add your rinsed buckwheat groats, 1 1/2 cups water, 1 tsp cinnamon, and a pinch of salt to a small pot. Bring to a roaring boil.

Simmer and Serve

Reduce heat to medium-low and simmer until most of the water is absorbed and groats are al dente—this should take about 20-25 minutes. Stir in 1/2 tsp vanilla and a splash of milk. Add your sweetener of choice if using and transfer to a bowl to finish with your favorite toppings.

How to Serve This Buckwheat Porridge Recipe

Porridge is super easy to serve as it is a meal all its own. You can eat it simply like this, or you can find a million and one ways to customize it, such as topped with sliced banana, fresh berries, or poached pears for a burst of natural sweetness. Add a drizzle of maple syrup or your favorite nut butter, then finish with a sprinkle of granola, chia seeds, flax, or hemp for extra crunch and nutrition. A spoonful of coconut yogurt adds a creamy finish, making this warm and nourishing bowl completely customizable and deeply satisfying.

Ways to Customize Your Buckwheat Breakfast

  • Switch up the milk: Use coconut milk for richness or almond milk for a lighter touch.
  • Make it sweet or savory: Add a soft-boiled egg and avocado for a savory twist.
  • Change the texture: Cook longer for softer porridge or shorter for chewier groats.
  • Add protein: Stir in protein powder or top with a dollop of Greek or dairy-free yogurt.

Frequently Asked Questions

Does buckwheat have gluten?

Nope! Buckwheat is 100% gluten-free, making it a safe choice for those with celiac disease or gluten sensitivities.

What does buckwheat taste like?

Raw buckwheat groats have a mild, nutty flavor. When cooked, they become soft with a slight chew—perfect for a hearty porridge.

Can you eat buckwheat raw?

Technically yes, but it’s best soaked or sprouted before eating raw to improve digestion. For this recipe, cooking is the way to go.

What milk works best?

Almond milk, coconut milk, and soy all work beautifully.

Can I meal prep this?

Absolutely. Cooked buckwheat porridge stores well in the fridge for up to 3 days.

Why You’ll Love This Easy Buckwheat Porridge

This buckwheat breakfast is a warm, comforting, and nutrient-dense way to start your day. It’s packed with fiber, protein, and essential amino acids, making it a complete protein source that supports energy and digestion. Naturally gluten-free and dairy-free, it’s ideal for those with dietary sensitivities or anyone following a plant based lifestyle. Best of all, it’s a one-pot meal with minimal clean-up, and endlessly customizable with your favorite toppings—perfect for cozy mornings or a nourishing post-yoga brunch.

Other Easy Breakfast Recipes to Try

Buckwheat Groat Granola

Nut Free Tahini Granola Bars

Blueberry Tahini Cardamom Granola

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

FREE EBOOK
A Few Favourites

Join my mailing list!

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Buckwheat Breakfast (gf & vegan!)

If you're tired of oatmeal but still want something cozy and nourishing, this easy buckwheat porridge is the recipe you need. Not only is it quick to make, gluten free, dairy free, it's also packed with fiber and protein, making it a nutritious option to start your day. With endless topping possibilities, it might just become your new go-to breakfast!
Course Breakfast
Cuisine Canadian
Prep Time 10 minutes
Total Time 35 minutes
Servings 2 servings
Calories 178kcal
Author Teri-Ann Carty

Equipment

  • small pot
  • strainer

Ingredients

  • ½ cup buckwheat groats rinsed and drained
  • 1½ cups water
  • 1 tsp cinnamon
  • ½ tsp vanilla
  • Pinch salt
  • splash of milk I used soy
  • 1 tbsp maple syrup or honey optional
  • toppings of choice
US Customary - Metric

Instructions

  • Rinse buckwheat with cold water in a fine sieve to remove any dust or particles.
  • Add water, cinnamon, salt and rinsed buckwheat to the pot.
  • Bring to a roaring boil, reduce heat to medium-low and cook until buckwheat has absorbed most of the water and the buckwheat is al dente (You can add more water and continue to cook until you have reached your desired doneness).
  • Stir in vanilla and a splash of milk and continue to cook on low until creamy. Add in sweetener of choice if using.
  • Transfer to a bowl and top as you desire! Don't forget to add my granola!

Nutrition

Serving: 1serving | Calories: 178kcal | Carbohydrates: 38g | Protein: 6g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 10mg | Potassium: 224mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3IU | Vitamin C: 0.04mg | Calcium: 34mg | Iron: 1mg

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]]> https://terianncarty.com/buckwheat-breakfast/feed/ 2 29653 Single Serve Blueberry Banana Baked Oats https://terianncarty.com/blueberry-banana-baked-oats/ https://terianncarty.com/blueberry-banana-baked-oats/#comments Wed, 12 Mar 2025 08:00:20 +0000 https://terianncarty.com/?p=29198 If you love baked oatmeal but don’t want to commit to an entire batch, this single-serve baked oats recipe is exactly what you need! Made with banana, blueberries, and almond flour, this healthy baked oats recipe is naturally sweetened, packed with protein, and comes together in just one bowl. Whether you’re looking for a quick breakfast, snack, or dessert, this banana blueberry baked oats recipe is easy, customizable, and perfect for meal prep.

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Single Serve Blueberry Banana Baked Oats

If you love baked oatmeal but don’t want to commit to an entire batch, this single-serve baked oats recipe is exactly what you need! Made with banana, blueberries, and almond flour, this healthy baked oats recipe is naturally sweetened, packed with protein, and comes together in just one bowl. Whether you’re looking for a quick breakfast, snack, or dessert, this banana blueberry baked oats recipe is easy, customizable, and perfect for meal prep.

This post may contain affiliate links

Single Serve Blueberry Banana Baked Oats

As you may know, I recently moved homes and so naturally I was living in a boxed fort while trying to make healthy choices! Picture this, my kitchen was in boxes the last week before moving, but I had a serious urge for baked oats. I was rifling through all the kitchen boxes to locate my ramekin! It was a scene to behold and definitely worth the hunt because this new oatmeal recipe is what I made! If being able to cook something so delicious in a kitchen filled with boxes doesn’t convince you of how easy this recipe is – I don’t know what will! 

This Single Serve Blueberry Banana Baked Oats is for all my protein lovers who know how to appreciate something with a little sweetness for breakfast. I can’t tell you how much I enjoyed it! I had half of it for breakfast and the other half for dessert. Sheer perfection! I love this recipe because it only requires one bowl. If I don’t have to pull out my blender I won’t. Too many dishes = sad Teri-Ann. This easy breakfast is simplicity at its finest, and could totally be prepared in the air fryer if you don’t have an oven. I would air fry it at 375 for 20 minutes, check the middle and if it’s not fully baked blast it again for 5-10 more minutes. The centre should come out clean.

If you’re looking for an easy, healthy, and satisfying breakfast, this single-serve baked oatmeal is exactly what you need. Whether you love bananas, blueberries, oats or all three, this recipe is the perfect meal prep option and is healthy to boot! Gluten free, dairy free, and could easily be made totally plant based if you wanted. Try it today and let me know how you customize yours!

What is Baked Oatmeal?

Baked oatmeal is a warm, hearty, and wholesome breakfast that combines rolled oats, almond flour, and fruit into a deliciously soft and cake-like texture. Unlike traditional stovetop oatmeal, which can be mushy, baked oats have a fluffy, slightly crisp top that makes them feel like a real treat. This single-serve baked oatmeal recipe is made with bananas, blueberries, and protein powder for extra nutrients and a boost of natural sweetness.

Single Serve Blueberry Banana Baked Oats Ingredients

With a handful of kitchen staples, this breakfast option is ready in no time! Gather the goods and let’s get baking

  • Banana: Adds natural sweetness and moisture to the baked oatmeal recipe. The riper, the better!
  • Egg: Helps bind everything together, creating a soft and fluffy texture. If you want to make this plant based make a flax egg.
  • Olive Oil: Keeps the banana baked oats moist and adds a slight richness.
  • Maple Syrup: A natural sweetener that enhances the flavor without refined sugar. Honey would also be a wonderful option here.
  • Tahini: Adds a subtle nuttiness and extra creaminess while boosting protein and healthy fats.
  • Vanilla Extract: Enhances the sweet, warm flavors of the baked oats with banana.
  • Oats: The base of this oatmeal bake, providing fiber and a chewy texture. Use old-fashioned rolled oats for the best results.
  • Protein Powder: Increases the protein content, making this a healthy, filling breakfast. Use your favorite protein, vanilla or plain, will work best.
  • Almond Flour: Adds extra moisture and tenderness while keeping this gluten-free.
  • Baking Powder: Gives the baked oats a slight rise for a cake-like texture.
  • Cinnamon: Complements the banana and blueberries while adding warmth to the oatmeal bake.
  • Salt: Enhances all the flavors and balances the sweetness.
  • Hemp Seeds: Up the protein count with these little but mighty seeds. They also provide healthy fats.
  • Blueberries: Bursting with flavor, these add a juicy, tart contrast to the banana baked oats.

How to Make Single-Serve Baked Oats

Prepare the Batter

Mash the banana in a large bowl until smooth. Add the wet ingredients: egg, olive oil, maple syrup, tahini, and vanilla extract, and whisk until well combined.

Add Dry Ingredients

Stir in oats, almond flour, protein powder, baking powder, cinnamon, and salt until a thick batter forms. Gently fold in the blueberries, ensuring they are evenly distributed throughout the mixture.

Transfer and Bake

Pour the batter into a large ramekin and top with hemp seeds for added crunch. Bake at 350°F for 30-32 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Enjoy

Let the baked oatmeal cool for 5 minutes before digging in. This single-serve baked oats recipe is perfect for quick breakfasts, a healthy dessert, or meal prep. Make a few in advance and store them in the fridge for a delicious grab-and-go breakfast option!

Baked Oatmeal Variations and Tips

You’re going to love how easy it is to customize this recipe. Consider it the foundation for your imagination! Use whatever you have on hand and you’ll never get tired of baked oats. Here are a few fun suggestions:

  • Swap the fruit: Instead of blueberries, try adding raspberries, chopped apples, or chocolate chips.
  • Make it vegan: Replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water) and use dairy-free protein powder.

Ways to Serve Baked Oatmeal

This banana blueberry baked oats recipe is delicious on its own, but there are plenty of ways to elevate it. For extra creaminess, top it with a dollop of Greek yogurt or coconut yogurt. If you love nutty flavors, drizzle peanut butter, almond butter, or tahini over the top for a rich and satisfying finish. Want more texture? Add fresh banana slices, blueberries, or chopped nuts to enhance the flavor and crunch. You can enjoy this baked oatmeal warm straight from the oven or store it in the fridge for a quick and easy meal prep breakfast that tastes just as good cold. If you enjoy it as dessert, might I suggest ice cream on top? 

Can I Use Steel Cut Oats or Quick Oats?

For the best texture, old-fashioned rolled oats are the top choice for this baked oatmeal recipe. However, if you need to make adjustments, steel-cut oats can be used—just soak them overnight in almond milk for a softer texture or pulse them in a food processor before baking. If you only have quick oats on hand, you could use them but they will likely be more soft, less chewy and they may bake quicker. This recipe has only been made with old fashioned rolled oats.

Can I Make This Banana Baked Oatmeal Vegan?

Yes! To make this single-serve baked oatmeal vegan, swap the egg for a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and let it sit for 5 minutes before adding. Also, make sure to use dairy-free protein powder.

Can You Make Blueberry Baked Oatmeal Ahead of Time?

Absolutely! One of the best parts about this recipe is that you can make it ahead of time and enjoy when hunger strikes. This single-serve baked oatmeal recipe is great for meal prep; all you need to do is bake, let it cool, and store in the fridge for up to 3 days. Reheat in the microwave for 30 seconds before serving.

Can You Freeze This Baked Oatmeal?

Yes! If you want to prep ahead, bake the blueberry baked oats, let them cool completely, then store in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge or reheat directly in the oven at 350°F for 10 minutes.

You Will Love Single-Serve Baked Oatmeal

You will love this single-serve baked oatmeal because it’s naturally sweetened with banana and maple syrup, making it a healthy and delicious breakfast option. Packed with protein powder, tahini, and hemp seeds, it’s designed to keep you full and satisfied for hours. Plus, it’s completely gluten-free and dairy-free, thanks to the almond flour and oats, making it a great choice for those with dietary restrictions. The best part? There’s no blender required—just a one-bowl, no-mess recipe that’s perfect for busy mornings. Whether you enjoy it for breakfast, a quick snack, or a healthy dessert, this baked oatmeal recipe is as versatile as it is delicious!

Did you make this Blueberry Banana Baked Oats recipe?

Leave a rating and review below, try these recipes next!

