Dairy-Free Homemade Granola with Yogurt
Indulge in the perfect blend of crunch and creaminess with our Dairy-Free Homemade Granola with Yogurt recipe! Crafted with wholesome ingredients like rolled oats, almonds, pecans, shredded coconut, and a medley of seeds, this granola is sweetened naturally with maple syrup and infused with warm cinnamon notes for irresistible flavor. Baked to golden perfection and tossed with dried cranberries, this gluten-free and dairy-free treat pairs beautifully with your favorite plant-based yogurt – whether it's almond, coconut, or soy. Quick to prepare in under an hour, this recipe is perfect for breakfast, an afternoon snack, or meal prep. Packed with nutrients and loaded with texture, it’s a deliciously guilt-free way to jumpstart your day!
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Recipe Information
Ingredients
- 3 cups Old-fashioned rolled oats
- 1 cup Raw almonds, chopped
- 1 cup Raw pecans, chopped
- 1 cup Unsweetened shredded coconut
- 0.5 cup Pumpkin seeds (pepitas)
- 0.5 cup Sunflower seeds
- 0.5 cup Maple syrup
- 0.25 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1 cup Dried cranberries
- 4 cups Dairy-free yogurt (such as almond, coconut, or soy)
Instructions
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, chopped almonds, chopped pecans, shredded coconut, pumpkin seeds, and sunflower seeds.
In a small saucepan over low heat, combine the maple syrup and melted coconut oil. Stir until fully mixed, then remove from heat.
Add the vanilla extract, ground cinnamon, and salt to the syrup and oil mixture, stirring to combine.
Pour the wet ingredients over the dry ingredients in the mixing bowl, using a spatula to mix until all the dry ingredients are well-coated.
Spread the granola mixture evenly onto the prepared baking sheet.
Bake in the preheated oven for 35-40 minutes, stirring halfway through to ensure even baking, until the granola is golden brown.
Remove from the oven and allow the granola to cool completely on the baking sheet; it will become crisp as it cools.
Once the granola is cool, stir in the dried cranberries.
Serve the granola with dairy-free yogurt as desired. Store any leftover granola in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
5748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 361.1 g | 463% | |
| Saturated Fat | 139.5 g | 698% | |
| Polyunsaturated Fat | 23.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1603 mg | 70% | |
| Total Carbohydrate | 561.3 g | 204% | |
| Dietary Fiber | 92.6 g | 331% | |
| Total Sugars | 286.7 g | ||
| Protein | 118.5 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1589 mg | 122% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 4431 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
