As stereotypical vegan as it may be, I love having granola for breakfast. I feel like granola is a step up from sugar-filled cereals, but certainly can have problems of its own. This is why making your own granola can be rewarding in more than one way; you get a nutrient-dense treat that is just how you want it.
Now, it’s almost embarrassing how easy this recipe is, but I have to tell you, it is SO good. The main component of this granola recipe is Earnest Eats Asia Blend Hot & Fit Cereal; this blend of superfood grains is wheat-free, unsweetened, non-GMO verified and filled with almonds, dried mango, a blend of seeds, matcha green tea and cinnamon. So many awesome ingredients, and because it’s unsweetened you can adjust that to your liking.
The second star of this recipe is Simply Sesame’s Vanilla Tahini with Almond Bits! In standard granola recipes people using use butter or oil as a binder, but this tahini is a huge step up from that taste-wise and nutritionally. When you bring this together with the hot cereal, maple syrup and pinch of salt you get this great flavor of sweet sesame, plus surprise chunks of dried mango and the crunch of all of the seeds and grains.
It’s important to mention that in one small serving of this awesome granola, you’ll find roughly 12% of your recommended DV of Iron, 7% Calcium, 6 grams Protein and more awesome nutrition facts. Pair this granola with some non-dairy milk or your favorite vegan yogurt to start your day off right. Beware: you’ll be making a second batch before you know it!
- 1 cup Earnest Eats Asia Blend Hot Cereal
- ¼ cup Simply Sesame Vanilla with Almond pieces
- 2-3 tablespoons maple syrup, depending on your sweetness preference
- Pinch of salt
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Place all ingredients in a mixing bowl and stir together until well-combined. Using a fork helps with not letting the mixture become too clumpy.
- Spread the granola out over the parchment paper and bake for 10 minutes, stirring the granola around halfway through so that it does not burn.
- Once it is golden brown and done baking, place the sheet on a cooling rack for 5 minutes before transferring the granola into a bowl, jar, or your stomach.
About the Chef
Jackie Sobon is the chef and photographer behind the blog Vegan Yack Attack, cooking food and taking beautiful pictures of it is her passion and “Camera Eats First” is her motto. She has worked for Vegan Cuts for close to 3 years, photographed cookbooks for Happy Herbivore and Cupcakes & Kale, as well as for her own eBook, The Great Vegan Pumpkin. She has been featured on VegNews.com, as well as many top vegan blog lists and Chickpea Magazine.