Cottage Cheese Banana Blueberry Muffins

Nut Free Tahini Granola Bars

Pumpkin Chia Pudding Parfait

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Single Serve Blueberry Banana Baked Oats

If you love baked oatmeal but don’t want to commit to an entire batch, this single-serve baked oats recipe is exactly what you need! Made with banana, blueberries, and almond flour, this healthy baked oats recipe is naturally sweetened, packed with protein, and comes together in just one bowl. Whether you’re looking for a quick breakfast, snack, or dessert, this banana blueberry baked oats recipe is easy, customizable, and perfect for meal prep.
Course Breakfast, Dessert, Snack
Cuisine Canadian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 serving
Calories 692kcal
Author Teri-Ann Carty

Equipment

Ingredients

  • 1 ripe banana
  • 1 egg
  • 1 tbsp olive oil
  • 2 tbsp maple syrup
  • 2 tbsp tahini
  • ½ tsp vanilla
  • ½ cup oats
  • 2 tbsp protein powder
  • ½ cup almond flour
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 2 tbsp hemp seeds
  • ½ cup blueberries
US Customary - Metric

Instructions

  • Preheat oven to 350 and grease a large ramekin.
  • Add banana to a bowl and mash well with a fork.
  • Add egg, olive oil, maple syrup, tahini and vanilla and whisk to combine.
  • Add oats, almond flour, protein powder, baking powder, cinnamon and salt and mix well.
  • Stir in blueberries.
  • Scrape into the prepared ramekin and top with hemp seeds.
  • Bake for 30-32 minutes until a toothpick comes out clean from the centre*.
  • Wait for it to cool for 5 minutes and enjoy!

Notes

*I used almond flour but you could use regular flour. The bake time for regular flour would be 22-25 minutes.

Nutrition

Serving: 1g | Calories: 692kcal | Carbohydrates: 59g | Protein: 32g | Fat: 40g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 105mg | Sodium: 458mg | Potassium: 503mg | Fiber: 9g | Sugar: 25g | Vitamin A: 303IU | Vitamin C: 9mg | Calcium: 260mg | Iron: 6mg

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]]> https://terianncarty.com/blueberry-banana-baked-oats/feed/ 10 29198 Almond Butter Protein Bars https://terianncarty.com/almond-butter-protein-bars/ https://terianncarty.com/almond-butter-protein-bars/#comments Wed, 29 Jan 2025 09:00:11 +0000 https://terianncarty.com/?p=28796 Snack time just got a lot tastier! These Almond Butter Protein Bars are easy to make, and filled with wholesome ingredients like almond butter, seeds, and protein powder. Loaded with fiber, protein, and healthy fats, they're also vegan, gluten-free, and ideal for breakfast, snacks, or even dessert. The chewy texture, sweet and salty flavor, and optional chocolate topping make these a treat you’ll keep coming back to.

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Almond Butter Protein Bars

Snack time just got a lot tastier! These Almond Butter Protein Bars are easy to make, and filled with wholesome ingredients like almond butter, seeds, and protein powder. Loaded with fiber, protein, and healthy fats, they're also vegan, gluten-free, and ideal for breakfast, snacks, or even dessert. The chewy texture, sweet and salty flavor, and optional chocolate topping make these a treat you’ll keep coming back to.

This post may contain affiliate links

Easy Almond Butter Protein Bars

Hello, friends! After a rejuvenating retreat in Costa Rica, feeling ready for the new phase of life, brozed and ready to share all my newest recipes! I’m thrilled to be back in the kitchen creating and this recipe has been waiting patiently for you to enjoy! My Almond Butter Protein Bars are everything you need in a snack – chewy, healthy, and packed with protein. Whether you need a quick breakfast, a midday energy boost, or a post-yoga treat, these bars deliver.

These bars are filled with fibre, protein and healthy fats making them a winning recipe in all the ways. It’s the perfect not too sweet and salty snack that stores in the freezer and makes a great addition to a lunch. I’ve been really into fibre packed snacks lately and this recipe is full of it. The secret to their perfect texture? Psyllium husk, which not only adds fiber but also binds the bars together like a dream.

Paired with my favorite @botanicahealth protein powder, these bars are as functional as they are delicious. I’ve tried other recipes where the bars essentially fall apart, no bueno. These babies hold together like an absolute dream. If you’re a fan of sweet and salty, the optional dark chocolate and flaky sea salt topping will seal the deal!

Almond Butter Protein Bar Ingredients

  • Pumpkin Seeds: Add a nutty crunch and are a great source of zinc and magnesium.
  • Sunflower Seeds: A nutrient-rich addition with vitamin E and a mild, nutty flavor.
  • Chia Seeds: These tiny seeds are packed with fiber, omega-3s, and protein.
  • Hemp Seeds: A great plant-based protein source with a creamy texture.
  • Sliced Almonds: Add extra crunch and complement the almond butter base.
  • Oats: Provide structure, fiber, and heart-healthy goodness to the bars.
  • Ground Flax: Boosts fiber content and helps bind the ingredients.
  • Psyllium Husk: The key ingredient for holding the bars together and adding a fiber boost.
  • Protein Powder: Use a high-quality like Botanica Health to enhance the protein content. This is my favorite and the one I used for this recipe.
  • Cinnamon: Adds warmth and a touch of spice to the flavor profile.
  • Salt: Balances the sweetness and enhances the flavors.
  • Almond Butter: The star ingredient, providing creaminess, protein, and healthy fats. You could swap this for any nut butter of choice.
  • Honey: Naturally sweetens the bars and helps bind the ingredients. Use maple syrup or agave if you’d like to keep this vegan.
  • Vanilla: Adds a subtle, comforting flavor.
  • Olive Oil: Keeps the bars moist and adds a rich texture.

How to Make Almond Butter Protein Bars

These bars are so easy to make you’ll be wondering why you ever bought granola bars from the supermarket! Make them once and fall in love with every bite:

Prepare Your Pan

Preheat your oven to 320°F convection and line a 9×11 baking pan with parchment paper, leaving an overhang for easy removal.

Mix Dry Ingredients

In a large bowl, combine all the dry ingredients: seeds, oats, flax, psyllium husk, protein powder, cinnamon, and salt.

Prepare Wet Ingredients

In a small pot, gently heat the almond butter, honey, vanilla, and olive oil over medium-low heat until smooth and combined.

Combine and Bake

Pour the wet ingredients over the dry ingredients and mix thoroughly, ensuring everything is well coated. Press the mixture firmly and evenly into the prepared pan using a rubber spatula. Bake for 30-35 minutes, or until the top is golden brown and dry to the touch.

Cool and Add Toppings

Let the bars cool completely on a wire rack. Spread a layer of almond butter over the top, then melt the dark chocolate and spread it evenly over the almond butter. Sprinkle with flaky sea salt for an extra kick of flavor.

Freeze and Slice

Freeze the pan until the chocolate hardens, then remove the bars using the parchment overhang. Slice into bars with a sharp knife and store in the freezer.

Ways to Customize Your Almond Butter Protein Bars

There are so many ways to get creative with this recipe. You can easily customize these almond butter protein bars to suit your taste or dietary preferences. Try swapping the almond butter for another type of nut or seed butter, like peanut butter or sunflower seed butter. Add dried fruit, such as cranberries or chopped dates, to bring a touch of natural sweetness to the bars. For a tropical twist, sprinkle shredded coconut on top before baking.

Can I Make These Bars Into Balls?

Absolutely! Simply roll the mixture into bite-sized balls instead of pressing it into a pan. Freeze until firm and enjoy as protein bites. You could even try dipping them in the dark chocolate for a decadent chocolate coating!

Why You’ll Love These Almond Butter Protein Bars

You’ll love these almond butter protein bars because they’re the perfect combination of healthy, delicious, and easy to make! Packed with fiber, protein, and healthy fats, they’re a nutrient-rich snack that will keep you fueled throughout the day. These bars are vegan friendly and gluten-free, making them suitable for a variety of diets, and they’re easily customizable to fit your favorite flavors and ingredients. Best of all, they’re perfect for on-the-go snacking—just store them in the freezer and grab one whenever you need a quick, convenient snack or breakfast!

Tips for Making the Best Protein Bars

  • Press Firmly: Ensure the mixture is packed tightly into the pan to help the bars hold together.
  • Don’t Skip the Psyllium Husk: It’s key for binding the bars and adding fiber.
  • Cool Completely: Let the bars cool fully before adding toppings or slicing to prevent them from crumbling.

Other Bars You’ll Love!

If you made these bars don’t forget to leave a rating and review below. Check out these recipes next:

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

FREE EBOOK
A Few Favourites

Join my mailing list!

Print

Almond Butter Protein Bars

Snack time just got a lot tastier! These Almond Butter Protein Bars are easy to make, and filled with wholesome ingredients like almond butter, seeds, and protein powder. Loaded with fiber, protein, and healthy fats, they're also vegan, gluten-free, and ideal for breakfast, snacks, or even dessert. The chewy texture, sweet and salty flavor, and optional chocolate topping make these a treat you’ll keep coming back to.
Course Breakfast, Dessert, Snack
Cuisine Canadian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16 bars
Calories 261kcal
Author Teri-Ann Carty

Equipment

  • 9x11 pan
  • oven

Ingredients

  • ¾ cup pumpkin seeds
  • ¼ cup sunflower seeds
  • ¼ cup chia seeds
  • ¼ cup hemp seeds
  • ½ cup sliced almonds
  • ½ cup oats
  • ¼ cup ground flax
  • 2 tbsp psyllium husk
  • ¼ cup Botanica Health Protein Powder
  • 1 tsp cinnamon
  • ½ tsp salt
  • ½ cup almond butter or any nut/seed butter of choice
  • 1 tsp vanilla
  • ½ cup honey
  • 2 tbsp olive oil

Optional Toppings

  • ½ cup dark chocolate chips
  • ¼ cup almond butter
  • flaky salt to finish
US Customary - Metric

Instructions

  • Preheat oven to 320 convection.
  • Line a 9x12 deep sided baking sheet or dish with parchment paper ensuring there is an overhang for easy removal.
  • Add dry ingredients to a bowl and stir to combine.
  • Add almond butter, olive oil, honey and vanilla to a small pot and heat gently over medium low heat. Stir to combine.
  • Pour wet over dry and stir to coat. Being careful to get all the dry parts combined.
  • Press evenly and firmly into the pan using a rubber spatula.
  • Place in the oven to bake for 30-35 minutes. The surface should be golden brown and dry to the touch.
  • Allow it to cool on a wire rack.
  • Spread almond butter on top of granola.
  • Melt chocolate in 39 second increments until til smooth. Spread chocolate over almond butter. It’s OK if almond butter and chocolate start to meld together. MINE DID!
  • Place in the freezer to allow chocolate to harden.
  • Once hard, remove from the freezer and sprinkle with flaky sea salt.
  • Place on a cutting board and cut into bars.
  • Store them in the freezer.

Notes

Click here to grab your Botanica Health Protein Powder

Nutrition

Serving: 1bar | Calories: 261kcal | Carbohydrates: 21g | Protein: 9g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 0.1mg | Sodium: 99mg | Potassium: 230mg | Fiber: 5g | Sugar: 11g | Vitamin A: 20IU | Vitamin C: 0.2mg | Calcium: 106mg | Iron: 2mg

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]]> https://terianncarty.com/almond-butter-protein-bars/feed/ 44 28796 Walnut Maple Granola https://terianncarty.com/walnut-maple-granola/ https://terianncarty.com/walnut-maple-granola/#comments Fri, 10 Jan 2025 09:00:53 +0000 https://terianncarty.com/?p=28774 Mornings never tasted so good! My Walnut Maple Granola is about the be the star of all your days. It's packed with hearty old-fashioned rolled oats, crunchy walnuts, and naturally sweetened with maple syrup, this granola is perfect for breakfast or a mid-day snack. With the addition of seeds, tahini, and warm cinnamon, it’s a healthy, gluten-free and vegan recipe that’s as easy to make as it is delicious. Pair it with yogurt, sprinkle it over a smoothie bowl, or enjoy it straight from the jar!

The post Walnut Maple Granola appeared first on Teri-Ann Carty.

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Walnut Maple Granola

Mornings never tasted so good! My Walnut Maple Granola is about the be the star of all your days. It's packed with hearty old-fashioned rolled oats, crunchy walnuts, and naturally sweetened with maple syrup, this granola is perfect for breakfast or a mid-day snack. With the addition of seeds, tahini, and warm cinnamon, it’s a healthy, gluten-free and vegan recipe that’s as easy to make as it is delicious. Pair it with yogurt, sprinkle it over a smoothie bowl, or enjoy it straight from the jar!

This post may contain affiliate links

The Very Best Walnut Maple Granola

There’s something magical about starting a new year with fresh recipes, and I couldn’t be more excited to share my walnut maple granola with you. If you’ve followed my recipes, you know maple syrup is one of my all-time favourite ingredients—it’s local, versatile, and brings a rich sweetness that elevates any dish. Now for those of you long-time fans who have been making my granola will know that maple syrup is almost always one of the main ingredients. I am a lucky gal as my family makes maple syrup every season and if I so much as throw one log of wood on the fire I am almost always guaranteed a never-ending supply. Some years are better for syrup as last year was a dud. Spring came too fast and the trees got confused haha so there was very little yield. I had to actually BUY (the audacity!) maple syrup! It’s all good though because I could not go a week without this liquid gold – it somehow sneaks its way into so many of my recipes.

This granola here is a beauty! Walnuts are stealing the show and for good reason; not only are they packed with healthy fats and nutrients, but their buttery crunch pairs perfectly with the warm, caramel-like flavour of maple syrup. They are so good for the body and shaped like a brain. I love it when food actually resembles body parts it’s good for! If you aren’t a fan of walnuts you can replace them with pecans or try a different granola. Whether you’re meal prepping for the week or looking for a simple, satisfying snack, this recipe is sure to become a favourite in your home.

What You’ll Need to Make this Granola

Healthy Walnut Maple Granola Ingredients

  • Oats: Use old-fashioned rolled oats for the perfect chewy, crunchy texture. Avoid quick oats for this recipe as they won’t hold up as well. These are my favorite oats, I use them in all of my granola recipes!
  • Walnuts: Roughly chopped to add a nutty, crunchy bite and a boost of omega-3s. You can swap these for any nut of your preference.
  • Seeds: A mix of pumpkin seeds, sunflower seeds, and hemp seeds adds texture, flavor, and nutrients.
  • Ground Flax Seed: Provides fiber and helps bind the granola together slightly.
  • Raisins: Soaked in warm water for extra plumpness and a sweet, chewy contrast to the crunchy granola. Try cranberries or dried blueberries if raisins aren’t your thing!
  • Olive Oil: Adds a subtle richness and helps achieve that golden-brown crunch.
  • Tahini: A nutty, creamy base that complements the maple syrup and adds depth of flavor. You can also swap tahini for nut or seed butter if you’d like.
  • Maple Syrup: The sweetener of choice, lending natural sweetness and a distinct maple flavor. When I am not being blessed with homegrown maple this is the one I turn to!
  • Vanilla and Cinnamon: Warm spices that tie the whole recipe together.
  • Salt: Enhances all the flavors and balances the sweetness.

How to Make This Walnut Maple Granola

Preheat the Oven

Preheat your oven to 320°F convection and line two baking sheets with parchment paper.

Mix the Dry Ingredients

In a large bowl, combine oats, walnuts, seeds, ground flax seed, raisins, cinnamon, and salt. Set aside.

Prepare the Wet Ingredients

In a small pot, gently heat the olive oil, tahini, maple syrup, and vanilla until the mixture is smooth and combined.

Combine and Bake

Pour the wet mixture over the dry ingredients and mix thoroughly until every piece is coated. Spread the mixture evenly onto the prepared baking sheets. Bake for 30-35 minutes, turning the pans halfway through.

Cool Completely

Let the granola cool completely on the baking sheets before breaking it into clusters. This ensures it stays crunchy and forms beautiful granola clusters.

Storing Your Granola

Store your homemade granola in an airtight container, such as a mason jar, for up to two months. Just make sure it’s completely cool before storing it to maintain its crunch.

Tips for Making the Best Granola

  • Don’t Stir While Baking: Leave the granola undisturbed during baking for perfect clusters.
  • Cool Completely: The granola will crisp up as it cools, so don’t rush this step.
  • Customize the Mix-Ins: Swap walnuts for pecans, almonds, or your favorite nuts. Add dried tart cherries or dried cranberries for a fruity twist.
  • Use High-Quality Maple Syrup: The flavor of the syrup really shines, so choose a good-quality, real maple syrup for the best results.

Why You’ll Love This Homemade Granola Recipe

This homemade maple granola recipe checks all the boxes. It’s naturally sweetened, full of healthy fats and fibre, and incredibly versatile. Whether you’re enjoying it as a breakfast granola, an afternoon snack, or a crunchy topping for desserts, it’s the perfect way to start your year on a wholesome note. Plus, the combination of walnuts, maple syrup, and warm spices will make your kitchen smell amazing while it bakes!

Did you try this recipe?

Don’t forget to leave a rating and review below and check out these other amazing recipes:

Nut Free Tahini Granola Bars

Macadamia Granola

Lemon Ginger Granola

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

FREE EBOOK
A Few Favourites

Join my mailing list!

Print

Walnut Maple Granola

Mornings never tasted so good! My Walnut Maple Granola is about the be the star of all your days. It's packed with hearty old-fashioned rolled oats, crunchy walnuts, and naturally sweetened with maple syrup, this granola is perfect for breakfast or a mid-day snack. With the addition of seeds, tahini, and warm cinnamon, it’s a healthy, gluten-free and vegan recipe that’s as easy to make as it is delicious. Pair it with yogurt, sprinkle it over a smoothie bowl, or enjoy it straight from the jar!
Course Breakfast, Snack
Cuisine Canadian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 cups
Calories 489kcal
Author Teri-Ann Carty

Equipment

Ingredients

  • 3 cups oats
  • 2 cups raw walnuts roughly chopped
  • ¼ cup ground flax seed
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • ¼ cup hemp seeds
  • 1 tbsp cinnamon
  • ¾ tsp salt
  • ½ cup raisins soaked in warm water for 10 minutes, then drained
  • ½ cup olive oil
  • ½ cup tahini
  • ½ cup maple syrup
  • 1 tsp vanilla
US Customary - Metric

Instructions

  • Preheat oven to 320 convection.
  • Mix dry ingredients, including drained raisins and set aside.
  • Add wet ingredients to a small pot and heat over medium heat until mixture comes together.
  • Pour wet over dry and mix thoroughly.
  • Spread evenly onto two baking sheets and bake undisturbed for 30 minutes turning pans halfway.
  • Granola should be golden brown and dry to the touch.
  • Remove from oven and cool COMPLETELY before lifting it off of pan. Use a hard spatula to get underneath the granola.
  • Store in jars.

Notes

Swap out and nut or seed butter in place of tahini!
Swap out any nut in place of walnuts!

Nutrition

Serving: 1cup | Calories: 489kcal | Carbohydrates: 36g | Protein: 12g | Fat: 36g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 13g | Trans Fat: 0.002g | Sodium: 155mg | Potassium: 373mg | Fiber: 6g | Sugar: 9g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 3mg

The post Walnut Maple Granola appeared first on Teri-Ann Carty.

]]> https://terianncarty.com/walnut-maple-granola/feed/ 45 28774 Carrot Cake Granola https://terianncarty.com/carrot-cake-granola/ https://terianncarty.com/carrot-cake-granola/#comments Mon, 07 Oct 2024 08:00:15 +0000 https://terianncarty.com/?p=28323 Carrot cake is a personal favorite of mine which is why I had to make this special granola! Make this Carrot Cake Granola and enjoy all the familiar flavours of carrot cake but with the delightful crunch and clumps of my homemade granola recipes. Packed with warm spices like cinnamon, nutmeg, and ginger. It’s the perfect breakfast or snack for fall!

The post Carrot Cake Granola appeared first on Teri-Ann Carty.

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Carrot Cake Granola

Carrot cake is a personal favorite of mine which is why I had to make this special granola! Make this Carrot Cake Granola and enjoy all the familiar flavours of carrot cake but with the delightful crunch and clumps of my homemade granola recipes. Packed with warm spices like cinnamon, nutmeg, and ginger. It’s the perfect breakfast or snack for fall!

This post may contain affiliate links

Healthy Carrot Cake Granola

This Carrot cake granola is crunchy, clumpy and so intensely delicious! It has all the cozy spices that scream fall and will make you want to curl up with a warm sweater and a BIG bowl. Carrot cake is one of my personal faves and I make my carrot cake at least twice a year, it is always gobbled up in no time. It has this way of making you feel healthy while also indulging and I wanted to bring that to this granola. Carrot cake can be labour intensive. 2 layers of sponge, and buttercream frosting. You know, the works. But it doesn’t have to be. I have a baked carrot oats recipe that comes together in no time and still brings the carrot cake vibes and let me tell you this granola would be the perfect topping for it!

Bake time: This granola takes longer than my other granola recipes. The grated carrot adds moisture so feel free to tack on extra time (even longer than I’ve written). As long as your granola isn’t burning you are ok to bake it as long as you desire. As per usual, you must wait for it to cool completely before removing it from the pan. If you don’t, your granola won’t clump.

Ingredients for Carrot Cake Granola

  • Oats: The foundation of any good granola, they provide the bulk and structure while also adding a slightly chewy texture when baked. Oats are rich in fibre and whole grains, making this granola a satisfying and hearty snack.
  • Walnuts & Almonds: These nuts add a satisfying crunch and bring healthy fats to the granola, making it more filling and nutritious. Walnuts are rich in omega-3 fatty acids, while almonds are high in vitamin E, both of which support heart health. Their nutty flavour pairs well with the warm spices and sweetness of the granola. Feel free to swap these nuts with others, like pecans or hazelnuts, to suit your preference or what you have on hand.
  • Pumpkin Seeds & Sunflower Seeds: These seeds not only add crunch and texture but are also nutrient powerhouses. Pumpkin seeds are a great source of magnesium, iron, and protein, while sunflower seeds are high in vitamin E and healthy fats. Together, they give the granola extra nutritional value, making it a more balanced and nutritious snack.
  • Unsweetened Coconut: If you’ve ever had coconut in granola you’ll know just how perfect the texture is. The flavour is very subtle when baked with the other ingredients but just enough to bring that freshness to any recipe. They provide a slight chewiness to the granola, balancing out the crunch from the oats and nuts.
  • Ground Flax: Ground flax adds a bit of healthy omega-3 fatty acids, fibre, and plant-based source of protein to the granola. It’s only used in a small amount but it helps bind the ingredients together, which is key for creating those satisfying clumps. If you don’t have flax on hand, you can substitute it with chia seeds or hemp seeds for similar nutritional benefits.
  • Spices (Cinnamon, Ginger, Nutmeg, Clove): This classic trio is essential to any carrot cake recipe and totally warms up this cozy granola recipe. Cinnamon brings warmth and sweetness, ginger adds a bit of zing, while nutmeg and clove provide depth and an aromatic kick. Together, they make this granola feel like a hug in a bowl, perfect for fall. You can adjust the spice mix to your liking, or even add a pinch of allspice or cardamom for an extra layer of flavour.
  • Grated Carrot: Grated carrot is what makes this granola feel like carrot cake. It adds moisture, a slight sweetness, and a soft texture that complements the crunchy oats and nuts. Plus, carrots are packed with vitamins and antioxidants like beta-carotene, making this granola both delicious and nutritious.
  • Olive Oil: Extra Virgin Olive oil is key to achieving that golden brown. If you’ve made any of my granola recipes you know that I rave about using a high-quality extra virgin olive oil as it really helps create that crispy texture and clumpy result. You can use coconut oil or avocado oil if you prefer but know that you will be missing out on the clumpiest outcome.
  • Maple Syrup: Naturally sweetens the granola, bringing a rich, caramel-like flavour that pairs beautifully with the spices and carrots. It also helps bind the ingredients together, ensuring everything sticks to create those coveted clusters.
  • Peanut Butter: Peanut butter adds a creamy richness and nutty flavour that balances the sweetness of the maple syrup and spices. It also helps bind the granola, making sure you get those satisfying clumps in every bite. Peanut butter adds a boost of protein, making this granola an even more nutritious snack. Try using almond butter, sunflower seed butter, or even tahini for a different but delicious twist.
  • Vanilla Extract: Enhances the flavour of the granola by adding a subtle sweetness and warmth. It brings all the flavours together and adds that extra depth that makes this recipe so delicious. 

How to Make This Healthy Carrot Cake Granola Recipe

Preheat the Oven

Set your oven to 320°F convection and line a large baking pan (or two) with parchment paper.

Mix the Dry Ingredients

In a large mixing bowl, combine oats, nuts, seeds, coconut, flax, spices, and salt. Grate the carrot directly over the dry ingredients and stir everything together.

Prepare the Wet Ingredients

In a small pot, combine olive oil, maple syrup, peanut butter, and vanilla. Heat over medium-low heat, stirring until fully combined. Pour the wet mixture over the dry ingredients and stir until no dry bits remain.

Spread and Bake

Spread the granola evenly onto two baking sheets and press it down well with a spatula to encourage clumping. Bake for 35-45 minutes, stirring halfway through, until the granola is dry and golden brown. Let the granola cool completely on the baking sheets before breaking it into clusters and storing it.

How to Get Granola to Form Clumps

Don’t touch until completely cooled off! As someone who LOVES granola as much as I do, I know that this is truly the hardest step when making granola t at home. You need to let your granola cool off completely – plug your nose for about thirty minutes and forget about it while it cools completely to room temperature. Once at room temperature use your spatula to lift the granola from under and break it ever so slightly – you will have clumps the size of your face if you do this! If you still have questions about how to master clumps – check out this blog here where I spill all the details! 

Adding Dried Fruit to Your Granola

Hot tip, anytime you add a dried fruit to granola, don’t forget to soak them in hot water for 15 minutes before adding them to the uncooked granola. It will prevent them from turning into little rocks. Some people have an aversion to raisins. Like a red hot aversion. Personally, I love them BUT I kept this granola free of them to appeal to all my raisin haters but if you want to add them in do it! 

How Long Does Granola Last

This homemade carrot cake granola will stay fresh for up to a month when stored in an airtight container at room temperature. I highly doubt it will last that long, though—this granola is addictive!

How to Store Homemade Granola

To keep your carrot cake granola crunchy, store it in an airtight container at room temperature. You can also freeze it for up to three months if you want to keep a batch on hand. Just be sure to let it come to room temperature before serving for the best texture.

How Should I Serve Carrot Cake Granola?

This carrot cake granola is incredibly versatile! Serve it over yogurt, sprinkle it on smoothie bowls, or enjoy it with almond milk as a crunchy breakfast. It also makes a great topping for baked oats or even ice cream for a dessert twist!

Why Isn’t My Granola Crunchy?

If your granola isn’t crunchy, it likely needs more time in the oven or you should have baked it spread across two pans. Keep baking it at a lower temperature until it’s completely dry and golden.

Can I Add Anything Else to My Carrot Cake Granola?

Absolutely! You can add dried cranberries or raisins for extra flavour and texture. Just be sure to soak dried fruits in warm water before adding them to prevent them from drying out in the oven.

Why You’re Going To Love This Carrot Cake Granola

This healthy carrot cake granola is not only delicious, but it’s also packed with wholesome ingredients like oats, nuts, seeds, and spices. It’s a perfect breakfast, snack, or even dessert, and it tastes just like classic carrot cake—without the fuss! The addition of grated carrot adds moisture and flavour, while the spices bring those cozy fall vibes we all love. I promise you will be snacking on this granola day and night!

More Carrot recipes!

Carrot Cake Cupcakes

Carrot Banana Crumble Cake

Carrot Cookies With Cream Cheese Icing

Check out my granola essentials!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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A Few Favourites

Join my mailing list!

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Carrot Cake Granola

Carrot cake is a personal favorite of mine which is why I had to make this special granola! Make this Carrot Cake Granola and enjoy all the familiar flavours of carrot cake but with the delightful crunch and clumps of my homemade granola recipes. Packed with warm spices like cinnamon, nutmeg, and ginger. It’s the perfect breakfast or snack for fall!
Course Breakfast, Snack
Cuisine Canadian, Vegan
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 cups
Calories 458kcal
Author Teri-Ann Carty

Equipment

Ingredients

  • 3 cups oats gluten-free if needed
  • 1 cup raw walnuts roughly chopped
  • 1 cup sliced almonds any almond will work
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • ½ cup unsweetened coconut
  • ¼ cup ground flax
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ⅛ tsp ground clove
  • 1 medium sized carrot grated
  • ¾ tsp sea salt
  • ½ cup olive oil
  • ½ cup maple syrup
  • ½ cup peanut butter
  • 1 tsp vanilla
US Customary - Metric

Instructions

  • Preheat oven to 320 convection*.
  • Add dry ingredients into a large bowl.
  • Grate carrot over dry ingredients and stir well.
  • Add wet ingredients to a small pot. Transfer to stovetop over medium low heat stirring until fully combined.
  • Pour wet over dry and mix until no dry ingredients remains.
  • Spread evenly onto 2 baking sheets*. Press the granola down WELL using your spatula.
  • Bake for 35-45 minutes until the granola is dry to the touch and golden brown*.

Notes

Mixture should not be too thin or thick or it WILL NOT CLUMP or get CRUNCHY.
Ovens are not created equal! Some ovens are hotter/cooler than others. Keep an eye on your granola to ensure it doesn't burn. If your granola isn't crunchy you can bake it twice (kinda like a biscotti) until it fully dries out.

Nutrition

Serving: 1cup | Calories: 458kcal | Carbohydrates: 32g | Protein: 11g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 15g | Trans Fat: 0.003g | Sodium: 201mg | Potassium: 387mg | Fiber: 7g | Sugar: 11g | Vitamin A: 855IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 3mg

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]]> https://terianncarty.com/carrot-cake-granola/feed/ 18 28323 Nut-Free Tahini Granola Bars https://terianncarty.com/nut-free-tahini-granola-bars/ https://terianncarty.com/nut-free-tahini-granola-bars/#comments Mon, 16 Sep 2024 08:00:09 +0000 https://terianncarty.com/?p=28179 These quick, easy, chewy Nut-Free Tahini Granola Bars are a healthy addition to any day. If you're looking to boost your energy midday grab one of these. Made with seeds, oats, tahini, and honey, they’re gluten-free, naturally sweetened, and hold together perfectly. Topped with tahini and dark chocolate, they offer a delicious sweet-salty balance and can be stored in the freezer for easy meal prep!

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Nut-Free Tahini Granola Bars

These quick, easy, chewy Nut-Free Tahini Granola Bars are a healthy addition to any day. If you're looking to boost your energy midday grab one of these. Made with seeds, oats, tahini, and honey, they’re gluten-free, naturally sweetened, and hold together perfectly. Topped with tahini and dark chocolate, they offer a delicious sweet-salty balance and can be stored in the freezer for easy meal prep!

This post may contain affiliate links

Gluten-Free Granola Bars (Nut-Free!)

If I had a dime for every time someone asked me for a granola bar recipe, I’d be lounging on a beach somewhere! But seriously, as the self-proclaimed granola queen, these nut-free tahini granola bars have become a fast favourite in my kitchen. They come together in no time, are made from pantry staples and truly are fun to make! No fuss, no weird ingredients – just wholesome goodness you can feel good about eating and feeding others.

These bars are packed with fibre, making them an ideal snack for all those back-to-school lunches, a midday pick-me-up, or even a little treat after dinner. And guess what? They stick together perfectly (thank you, honey!). So many of you ask me about using honey instead of maple syrup in my granola recipes and while I might not be making that switch – this is certainly the moment for honey to shine. Skip the store bought granola bars that are packed with preservatives, refined sugars and cheap ingredients – make these! Plus, they’re gluten-free and nearly vegan, so they’re pretty much made for everyone.

Ladies, I see you with those never-ending lunchbox duties and trust me, these bars are about to become your go-to; individually wrap them in some parchment paper and you’ve got yourself a granola bar to go.

Are Granola Bars Healthy?

Yes, these nut-free granola bars are loaded with healthy ingredients like seeds, oats, and tahini, which offer great sources of fibre, protein, and healthy fats. Unlike store-bought options, which often contain added sugars and trans fats, this homemade recipe uses natural sweeteners like honey, offering a wholesome alternative that’s delicious and nourishing. Making your own granola bars means that you have complete control of the quality of ingredients and can feel confident about sharing them with the ones you love.

Everything You’ll Need to Make These Nut-Free Granola Bars

To make these homemade granola bars, you’ll need a few kitchen essentials:

Nut-Free Granola Bar Ingredients

These nut-free granola bars are filled with wholesome, nutrient-dense ingredients that not only provide essential health benefits but also contribute to the bars’ unique texture and flavour.

  • Pumpkin Seeds: These mighty seeds add a satisfying crunch and are rich in magnesium, zinc, and healthy fats. They provide a subtle nutty flavour without using nuts, making this recipe perfect for those with nut allergies.
  • Sunflower Seeds: I LOVE sunflower seeds – they are underrated if you ask me and in this recipe, they really shine. They’re a great source of healthy fats, vitamins, and minerals like vitamin E and selenium. They enhance the texture and offer a mild, nutty flavour.
  • Sesame Seeds: White sesame seeds offer a slight crunch and a deep, earthy flavour. They are a great source of calcium and iron, contributing to the overall nutritional value of the bars. Black sesame seeds can be used if you’re looking for a more visually striking bar with a slightly different taste profile.
  • Ground Flax Seeds: Ground flax seeds are packed with omega-3 fatty acids and fibre, helping to bind the bars together while boosting their nutritional profile. Their mild flavour blends seamlessly into the recipe. You can substitute flax seeds with chia seeds, which also provide a great source of fibre and a similar texture.
  • Psyllium Husk Powder: Psyllium husk is a great source of soluble fibre and helps give these bars a chewy texture. It acts as a binder, ensuring the bars hold together without becoming crumbly.
  • Desiccated Coconut (Unsweetened): The unsweetened desiccated coconut adds a slight chew and a hint of natural sweetness without overpowering the other flavours. It also provides healthy fats. If you’re not a fan of coconut, you can substitute it with finely chopped dried fruit for added sweetness and texture.
  • Hemp Seeds: The protein boost from hemp seeds is exactly what every granola bar should include! Their soft texture makes them a great addition without adding too much crunch. Hemp seeds contribute protein, omega-3 fatty acids, and a mild, nutty flavour that complements the tahini.
  • Buckwheat Groats: Despite their name, buckwheat groats are actually gluten free. They provide a crunchy texture and offer a mildly earthy flavour. If you don’t have buckwheat groats, you can substitute puffed rice or quinoa for a lighter texture and crunch.
  • Gluten-Free Rolled Oats: Oats are essential for creating the chewy base of these bars. They’re rich in fibre and make the bars more filling. Ensure you’re using certified gluten-free oats to keep the recipe gluten-free.
  • Sea Salt: A small amount of sea salt enhances the overall flavours and balances the sweetness of the honey. Maldon salt is used to finish the bars for a delightful salty-sweet contrast. Regular table salt can be used, but sea salt adds a more complex flavour.
  • Cinnamon: Granola anything is not complete without a dash of cinnamon if you ask me! The warmth and depth of the flavour perfectly complement the honey and tahini. If you prefer a spicier twist, try using a dash of nutmeg or ground ginger instead.
  • Tahini: Tahini is a creamy, nutty sesame paste that holds the ingredients together while adding a rich flavour. It’s a perfect nut-free alternative to peanut or almond butter. If you’re not a fan of tahini, you can easily substitute it with sunflower butter or any other seed butter.
  • Honey: Honey acts as both a natural sweetener and binder in this recipe, helping the bars stick together while adding a soft chew. Maple syrup can be substituted for honey if you prefer a vegan option or a different flavour profile. Maple syrup will give a slightly softer bar, so make sure to refrigerate them to help maintain structure.
  • Vanilla: Enhances the sweetness of the honey and rounds out the flavours in the granola bars. It’s a subtle but essential ingredient for balancing the flavour. You can experiment with almond extract or coconut extract for a different twist.
  • Olive Oil: Helps to keep the bars moist and adds a subtle, fruity richness. It also makes these bars healthier by providing heart-healthy fats. You can substitute with coconut oil or avocado oil for a different flavour profile.
  • Dark Chocolate: Dark chocolate gives these granola bars an indulgent finish. Rich in antioxidants, it pairs beautifully with the tahini. Feel free to substitute dark chocolate with dairy-free chocolate chips, or omit it altogether if you prefer a lighter bar.

How to Make Nut-Free Granola Bars

Prepare the Pan and Preheat the Oven

Preheat your oven to 320°F on convection mode. Line your 9×12 deep-sided baking pan with parchment paper, leaving an overhang for easy removal later.

Mix Dry and Wet Ingredients

In a large mixing bowl, combine all the dry ingredients: pumpkin seeds, sunflower seeds, sesame seeds, ground flax, psyllium husk, coconut, hemp seeds, buckwheat groats, oats, sea salt, and cinnamon.

Separately, heat the tahini, honey, vanilla, and olive oil over medium-low heat in a small pot until fully combined.

Combine and Bake

Pour the wet mixture over the dry ingredients and stir until everything is thoroughly coated. Firmly press the mixture into the prepared pan using a rubber spatula. Bake for 30-35 minutes until golden brown and dry to the touch.

Cool, Add Toppings, and Slice

Once baked, allow the granola to cool on a wire rack. Spread a layer of tahini over the cooled bars, melt the chocolate, and spread it on top. Freeze to set the chocolate. Once hardened, sprinkle with Maldon salt, cut into bars, and enjoy!

Customize Your Bars

It’s really easy to experiment with a recipe like this because it’s just the swap of a few ingredients or the addition of a few! If you want to adapt this recipe specifically to meet your desires try swapping tahini for a nut butter, adding chocolate chips, chopped dried fruit or whatever calls your name from the pantry! If you want a little inspiration or a sneak peak of granola bars to come; think Peanut Butter & Chocolate, Almond Butter & Blueberry, Cashew Butter & Cranberry, or Sunflower Butter & Chocolate Chips.. you get the idea!

Try These Other Healthy Snacks

If you liked this recipe make sure you leave a comment and rating below! Check out these other quick and easy snacks that are perfect for any time!

Cherry Rhubarb Crumble Bars

Walnut Chocolate Chai Bars

Peanut Butter Hemp Crispy Treats

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

FREE EBOOK
A Few Favourites

Join my mailing list!

Print

Nut Free Tahini Granola Bars (gluten-free!)

These quick, easy, chewy Nut-Free Tahini Granola Bars are a healthy addition to any day. If you're looking to boost your energy midday grab one of these. Made with seeds, oats, tahini, and honey, they’re gluten-free, naturally sweetened, and hold together perfectly. Topped with tahini and dark chocolate, they offer a delicious sweet-salty balance and can be stored in the freezer for easy meal prep!
Course Breakfast, Dessert, Snack
Cuisine Canadian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 14 bars
Calories 313kcal
Author Teri-Ann Carty

Equipment

Ingredients

  • ¾ cup pumpkin seeds
  • ½ cup sunflower seeds
  • ¼ cup white sesame seeds
  • ¼ cup ground flax seeds
  • 2 tbsp psyllium husk powder
  • ½ cup desiccated coconut unsweetened
  • ¼ cup hemp seeds
  • ¼ cup buckwheat groats
  • ½ cup gluten-free oats
  • ¼ tsp sea salt
  • ½ tsp cinnamon
  • ½ cup tahini
  • ½ cup honey
  • ½ tsp vanilla
  • 2 tbsp olive oil use the code GRANOLA20 for a discout!

Topping Ingredients:

US Customary - Metric

Instructions

  • Preheat oven to 320 convection.
  • Line a 9x12 deep sided baking sheet or dish with parchment paper ensuring there is an overhang for easy removal.
  • Add dry ingredients to a bowl and stir to combine.
  • Add tahini, honey, olive oil and vanilla to a small pot and heat gently over medium low heat. Stir to combine.
  • Pour wet over dry and stir to coat. Be careful to get all the dry parts combined.
  • Press evenly and firmly into the pan using a rubber spatula.
  • Place in the oven to bake for 30-35 minutes. The surface should be golden brown and dry to the touch.
  • Allow it to cool on a wire rack.
  • Spread tahini on top of granola.
  • Melt chocolate and pour chocolate over tahini. Use an offset spatula to spread it over tahini. It’s OK if tahini and chocolate start to meld together. MINE DID!
  • Place in the freezer to allow chocolate to harden.
  • Once hard, remove from the freezer and sprinkle with flaky sea salt.
  • Place on a cutting board and cut into bars.
  • Store them in the freezer.

Nutrition

Serving: 1bar | Calories: 313kcal | Carbohydrates: 25g | Protein: 8g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.004g | Cholesterol: 0.2mg | Sodium: 51mg | Potassium: 246mg | Fiber: 5g | Sugar: 12g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 3mg

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]]> https://terianncarty.com/nut-free-tahini-granola-bars/feed/ 24 28179 Pecan Pumpkin Pie Granola https://terianncarty.com/pecan-pumpkin-pie-granola/ https://terianncarty.com/pecan-pumpkin-pie-granola/#comments Thu, 05 Sep 2024 17:32:08 +0000 https://terianncarty.com/?p=28033 This Pumpkin Pie Granola is a cozy, crunchy treat that’s vegan, gluten free, and bursting with fall flavours. Made with wholesome ingredients like gluten free rolled oats, pumpkin puree, and pecan butter, this granola comes together in under 45 minutes. It’s perfect for meal prep, snacks, or adding to yogurt bowls. With warming pumpkin spices and the perfect clump factor, this granola will quickly become a seasonal staple!

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Pecan Pumpkin Pie Granola

This Pumpkin Pie Granola is a cozy, crunchy treat that’s vegan, gluten free, and bursting with fall flavours. Made with wholesome ingredients like gluten free rolled oats, pumpkin puree, and pecan butter, this granola comes together in under 45 minutes. It’s perfect for meal prep, snacks, or adding to yogurt bowls. With warming pumpkin spices and the perfect clump factor, this granola will quickly become a seasonal staple!

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Easy Pecan Pumpkin Pie Granola

Fall is nearly upon us, and with it comes the endless parade of pumpkin flavored everything! My Pecan Pumpkin Pie Granola is no exception – this granola screams autumn in all the ways you’d want and feels like a cozy hug. With delicious clumpy clusters and a completely vegan & gluten free ingredient list; it’s a treat that will have you hooked from the first bite. Best of all? This recipe lasts up to a month in your pantry—though I highly doubt it will last that long!

As the leaves start to change and the air turns crisp, I wanted to capture the essence of fall and my love for pumpkin pie in a granola recipe. This granola nails it with a delightful mix of gluten-free oats, pumpkin puree, maple syrup, and pecan butter—each bite giving off major pumpkin pie vibes. Store-bought granola just can’t compete. Once you’ve made this batch, I promise you’ll never look back!

I can’t believe it’s already September. Summer flew by, but there’s something special about the early days of fall. September holds a special place in my heart – it’s when my husband and I got married nearly a year ago, on the most beautiful, sunny day.

As the seasons shift, I always find comfort in the coziness fall brings, and this granola captures all of that. You might even want to make extra because trust me, it’s that good. Plus, if you’re looking for a gluten free pumpkin puree recommendation, I’ve got you covered with my go-to favourite: Farmer’s Market Organic Pumpkin Puree I also have tips for creating your own pumpkin spice down below so keep reading! 

About This Pumpkin Granola Recipe

This Pumpkin Pie Granola is perfect for all your autumn cravings! It’s vegan, gluten-free, and packed with warming spices. The combination of pumpkin puree and pecan butter brings a rich, creamy texture, while the maple syrup adds just the right amount of sweetness. Trust me when I say, it’s perfect for all the pumpkin lovers out there! Ready to bring the taste of pumpkin pie to your breakfast table? This homemade pumpkin granola is waiting for you!

Gluten-Free Pumpkin Pie Granola Ingredients

  • Gluten-Free Oats: These old fashioned oats are the base of the granola, providing a hearty texture and plenty of fibre. They help create those irresistible clusters and add a satisfying crunch to each bite. If you’re gluten sensitive, using certified gluten free oats ensures this granola is safe to enjoy. 
  • Raw Pecans and Almonds: These nuts are packed with healthy fats and offer a rich, buttery flavour that complements the sweetness of the pumpkin and maple syrup. Their crunchy texture balances perfectly with the chewiness of the oats and dried fruit. You can substitute with other nuts like walnuts or hazelnuts if preferred.
  • Pumpkin Seeds: These seeds are a nutrient powerhouse loaded with magnesium, zinc, and healthy fats. They add a wonderful crunchy texture to the granola and pair beautifully with the pumpkin puree.
  • Sunflower Seeds: These seeds add an extra layer of crunch and are a fantastic source of healthy fats, vitamin E, and protein. They also provide a subtle nutty flavour and help round out the texture of the granola.
  • Unsweetened Coconut: Shredded coconut adds a hint of natural sweetness without overpowering the other flavours. It also contributes a lovely chewiness, complementing the crunchy nuts and seeds. If you’re not a fan of coconut, feel free to leave it out or replace it with additional seeds or nuts.
  • Raisins: These bring a natural sweetness and extra moisture to the granola. Soaking them before baking plumps them up, ensuring they add the perfect chewy texture. You could swap raisins for dried cranberries or chopped dates for a bit of a different flavour.
  • Ground Flax Seed: Packed with omega-3 fatty acids and fibre, flax seeds are not only healthy but also help bind the ingredients together, giving the granola its signature clusters.
  • Pumpkin Spice: A quintessential fall blend of cinnamon, ginger, nutmeg, and cloves, this spice mix brings warmth and depth to the granola. It perfectly complements the pumpkin puree, turning this granola into the ultimate fall treat. I share the exact recipe I used for this granola since I opted to make my own instead of using store-bought! 
  • Olive Oil: Ensures the granola bakes up with a beautiful golden-brown crisp. It adds a rich, savoury note that balances the sweetness of the maple syrup. If you prefer, you could use coconut oil or avocado oil instead however expect the clumping to vary. 
  • Maple Syrup: This natural sweetener brings just the right amount of sweetness and helps bind the granola clusters. It pairs wonderfully with the pumpkin and spices, enhancing the cozy fall flavours. You could substitute honey or agave syrup if you prefer. You also could try melting brown sugar, coconut sugar or any other sugar into the wet ingredients instead of using maple syrup – however, I find that maple syrup is the best natural sweetener as it is refined sugar free and maximizes the clumps!
  • Pumpkin Puree: The star of the show! Pumpkin puree adds moisture, natural sweetness, and all the familiar pumpkin pie flavours. It’s packed with fibre and vitamin A, making this granola not only delicious but also nutritious. This is the best pumpkin puree outside of roasting a pumpkin yourself!
  • Pecan Butter: This creamy addition adds richness and a deep nutty flavour that enhances the texture and flavour of the granola. It also helps to bind the ingredients together for those perfect clumps. If pecan butter isn’t available, you could substitute almond or cashew butter.
  • Vanilla: A splash of vanilla extract ties all the flavours together with its sweet and aromatic notes. It enhances the warm spices and natural sweetness, making each bite irresistible.

Recommended Tools to Make This Granola

  • 2 Rimmed Baking Sheets: Ensure even baking and maximum crunch. I like to use two pans if the layer is too thick on one pan – use your discretion.
  • Parchment Paper: essential for quick clean up and also no sticking.
  • Mason Jars: For storing the granola – though it won’t last long!
  • Mixing Bowl: For combining all those dry ingredients.

How to Make Pecan Pumpkin Pie Granola

Mix the Dry Ingredients

Start by adding the oats, nuts, seeds, coconut, raisins, flax, and pumpkin spice to a large mixing bowl. Stir until everything is evenly combined.

Make Your Pumpkin Pie Spice

Add all the spices to the small mason jar. Cover with a lid and shake to combine. You can also whisk ingredients in a bowl and transfer them to a mason jar afterwards. If you’re not making your own pumpkin spice this company is amazing and their pumpkin spice is top shelf!

Combine the Wet Ingredients

In a small pot, heat the olive oil, maple syrup, pumpkin puree, pecan butter, and vanilla over medium-low heat. Stir until smooth and well combined.

Mix Wet and Dry Together

Pour the wet ingredients over the dry mix and stir thoroughly. You want to make sure every oat, nut, and seed is coated.

Bake to Perfection

Spread the granola evenly across two prepared baking sheets. Bake at 320 convection for 20 minutes, turn the pans, and bake for another 10-15 minutes until the granola is golden and dry to the touch. Allow it to cool completely before transferring to mason jars. Letting it cool might be difficult but this is where your clumps form!! It’s important my friends.

How to Serve Pumpkin Granola

Granola is so versatile and you can enjoy it in so many ways. This Pumpkin granola is absolutely delicious when served with yogurt, top it on your smoothie bowls, or snack on it straight from the jar. You can even sprinkle it on top of ice cream for a sweet, crunchy treat.

How to Store Pumpkin Granola

Store your pumpkin granola in airtight mason jars or a sealed container at room temperature. It will stay fresh and crunchy for up to a month.

How to Customize Your Pecan Pumpkin Pie Granola

Here are a few ideas to inspire you on how to make this pumpkin granola recipe all your own!

  • Add Chocolate Chips: For an extra indulgent twist, fold in some chocolate chips after the granola has totally cooled. The combination of pumpkin spice and chocolate is irresistible!
  • Mix in Dried Fruit: Dried cranberries, raisins, or apricots can bring a sweet and chewy texture to the granola. They complement the pumpkin flavour perfectly. If you’re looking for a granola with cranberries, check out Two Peas & Their Pod.
  • Swap the Nuts: Try using different nuts like walnuts, cashews, or hazelnuts in place of pecans and almonds for a fun flavour variation. 
  • Go Nut-Free: If you have a nut allergy, swap the pecan butter with sunflower seed butter and use additional pumpkin seeds instead of nuts.

Here’s Why You’ll Love This Pumpkin Spice Granola

This pumpkin granola is full of warm, cozy pumpkin spice flavour, super crunchy and clumpy, making it perfect for snacking. It’s completely vegan, gluten free, and made with wholesome ingredients like oats, seeds, and nuts. It tastes like dessert but is suitable for breakfast and super easy to meal prep. 

Pumpkin Pie Granola FAQ

Is granola healthy? Yes, granola can be a healthy option when made with natural ingredients and a natural sweetener like maple syrup.

Is granola better for you than oatmeal? Granola tends to be higher in fat and sugar compared to oatmeal, but it also offers a satisfying crunch and is packed with healthy fats from nuts and seeds.

What kinds of foods can I add granola into? Granola pairs well with yogurt, smoothie bowls, fruit, or even as a topping on desserts like ice cream or cake.

Is it okay to eat granola every day? Absolutely! As long as your granola is made with wholesome, natural ingredients, it can be a great addition to your daily diet. It’s also important to remember that everything can be enjoyed in moderation and if your diet can support certain meals daily! Always listen to your belly.

If you have any other questions about granola make sure you check out my blog ALL about granola here!

Did You Try This Granola Recipe?

Don’t forget to leave a rating and review below! Check out these other amazing granola recipes:

Extra Clumpy Cashew Cherry Granola

Lemon Ginger Granola

Gluten-Free Cinnamon Toast Crunch Granola

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Pecan Pumpkin Pie Granola

This Pumpkin Pie Granola is a cozy, crunchy treat that’s vegan, gluten free, and bursting with fall flavours. Made with wholesome ingredients like gluten free rolled oats, pumpkin puree, and pecan butter, this granola comes together in under 45 minutes. It’s perfect for meal prep, snacks, or adding to yogurt bowls. With warming pumpkin spices and the perfect clump factor, this granola will quickly become a seasonal staple!
Course Breakfast, Snack
Cuisine Canadian, Vegan
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 cups
Calories 458kcal
Author Teri-Ann Carty

Equipment

  • 2 cookie sheets
  • oven
  • chefs knife
  • mason jars
  • large mixing bowl
  • measuring cups and spoons

Ingredients

Granola Ingredients

  • 3 cups gluten free oats
  • 1 cup raw pecans roughly chopped
  • 1 cup almonds roughly chopped
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • ½ cup unsweetened coconut
  • ½ cup raisins soaked in warm water for 20 minutes
  • 2 tbsp ground flax seed
  • 1 tbsp pumpkin spice
  • ¾ tsp sea salt
  • ½ cup olive oil
  • ½ cup maple syrup
  • ¼ cup pumpkin puree
  • ¼ cup pecan butter
  • 1 tsp vanilla

Homemade Pumpkin Spice Ingredients

  • 3 tbsp ground cinnamon
  • 2 tsp ground ginger
  • 2 tsp nutmeg
  • 1½ tsp ground allspice
  • 1½ tsp ground cloves
  • pinch of black pepper
US Customary - Metric

Instructions

  • Preheat oven to 320 convection.
  • Add dry ingredients into a large bowl and mix to combine.
  • Add wet ingredients into a small pot. Heat over medium low heat stirring to combine.
  • Pour wet ingredients over dry ingredients and mix until no dry parts remain.
  • Spread evenly onto 2 baking sheets to ensure even baking.
  • Bake for 20 minutes, turn the pans 180 degrees and bake again for 10-15 minutes until golden brown and dry to the touch.
  • ALLOW GRANOLA TO COOL COMPLETELY before using a spatula to lift off of pan.
  • Transfer to mason jars and store in pantry.

Pumpkin Spice Instructions

  • Add all the spices to small mason jar. Cover with a lid and shake to combine. You can also whisk ingredients in a bowl and transfer to a mason jar.

Notes

Shop my amazon storefront for all your granola essentials

Nutrition

Serving: 1cup | Calories: 458kcal | Carbohydrates: 38g | Protein: 10g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.004g | Sodium: 155mg | Potassium: 424mg | Fiber: 8g | Sugar: 10g | Vitamin A: 812IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 3mg

The post Pecan Pumpkin Pie Granola appeared first on Teri-Ann Carty.

]]> https://terianncarty.com/pecan-pumpkin-pie-granola/feed/ 17 28033 Blueberry Croissant Baked Protein Oats https://terianncarty.com/blueberry-croissant-baked-protein-oats/ https://terianncarty.com/blueberry-croissant-baked-protein-oats/#comments Wed, 28 Aug 2024 08:00:07 +0000 https://terianncarty.com/?p=27965 Prepare to be addicted to the ease and deliciousness that is these Blueberry Croissant Baked Protein Oats! Perfect to make ahead of time for busy mornings, a snack on the go or just when you're craving something that tastes decadent but is beneficial to your health. This baked oats recipe is packed with protein, gluten-free oats, and the subtle flavour of almond croissants.

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Blueberry Croissant Baked Protein Oats

Prepare to be addicted to the ease and deliciousness that is these Blueberry Croissant Baked Protein Oats! Perfect to make ahead of time for busy mornings, a snack on the go or just when you're craving something that tastes decadent but is beneficial to your health. This baked oats recipe is packed with protein, gluten-free oats, and the subtle flavour of almond croissants.

This post may contain affiliate links

High Protein Baked Oats

Introducing your newest breakfast obsession! My Blueberry Almond Croissant Baked Oats will be your new favourite meal prep or weekend delight. Packed with protein, antioxidants and wholesome ingredients you most likely have in your pantry. It might be a mouthful to say but it couldn’t be easier to make or more delicious to eat.

Now, you might wonder, “What do these baked oats have to do with croissants?” You’re not alone – my inquisitive hubby asked the same thing! The inspiration comes from the classic almond croissant, which is filled with a sweet, rich Frangipane or Almond Cream. I decided to create a healthier version of that filling and swirl it into the oats, giving you all the flavours of an almond croissant without any compromise on taste. The result blew my mind and I know it will for you too!

You all know my love for Botanica Health protein powders They’re my secret weapon for boosting protein levels in recipes. And trust me, no one will even notice the extra protein in these oats! 

You can make these oats and eat straight from the oven using a big spoon to serve OR you can cut them into bars once they cool. I like to cut them into bars for quick breakfasts either on the go (we are all in a rush some days) or served with yogurt and of course my granola. If you are looking for another fabby recipe to make check out my friend Fanny’s recipe! 

Everything You Need to Make Protein Baked Oats 

These protein baked oats are easy to make and require only a minimal amount of tools and ingredients that you most likely already have in your kitchen. You’ll need an 8×8 baking dish, some ripe bananas, and your favourite protein powder to get started!

Ingredients for Protein Baked Oats 

  • Banana: The banana serves as a natural sweetener and binder in this recipe, giving the baked oats a moist and tender texture. Packed with potassium and fibre; bananas help make this recipe nutritious and naturally sweet. If you’re not a fan of bananas, you can substitute them with applesauce or pumpkin puree, which will still provide that soft texture while adding a different flavour twist.
  • Egg or Flax Eggs: Bakers choice here, either eggs or flax eggs will work perfectly for this no fuss breakfast recipe. Eggs provide structure to the baked oats, helping them rise and stay together. Whether you use a traditional egg or a flax egg, both options ensure the oats hold their shape and have the perfect consistency.
  • Soy Milk: Going for the protein punch with soy milk as it helps provide plant based protein, a creamy texture and a slight nuttiness to the overall flavour.  Soy milk is also rich in calcium and vitamins, making it an excellent choice. Any other milk that you have on hand – plant based or cow based will work just fine in this recipe.
  • Almond Extract: Almond extract is a powerful flavour enhancer that gives the oats a sweet, nutty aroma reminiscent of almond croissants. It adds a layer of depth to the recipe, making each bite taste like a decadent treat.
  • Vanilla Extract: Perfevt in any oats recipe in my opinion; vanilla extract brings warmth and a comforting sweetness to the oats. It enhances the natural flavours of the other ingredients, making the oats taste richer and more complex. Vanilla is a classic addition that pairs perfectly with the almond butter and spices, creating a balanced and inviting flavour profile.
  • Butter: Melted butter plays a crucial role in the baked oats and the topping. It ensures a soft and flavorful texture for the baked oats. In the topping, it helps create a golden, crispy finish that contrasts beautifully with the fluffy oats. Whether you opt for dairy butter or vegan butter, this ingredient is essential for achieving that perfect bakery-style texture and buttery flavour. 
  • Almond Butter: To achieve the almond croissant flavour profile of course we need to work with some almond butter! It helps contribute a creamy, nutty richness to the baked oats that makes this dish absolutely irresistible. It’s packed with healthy fats, protein, and fibre, making the oats more filling and nutritious.
  • Gluten Free Oats: Oats are the heart of this recipe, providing a hearty, chewy texture that’s perfect for breakfast. Oats are naturally gluten free and rich in fibre, which helps keep you full and satisfied throughout the morning.
  • Ground Flax: Loaded with omega-3 fatty acids, fibre, and antioxidants; these mighty little seeds provide a subtle nutty flavour to the oats. They also help bind the ingredients together and are a great nutritional contribution to any breakfast. If you don’t have flax you can use ground chia seeds to achieve much of the same properties.
  • Baking Powder: Essential for giving the baked oats their rise, ensuring they are light and fluffy. It creates tiny air bubbles in the batter as it bakes, leading to a cake-like texture that’s both soft and satisfying. Without it, the oats would be dense and heavy, so this ingredient is key to achieving the perfect bake.
  • Nutmeg, Cinnamon & Ginger: This trio of spices add warmth and depth to the flavour. Cinnamon brings a sweet, woody note, nutmeg adds a hint of spice, and ginger gives a subtle zing. Together, they create a balanced and inviting flavour that complements the almond butter and vanilla perfectly.
  • Protein Powder: Protein powder boosts the protein content of these baked oats, making them a powerful breakfast option that keeps you full and energized. Whether you use vanilla or chocolate flavoured protein powder, it blends seamlessly into the batter, adding a rich, creamy texture without altering the taste. If you don’t have protein powder on hand, you can increase the almond butter or add Greek yogurt for an extra protein boost.
  • Salt: Brings out the natural flavours of the oats, almond butter, and spices, making each bite more flavorful and satisfying. Just a pinch goes a long way, so don’t skip this crucial ingredient.
  • Blueberries: Adding a burst of freshness and sweetness to the baked oats, making each bite delightful. They are packed with antioxidants, fibre, and vitamins, making them a healthy and delicious addition. As they bake, the blueberries burst, creating juicy pockets of flavour throughout the oats. If fresh blueberries aren’t in season, frozen ones work just as well, or you could substitute with raspberries or chopped strawberries.
  • Almond Flour: Keeping things gluten free; almond flour adds a subtle nutty flavour and a moist, tender texture to the baked oats. Almond flour helps to create a slightly denser, more satisfying bite, making these oats feel more like a decadent treat. You can substitute it with coconut flour, but keep in mind that coconut flour is more absorbent, so you may need to adjust the liquid content.
  • Maple Syrup: Maple syrup is a natural sweetener that adds a rich, caramel-like flavour to the recipe. It perfectly complements the almond butter and spices, creating a harmonious balance of sweet and nutty. Unlike refined sugar, maple syrup adds depth and complexity. If you’re looking to switch things up, honey or agave syrup are great alternatives that will still keep the oats perfectly sweetened.
  • Slivered Almonds: The essential addition to really bring the almond croissant vibes to life! Almond slices toast beautifully in the oven, adding a golden, slightly buttery taste that complements the creamy oats below. If you’re looking for a nut-free option, sunflower seeds or pumpkin seeds would also work well, providing a similar crunch.
  • Powdered Sugar (Optional): A dusting of powdered sugar is the finishing touch that makes these baked oats feel like a special treat. It adds a touch of sweetness without overpowering the other flavours, making the oats feel more like a dessert than a breakfast. While it’s optional, it’s a lovely way to add a bit of elegance and indulgence to the dish.

Are Oats Gluten Free? 

Oats are naturally gluten free, but they can often be cross-contaminated with gluten during processing. To ensure your baked oats are truly gluten free, opt for certified gluten free option – this should be clearly labelled on the packaging from a brand that you trust. This is particularly important for those with celiac disease or gluten sensitivities.

How to Make This Easy High Protein Baked Oats 

Start by preheating your oven to 350°F (175°C). While the oven is warming up, grease an 8×8-inch baking pan thoroughly with butter or non-stick spray. This step ensures that your baked oats won’t stick to the pan, making for easy removal and cleanup later on.

Mash the Banana and Mix the Wet Ingredients 

In a large mixing bowl, break up your ripe banana and use some good old elbow grease or an electric hand mixer to mash it until it’s relatively smooth with no large lumps. This gives the oats a naturally sweet base and a moist texture. Once the banana is mashed, add in the egg (or flax eggs for a vegan option), almond extract, vanilla extract, melted butter, and almond butter. Beat the mixture again until all the wet ingredients are fully incorporated and creamy. This blend of wet ingredients is key to achieving the perfect texture and flavour for your baked oats.

Combine the Dry Ingredients 

Next, it’s time to add your dry ingredients. Slowly mix in the gluten-free oats, ground flax seeds, protein powder, baking powder, and spices (cinnamon, nutmeg, and ginger). Gradually pour in your choice of milk (soy, almond, etc.) while mixing, ensuring that everything combines smoothly. The ground flax and protein powder help to bind the ingredients together while also boosting the nutritional content, making these baked oats both satisfying and wholesome.

Fold in the Blueberries 

Once your batter is well-mixed, gently fold in the blueberries using a spatula. The blueberries will add bursts of sweetness and juiciness throughout the oats as they bake. Be sure to distribute them evenly to ensure every bite is filled with that delicious blueberry flavour.

Prepare and Add the Topping 

In a small bowl, prepare the topping by mixing together almond flour, maple syrup, and almond butter until it forms a thick, crumbly mixture. Using two spoons, scatter this topping over the surface of your oats, making sure to cover it evenly. Finally, sprinkle sliced almonds on top to add a crunchy texture that will contrast beautifully with the soft, baked oats.

Bake and Cool 

Place your prepared pan in the preheated oven and bake for 40-45 minutes, or until the oats are set and no longer jiggly in the center. The topping should be golden brown, indicating that it’s perfectly baked. Once done, remove the pan from the oven and allow it to cool for about 10 minutes. This cooling period helps the oats to set further, making them easier to cut into squares or bars.

Serve and Enjoy 

Once cooled, cut the baked oats into squares and serve. These oats are delicious on their own but can be elevated further when served with a dollop of yogurt, a handful of fresh berries, and a sprinkle of your favourite granola. Enjoy them warm from the oven, or let them cool completely for a convenient grab-and-go breakfast or snack.

How to Store & Reheat Baked Oats 

Once baked, let the oats cool completely before cutting them into squares. Store them in an airtight container in the fridge for up to five days. To reheat, simply pop a square in the microwave for 20-30 seconds, or enjoy them cold – they’re just as delicious!

Can I Make Baked Oatmeal Ahead of Time? 

This is the best way to enjoy the fruits of your labour! Making these baked oats ahead of time makes mornings so much easier, snack time delicious and answers the question of “What for breakfast?” in a flash! These protein baked oats are perfect for meal prep and you can bake them ahead of time and store them in the fridge for up to five days. Simply reheat a slice in the microwave or enjoy it cold as a quick, grab-and-go breakfast.

What to Serve With Baked Oats 

These baked oats are delicious on their own, but you can also pair them with a dollop of yogurt, a handful of fresh berries, or a drizzle of maple syrup. For an extra crunch, sprinkle some of your favourite granola on top.

Why You’ll Love These Healthy Baked Oats 

These protein baked oats are a game-changer for anyone looking for a healthy, filling breakfast. They’re packed with protein, gluten-free, and have just the right amount of sweetness. You can customize this recipe a million ways and enjoy it all week long. It’s incredibly easy to make vegan if that’s your jam and everyone in the house is going to adore their fluffy texture and flavorful taste!

Tips For Making The Best Protein Baked Oats 

  • Make sure to evenly distribute the mixture in your baking dish; this will help them cook evenly and prevent any soggy spots. 
  • If you like a crispier top, you can broil the oats for the last few minutes of baking.
  • Don’t be afraid to get creative and change some ingredients around.
  • Make sure you grease your baking pan!

Try these High Protein Recipes Next! 

Protein powders aren’t just for smoothies! Check these recipes out!!

High Protein Cottage Cheese Crepes

High Protein Strawberry Ice Cream Bars

High Protein Pumpkin Protein Granola

Don’t forget to rate and review this recipe if you try it!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

FREE EBOOK
A Few Favourites

Join my mailing list!

Print

Blueberry Croissant Baked Protein Oats

Prepare to be addicted to the ease and deliciousness that is these Blueberry Croissant Baked Protein Oats! Perfect to make ahead of time for busy mornings, a snack on the go or just when you're craving something that tastes decadent but is beneficial to your health. This baked oats recipe is packed with protein, gluten-free oats, and the subtle flavour of almond croissants.
Course Breakfast, Dessert, Snack
Cuisine Canadian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 814kcal
Author Teri-Ann Carty

Equipment

Ingredients

  • 1 banana mashed
  • 1 egg or 2 flax eggs
  • 1½ cup soy milk
  • ½ tsp almond extract
  • ½ tsp vanilla extract
  • 2 tbsp melted butter
  • ¼ cup almond butter
  • 2 cups gluten free oats
  • 2 tbsp ground flax
  • 1 tsp baking powder
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • ½ tsp ginger
  • ½ cup protein powder @botanicahealth
  • ½ tsp salt
  • 1 cup blueberries
  • ½ cup almond flour
  • ¼ cup maple syrup
  • ¼ cup almond butter
  • 1 tbsp melted butter
  • pinch salt
  • ½ cup slivered almonds
  • powdered sugar optional
US Customary - Metric

Instructions

  • Preheat oven 350. Grease a standard 8x8 pan and set aside.
  • Break up banana and add it to a mixing bowl. Use your electric hand mixer to beat until relatively smooth. Add egg, almond and vanilla extract, melted butter and almond butter and beat again.
  • Add oats, ground flax, protein powder, baking powder, spices and milk of choice and beat until mixture comes together.
  • Pour in blueberries and mix well. Use a spatula to combine.
  • Pour into the prepared pan spreading oats into an even layer.
  • Prepare topping by mixing almond flour, maple syrup and almond butter together. Dollop the top of the oats with the frangipane. Use a knife to swirl it into the oats. Top with sliced almonds.
  • Bake for 40-45 minutes until no longer jiggly and topping is golden brown.
  • Allow it to cool for 10 minutes before cutting into squares.
  • Serve with yogurt, fresh berries and your fave granola.

Notes

Check out my baking essentials!
Find all Botanica Healthy Protein Powders here

Nutrition

Serving: 1serving | Calories: 814kcal | Carbohydrates: 71g | Protein: 34g | Fat: 48g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 86mg | Sodium: 553mg | Potassium: 875mg | Fiber: 14g | Sugar: 26g | Vitamin A: 746IU | Vitamin C: 13mg | Calcium: 469mg | Iron: 6mg

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]]> https://terianncarty.com/blueberry-croissant-baked-protein-oats/feed/ 4 27965 Grain Free Miso Maple Granola https://terianncarty.com/grain-free-miso-maple-granola/ https://terianncarty.com/grain-free-miso-maple-granola/#comments Fri, 23 Aug 2024 08:00:37 +0000 https://terianncarty.com/?p=27909 This Grain Free Miso Maple Granola is out of this world. Try this delicious, nutrient-packed alternative to traditional granola. Made with a mix of nuts, seeds, coconut and a unique miso maple combination, this granola is perfect for a healthy breakfast or snack. It’s gluten free, dairy free, and refined sugar free making it paleo and keto friendly!

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Grain Free Miso Maple Granola

This Grain Free Miso Maple Granola is out of this world. Try this delicious, nutrient-packed alternative to traditional granola. Made with a mix of nuts, seeds, coconut and a unique miso maple combination, this granola is perfect for a healthy breakfast or snack. It’s gluten free, dairy free, and refined sugar free making it paleo and keto friendly!

This post may contain affiliate links

The Best Grain Free Granola

Just when you thought I couldn’t get any more wild with the granola flavours! I am bringing you a granola like nothing you’ve ever seen before – not because it’s grain free but because its main flavors are maple and miso. Now I know what you might be thinking – what is granola without oats? And before making this recipe I probably would have asked the same question but so many of you have reached out to me looking for a grain free granola. Now that I’ve made it, I can say with confidence that this granola is as tasty as any of my oat based granolas! This recipe is for all my grain free friends, my paleo friends and my keto friends! It’s packed full of nutrients and omegas; it’s refined sugar free, dairy free and has an incredible umami flavour thanks to the miso. 

I know that some of you might be skeptical… Miso in granola? I PROMISE you miso is more than just for soup! Miso works like magic in so many sweet recipes and added just the right flavouring for this grain free granola recipe. Maple and miso is a dream come true and then with the addition of vanilla it is pure nirvana! I’ve never steered you wrong when it comes to granola and I ain’t starting now! If you’re new to using miso in sweet recipes, get ready to have your mind blown!

If miso in your granola feels a little too wild for you you could also swap it out for any seed or nut butter. You could also try this incredible grain free granola from Minimalist Baker, an OG in the creator world! This Grain Free Miso Maple Granola is a game changer. It’s loaded with healthy fats, omega-rich seeds, and refined sugar-free goodness. And if you are in a pinch for time, my friends at Rawcology make many flavours of coconut based grain free granolas in a variety of fun flavours! Now let’s not waste any more time – there is grain free granola to be made! 

What You’ll Need to Make Grain Free Granola

To make the best grain-free granola, you’ll need a few basic ingredients and some simple kitchen tools. A good quality baking sheet lined with parchment paper is essential for even baking and easy cleanup. A large mixing bowl will help you combine all the dry ingredients thoroughly, while a small pot is perfect for warming and blending the wet ingredients like maple syrup and miso. A sharp chef’s knife is handy for chopping the nuts to the right consistency.

Grain Free Miso Maple Granola Ingredients

  • Flaked Coconut: In this grain free granola we are swapping the oats coconut! Coconut flakes provide a delightful crunchy texture and subtle sweetness. It’s rich in healthy fats, particularly medium-chain triglycerides (MCTs), which are known for their quick energy release and metabolism-boosting properties. Coconut is also a good source of fibre, aiding in digestion and promoting satiety. Unsweetened coconut flakes are ideal for this recipe, as they allow you to control the sweetness level. Coconut is keto-friendly, making it a great option for those on low-carb diets. If you don’t have flaked coconut, you can substitute it with shredded coconut or even coconut chips for added crunch.
  • Raw Almonds: Adding a satisfying crunch to the granola while also boosting its nutritional profile. They are packed with healthy monounsaturated fats, which are heart-friendly and help to lower bad cholesterol levels. Almonds are also rich in vitamin E, an antioxidant that supports skin health, and magnesium, which is crucial for muscle function. Being low in carbs and high in healthy fats, almonds are both keto and paleo-friendly.
  • Cashews: Contributing a creamy texture and slightly sweet flavour to the granola. Cashews are rich in healthy fats and are undeniably delicious when slightly toasted for granola. You can of course swap any nuts in this recipe for ones you have on hand like pecans, macadamia or peanuts.
  • Walnuts: A powerhouse of omega-3 fatty acids, healthy fats and flavour; these nuts are perfect for any granola recipe. Their rich, earthy flavour complements the other ingredients in the granola, adding depth and complexity.
  • Pumpkin Seeds: An excellent source of magnesium, zinc, and antioxidants, all of which contribute to overall health and wellness. Pumpkin seeds are particularly beneficial for heart health and immune function. They are both keto and paleo-friendly due to their low carb content and high healthy fat content. Sunflower seeds or chia seeds can be used as a substitute if you don’t have pumpkin seeds on hand.
  • Sesame Seeds: Adding a subtle nutty flavour and a slight crunch to the granola. Sesame seeds are a good source of calcium, magnesium, and iron. These nutrients support bone health and contribute to a balanced diet. Both black and white sesame seeds will be suitable for this recipe.
  • Hemp Seeds: Tiny but mighty; these delicious little pops of protein are also packed with omega-3 and omega-6 fatty acids and contain all 9 essential amino acids. Hemp seeds have a mild, nutty flavour that complements the other ingredients in the granola. These seeds are keto and paleo-friendly due to their high fat and protein content.
  • Flax Seeds: Helps bind the ingredients together in the granola and add a subtle nutty flavour. Flax seeds support digestive health and are packed with fibre. If you prefer, chia seeds can be used as a substitute, offering similar nutritional benefits.
  • Cinnamon: Essential for adding a warm, spicy note that elevates the overall flavour of the granola. If you want to switch things up, try using nutmeg or allspice as a substitute.
  • Sea Salt: Enhances all the flavours in the granola, balancing the sweetness and adding depth to each bite. 
  • Maple Syrup: One of the key ingredients for the flavour profile of this granola. Maple syrup acts as the refined sugar free sweetener in this granola while helping to bind the ingredients together. While it contains natural sugars, maple syrup is also rich in antioxidants and provides minerals like manganese and zinc. Although it’s not keto-friendly due to its sugar content, it’s an excellent option for those on a paleo diet. If you’re looking for a low-carb substitute, try using a sugar-free syrup or a keto-friendly sweetener like monk fruit.
  • Olive Oil: Olive oil adds moisture to the granola, helping it bake to a perfect golden brown while enhancing the flavour of the nuts and seeds. Rich in monounsaturated fats, a high quality extra virgin olive oil is heart-healthy and provides antioxidants that protect the body from inflammation. Although olive oil is my first suggestion for any of my granolas it can be substituted with coconut oil or avocado oil.
  • Miso: The secret ingredient in this granola, provides a unique umami flavour that pairs beautifully with the sweetness of the maple syrup. Miso is rich in probiotics, which support gut health, and adds a savoury depth to the granola. Miso comes in so many different varieties but I love the mild flavour of this one. If you can’t find miso then you can substitute it with your favourite nut or seed butter!
  • Vanilla: Enhances the sweetness and adds a subtle aromatic flavour that ties all the ingredients together. It’s a classic addition to any granola recipe and helps bring out the natural flavours of the nuts and seeds. 

How to Make Grain Free Granola

Prepare the Dry Ingredients

Preheat your oven to 320°F (convection). Line a baking sheet with parchment paper. In a large bowl, mix the flaked coconut, chopped nuts, seeds, cinnamon, and sea salt until well combined.

Mix the Wet Ingredients

In a small pot over medium-low heat, combine the maple syrup, olive oil, miso, and vanilla. Stir continuously until the miso is fully dissolved and the mixture is smooth.

Combine and Bake

Pour the wet mixture over the dry ingredients and stir until everything is evenly coated. Spread the mixture in an even layer on the prepared baking sheet. Bake for 20 minutes, then rotate the pan and bake for an additional 5-10 minutes, until the granola is golden brown. Let it cool completely before breaking it apart and storing it in mason jars.

How to Customize Your Grain Free Granola

Granola is all about personalization, so don’t hesitate to experiment with flavours that suit your taste! You can experiment with swapping the miso for your favorite nut butter, like almond, peanut, or any seed butter, to the wet ingredients. For a different kind of sweetness, you can also mix in chia seeds or coconut sugar. While I prefer maple syrup for its refined sugar-free sweetness and rich flavor, agave or honey can work just as well. And if you’re in the mood for something extra indulgent, tossing in some chocolate chips can be a fun and delicious addition to this healthy grain-free granola recipe.

How to Store Grain Free Granola

To keep your grain-free granola fresh and crunchy, store it in an airtight container at room temperature. It should stay fresh for up to two weeks. For longer storage, you can freeze the granola in a resealable bag for up to three months. Just be sure to let it come to room temperature before serving to regain its crunch.

Grain Free Granola FAQ

Can I use coconut oil instead of olive oil? While the technical answer is yes – I do suggest against it. Coconut oil has a different smoke point than olive oil and when you use a high quality extra virgin olive oil you really increase the crunch and clump of your granola.

Is grain free granola good for diabetics? Grain-free granola can be a good option for diabetics as it typically contains lower carbohydrates compared to grain-based granola. However, it’s important to monitor portion sizes and choose low-sugar ingredients which is why I like to go with maple syrup over everything. You can also reduce your maple amount, and best to avoid any dried fruits.

Is grain free granola better for you? Grain-free granola can be healthier for those who are following a low-carb or paleo diet. It’s often higher in healthy fats and protein, making it a more nutrient-dense option. However, everything is as healthy as you make it and as often as you consume it. It is always important to be mindful of your portions and how much additional sugar you add to a recipe. 

Is grain free granola keto friendly? Yes, grain-free granola can be keto-friendly, especially if it’s low in sugar. This recipe uses a minimal amount of maple syrup, but for a stricter keto version, you can substitute it with a keto-friendly sweetener or omit all altogether.

Is gluten free granola low FODMAP? This granola can be considered low FODMAP if you keep an eye on portion sizes and choose nuts and seeds that are low in FODMAPs. Always consult with a dietician if you are curious about fodmap friendly diets.

Love Granola? Try These!

If you love this Grain-Free Miso Maple Granola, be sure to check out some of my other granola recipes that are packed with flavour and nutrition!

Extra Clumpy Cashew Cherry Granola

Black Magic Tahini Granola

Cinnamon Toast Crunch Granola

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Grain Free Miso Maple Granola

This Grain Free Miso Maple Granola is out of this world. Try this delicious, nutrient-packed alternative to traditional granola. Made with a mix of nuts, seeds, coconut and a unique miso maple combination, this granola is perfect for a healthy breakfast or snack. It’s gluten free, dairy free, and refined sugar free making it paleo and keto friendly!
Course Breakfast, Snack
Cuisine Canadian, Vegan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 cups
Calories 288kcal
Author Teri-Ann Carty

Equipment

Ingredients

  • 1½ cups flaked coconut
  • ½ cup raw almonds roughly chopped
  • ½ cup cashews roughly chopped
  • ½ cup walnuts roughly chopped
  • ½ cup pumpkin seeds
  • 2 tbsp sesame seeds
  • 2 tbsp hemp seeds
  • 1 tbsp flax seeds
  • 1 tsp cinnamon
  • ½ tsp sea salt
  • ¼ cup maple syrup
  • 1 tbsp olive oil
  • 1 tbsp miso
  • 1 tsp vanilla
US Customary - Metric

Instructions

  • Preheat oven to 320 convection. Line a baking sheet with parchment paper.
  • Add dry ingredients to a bowl and mix well.
  • Add wet ingredients to a SMALL POT (or heat proof bowl and microwave for 30 seconds) and stir to combine over medium low heat until miso is fully combined.
  • Pour over dry ingredients and stir WELL to combine.
  • Spread in an even layer onto parchment paper.
  • Bake for 20 minutes, turn the pans and bake for another 5-10 minutes. Keep a close eye as you don't want it to burn. The granola will turn a golden brown which is what you want!
  • Let it cool completely before breaking it apart with your hands.
  • Place in mason jars and try not to eat it all at once!

Nutrition

Serving: 1cup | Calories: 288kcal | Carbohydrates: 15g | Protein: 7g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Sodium: 187mg | Potassium: 255mg | Fiber: 5g | Sugar: 7g | Vitamin A: 20IU | Vitamin C: 0.4mg | Calcium: 66mg | Iron: 2mg

The post Grain Free Miso Maple Granola appeared first on Teri-Ann Carty.

]]> https://terianncarty.com/grain-free-miso-maple-granola/feed/ 38 27909 The Clumpiest Tahini Date Granola https://terianncarty.com/the-clumpiest-tahini-date-granola/ https://terianncarty.com/the-clumpiest-tahini-date-granola/#comments Sun, 11 Aug 2024 21:50:26 +0000 https://terianncarty.com/?p=27855 This Tahini Date Granola will change your life. It's the clumpiest homemade granola recipe you will find on the internet and it's packed with the rich, nutty flavor of tahini, sweet medjool dates, and it’s totally vegan and gluten free. Perfect for sprinkling over yogurt, enjoying with milk, or snacking straight from the jar. The blend of nuts, seeds, and oats makes it a nutritious choice as it's naturally sweetened with maple syrup, making it a guilt-free treat you can enjoy any time of day.

The post The Clumpiest Tahini Date Granola appeared first on Teri-Ann Carty.

]]>

The Clumpiest Tahini Date Granola

This Tahini Date Granola will change your life. It's the clumpiest homemade granola recipe you will find on the internet and it's packed with the rich, nutty flavor of tahini, sweet medjool dates, and it’s totally vegan and gluten free. Perfect for sprinkling over yogurt, enjoying with milk, or snacking straight from the jar. The blend of nuts, seeds, and oats makes it a nutritious choice as it's naturally sweetened with maple syrup, making it a guilt-free treat you can enjoy any time of day.

This post may contain affiliate links

Easy Tahini Date Granola with Crunchy Clusters

I’m just going to say it – homemade granola is the best. Trust me because I’ve bought all the granola from the store (I’m in love with granola) and any time I make my granola I am always amazed by its perfection. The proof is in the pudding – or should I say – in the clumps! So many of you have fallen in love with these wholesome homemade granola recipes and with good reason. Knowing what goes into your food is so important these days and sharing that with the people you love is even more important. After receiving countless DMs asking for a date granola recipe, I finally got down to business and created one I know you’ll love.

My husband is a total DATE FIEND. I buy dates with the intention of using them in recipes, but the moment I turn my back, he’s already devoured them. No apologies, just happily munching away, and honestly, who can blame him? These Palestinian dates are so irresistible that even I can’t stay away. Try and imagine for a moment if a date square and granola had a baby – this granola recipe would be it! If you’re searching for a granola recipe that uses date paste, be sure to check out my friend Natalie’s recipe here. Also, not all tahini is created equal and I am a big fan of the runny consistency of this one. 

Tahini Date Granola Ingredients

  • Gluten-Free Oats: The base of this granola, oats provide a hearty and chewy texture essential to the overall crunchiness of the granola. Oats are a nutrient-dense grain that offers a good source of dietary fibre, which supports healthy digestion and helps you feel full longer. Additionally, they are rich in important vitamins and minerals like magnesium making them a great choice for a nutritious breakfast or snack. I always opt for certified gluten free oats but if gluten isn’t a sensitivity in your home, use whatever oats you’d like.
  • Raw Almonds: contribute a satisfying crunch to the granola while adding a wealth of nutritional benefits. These nuts are packed with healthy monounsaturated fats and provide a good amount of protein to this recipe. Rich in vitamin E, they support skin health and act as a powerful antioxidant. When roughly chopped, they integrate beautifully into the granola, ensuring that every bite has a nutty, satisfying texture.
  • Cashews: Adding a deliciously creamy and mild sweetness that balances the flavour of the granola. They are an excellent source of healthy fats, particularly oleic acid, which is beneficial for heart health. Cashews also provide a good amount of magnesium, which is important for bone health and energy production. Their rich, buttery texture makes them a delightful addition to this granola, complementing the crunchiness of the oats and other nuts.
  • Sunflower Seeds: These tiny seeds pack a powerful nutritional punch, offering high levels of vitamin E, an important antioxidant that protects your cells from damage. Sunflower seeds also contain a good amount of healthy fats, protein, and fibre, making them a perfect ingredient for adding texture and nutrients to your granola.
  • Pumpkin Seeds: Loaded with nutrients, including zinc, magnesium, and omega-3 fatty acids; these seeds add a delightful crunch and a mild, nutty flavour to the granola. Pumpkin seeds are also a great source of plant-based protein, making them a fantastic addition to a healthy, balanced diet. Their vibrant green colour adds visual appeal to the granola as well.
  • Hemp Seeds: Hemp seeds are a nutritional powerhouse, offering complete protein with all nine essential amino acids. They are also rich in omega-3 and omega-6 fatty acids, which are important for brain and heart health. Hemp seeds have a mild, earthy flavour and a soft texture that blends seamlessly into the granola.
  • Ground Flax: Known for its high content of omega-3 fatty acids, and fibre. Ground flax acts as a binder in the granola, helping to create those coveted clusters.
  • Cinnamon: Adding the essential warmth and depth alongside the nutmeg for this recipe. Cinnamon also enhances the sweetness of the dates and the nuttiness of the seeds and nuts. A touch of cinnamon makes the granola comforting and inviting, perfect for any time of day.
  • Nutmeg: Provides a subtle spice that complements the cinnamon and adds a layer of complexity to the granola’s flavour profile. Just a small amount of nutmeg can elevate the taste of the granola, making it more nuanced and flavorful.
  • Unsweetened Coconut Flakes: Coconut flakes contribute a subtle sweetness and a delightful chewiness to the granola, balancing the crunch of the nuts and seeds. They are rich in fibre and healthy fats, particularly medium-chain triglycerides (MCTs), which are easily absorbed and used by the body for energy. The tropical flavour of coconut adds an extra dimension to the granola, making it even more irresistible.
  • Medjool Dates: Medjool dates are naturally sweet and sticky, which helps to bind the granola clusters together while adding a rich, caramel-like flavour. These dates are high in fibre, potassium, and natural sugars, making them a healthier alternative to refined sweeteners. Their chewy texture contrasts the crunch and clumps of the granola wonderfully.
  • Olive Oil: Olive oil is essential in this granola recipe, helping to coat the dry ingredients and encourage clumping, resulting in those delicious clusters. The quality of the olive oil can make a significant difference in the flavour of the granola, so opting for a good extra virgin olive oil is key.
  • Maple Syrup: A natural sweetener that adds a rich but earthy sweetness to the granola. Contributing to binding the ingredients together, maple syrup is less processed than refined sugar making it a healthier option to sweeten your granola (or anything for that matter!).
  • Tahini: Made from ground sesame seeds, brings a unique, nutty flavour and creamy texture to the granola. It’s a great source of healthy fats, protein, and essential minerals like calcium and magnesium. Tahini adds a richness to the granola that pairs beautifully with the sweetness of the dates and the warmth of the spices, making this granola truly special.

What is Tahini?

Tahini is a paste made from ground sesame seeds, commonly used in Middle Eastern cuisine. It has a rich, nutty flavour and a creamy texture, making it a versatile ingredient in both savoury and sweet dishes. In this granola, tahini adds a depth of flavour that pairs beautifully with the natural sweetness of dates and the crunch of nuts and seeds.

How To Make The Clumpiest Tahini Date Granola

Prepare the Ingredients

Start by preheating your oven to 320°F (convection). In a large mixing bowl, combine all the dry ingredients, including the oats, nuts, seeds, spices, and chopped dates.

Combine the Wet Ingredients

In a small pot, gently heat the olive oil, maple syrup, and tahini over medium heat until the mixture comes together and becomes smooth. Stir in the vanilla extract to add an aromatic sweetness.

Mix and Bake

Pour the wet mixture over the dry ingredients and mix thoroughly until everything is well-coated. Spread the mixture evenly across two baking sheets, pressing it down firmly to encourage clumping. Bake undisturbed for 20 minutes, then rotate the pans for even cooking – do not mix the granola! The granola should be golden brown and dry to the touch when done.

Cool and Store

Remove the granola from the oven and let it cool completely on the baking sheets. As it cools, it will firm up, creating those oh so beautiful clumps and clusters! Once fully cooled, use a stiff spatula to break the granola into large clusters. Store in airtight mason jars at room temperature for up to a month.

How to Store Tahini Date Granola

To keep your tahini granola fresh and crunchy, store it in an airtight container, such as a mason jar, at room temperature. It will stay fresh for up to a month. Be sure to cool the granola completely before storing it to maintain its texture. If you prefer, you can also freeze the granola for longer storage; just make sure it’s in a well-sealed container.

What to Eat Granola With

My best word of advice – try granola on everything! I assure you that you will be surprised at how well granola – specifically one this delicious pairs with everything. I’ve sprinkled granola on salad, yogurt, ice cream and countless other things and it has never been bad. It’s also perfect on its own as a quick and satisfying snack. I promise you the options are endless and if you’re willing to think outside the box you will have so much fun. Granola is great my friends!

Why You’ll Love This Tahini Granola Recipe

You’ll fall in love with this Tahini Date Granola for its rich flavour, crunchy texture, and health benefits. If you want a recipe that packs nutrients like fibre, protein, healthy fats and more – this is the one for you. My granola recipes are intended to be enjoyed guilt free and with others! The combination of tahini and dates creates a unique, addictive flavour that will have you reaching for this granola again and again.

Try These Other Amazing Granolas!

If you loved this tahini granola, be sure to leave a comment and review below. Click below for some other amazing granola recipes to try and for all my tips and tricks on making the perfect granola, don’t miss this blog post. 

Extra Clumpy Cashew Cherry Granola

Macadamia Granola

Lemon Ginger Granola

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

FREE EBOOK
A Few Favourites

Join my mailing list!

Print

The Clumpiest Tahini Date Granola

This Tahini Date Granola will change your life. It's the clumpiest homemade granola recipe you will find on the internet and it's packed with the rich, nutty flavor of tahini, sweet medjool dates, and its totally vegan and gluten free. Perfect for sprinkling over yogurt, enjoying with milk, or snacking straight from the jar. The blend of nuts, seeds, and oats makes it a nutritious choice as it's naturally sweetened with maple syrup, making it a guilt-free treat you can enjoy any time of day.
Course Breakfast, Snack
Cuisine Canadian, Vegan
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 cups
Calories 505kcal
Author Teri-Ann Carty

Equipment

Ingredients

  • 3 cups gluten-free oats
  • 1 cup raw almonds roughly chopped
  • 1 cup raw cashews
  • ½ cup sunflower seeds
  • ½ cup pumpkin seeds
  • ¼ cup hemp seeds
  • 2 tbsp ground flax
  • 1 tsp cinnamon
  • ½ tsp ground nutmeg
  • ¾ tsp sea salt
  • ½ cup unsweetened coconut flakes
  • 4 medjool dates chopped
  • ½ cup olive oil
  • ½ cup maple syrup
  • ½ cup tahini
US Customary - Metric

Instructions

  • Preheat oven go 320 convection.
  • If your dates are dry and hard, soak in warm water for 10 minutes while mixing the rest of the ingredients. Drain, remove pit and roughly chop before adding them to the mix.
  • Mix dry ingredients and set aside.
  • Add wet ingredients to a small pot and heat over medium heat until mixture comes together.
  • Pour wet over dry and mix thoroughly.
  • Spread onto two baking sheets in a even layer. Press it down firmly onto the pan corner to corner.
  • Bake undisturbed for 20 minutes, then turn the pans. Continue baking for 10-15 minutes. 
  • Granola should be golden brown and not tacky to the touch.
  • Remove from oven and cool COMPLETELY before lifting it off of pan. It will firm up as it cools.
  • Use a hard spatula to get underneath the granola.
  • Store in jars in a cool dry place.

Notes

Check out all my GRANOLA essentials list here
Metric measurements are calculated automatically!

Nutrition

Serving: 1cup | Calories: 505kcal | Carbohydrates: 40g | Protein: 13g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 17g | Trans Fat: 0.003g | Sodium: 155mg | Potassium: 451mg | Fiber: 7g | Sugar: 15g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 4mg

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