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Cardamom Maple Pecan Granola Recipe (No Oil)

November 1, 2019 By Richa 22 Comments

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Cardamom Maple Pecan Granola Recipe with Pumpkin Seeds. Use other spices of choice in this delicious granola with pumpkin or sunflower seeds. It makes a great gift. No Refined Sugar or oil. Vegan Gluten-free Recipe. Jump to Recipe

Our Maple Pecan Granola in white bowl and baking dish

Snacking can sometimes be the harder to figure out, compared to meals. Its the in between meal time when you dont want something heavy but still satisfying enough. Granola and granola bars made from scratch work out really well for those times. Homemade granola has sugar you can control and oil you can omit.

Granola over vegan yogurt, porridge, chia pudding or as is from the jar, is amazing to have around. Whether you like a sweet Date Caramel Granola  , or a granola bar (Sunbutter Granola Bars), or want spicy savory snack with this Sriracha Orange Quinoa Peanut Granola or get adventurous with this Lentil cranberry Granola! There are plenty of options and variations!

This easy granola has oats, pumpkin or sunflower seeds and pecans. The maple and pecans add a buttery caramel like flavor, the pecans get candied when covered with maple and cardamom complements the flavor profile amazingly. Change it up with seeds or nuts of choice. Lets make some granola.

Ingredients for our Maple Pecan Granola in Bowls

Ingredients for Crispy Maple Pecan Granola

  • Oats, pumpkin or sunflower seeds, pecans and coconut make up the dry volume. Add other nuts of choice and a combination for seeds for variation.
  • Flax seed egg and maple syrup are the wet binders
  • cardamom, pumpkin pie spice or cinnamon add a wonderful flavor. Use other spices of choice.
  • Other additions like dried cranberries, apricots or other dried fruit can be added for more sweet and texture.

Step Pictures for the Maple Pecan Granola

Mix the dry ingredients in a large bowl. Mix the flax seed meal with water and let sit for 2 mins.

Ingredients for our Maple Pecan Granola in a white bowl

Add flax seed egg and half the maple syrup and mix in really well. Press and mix. Add more maple a tbsp at a time to mix in. Add in more if needed for clumpier granola.

Ingredients for our Maple Pecan Granola in a white bowl Ingredients for our Maple Pecan Granola in a white bowl

Spread evenly in a parchment lined baking dish and bake until golden and crisp! Cool and store in a glass jar in your snack area.

Our Vegan Maple Pecan Granola in a white baking dish

More Granola from the blog

  • Date Caramel Granola  – no Oil- no refined sugar
  • Sunbutter Granola Bars
  • Lentil cranberry Granola
  • Sour Cream and Onion Granola
  • Sriracha Orange Quinoa Peanut Granola
  • Quinoa Chivda – Indian Trail mix

Gifts for Holidays

  • Mac and Cheese Mix in a Jar. 
  • Cowboy Cookies in a Jar. 
  • Kitchari Mix in a Jar – Put in instant pot or saucepan and done.
  • Chocolate Pumpkin /Sweet Potato Cake mix in a jar.
  • Gingerbread Cake in a Jar for 1.
  • Mexican Hot chocolate Mix in a Jar. GF
  • Brownie Mix in a Jar for 1 or for 8.
  • Brownie Mix , gluten-free.

Our Vegan Maple Pecan Granola in a white baking dish

Our Maple Pecan Granola in white bowl and baking dish
Print Recipe
5 from 11 votes

Cardamom Maple Pecan Granola Recipe with Pumpkin Seeds

Seedy Cardamom Maple Pecan Granola. Use other spices of choice in this delicious granola. It makes a great gift. No Refined Sugar or Oil. Vegan Gluten-free Recipe.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Breakfast
Cuisine: American, Gluten-free, Vegan
Keyword: vegan maple pecan granola
Servings: 10
Calories: 180.43kcal
Author: Vegan Richa

Ingredients

  • 1.5 cups  (121.5 g) old-fashioned oats , certified gluten-free if necessary
  • 1/2 cup  (32 g) sunflower seeds or pumpkin seeds or a combination
  • 3/4 cup  (74.25 g) pecans
  • 1/4 cup (20 g) coconut shreds (small flakes)
  • 1.5 flax egg (1.5 tbsp flax seed meal + 3.5 tbsp water)
  • 4  tbsp  maple syrup
  • 1/2 tsp ground cardamom
  • 1/2 tsp pumpkin pie spice or gingerbread spice blend or cinnamon
  • 1/4 tsp salt
  • optional add in: 1/2 cup dried cranberries or currants or chopped dates or apricots

Instructions

  • Preheat the oven to 300 deg F ( 150 C). Line a baking dish with parchment. Mix the flax seed meal in water and set aside for 2 mins.
  • Add all the dry ingredients to a bowl and mix well. ** Add the flax seed mixture and 2 tbsp maple syrup. Mix well.
  • Add more maple syrup 1 tbsp at a time and mix in. Add enough to clump to preference. Spread the mixture evenly in the baking dish, close enough to clump but not too thick). Bake for 20 minutes. Mix around and reduce the temperature to 275 deg F (135 C). and continue to bake until golden (20 to 30 mins). Fold in the dried fruit if using once out of the oven.
  • Cool completely and store in a glass jar for upto a month. Serve over breakfast bowls, chia pudding, yogurt, smoothie bowls , overnight oats or as is.

Notes

** I like to toss the pecans in 1 tbsp maple syrup for candied pecans and them in into the granola just before baking. 
Flax egg substitute: chia seed egg or Use more maple syrup
Variation: Add walnuts, sliced almonds, cashews or other nuts for variation.
Add in some chia seeds for extra crunch
Add 2 tsp oil for extra crispy granola
Nutrition is 1 of 10 Serves. 

Nutrition

Nutrition Facts
Cardamom Maple Pecan Granola Recipe with Pumpkin Seeds
Amount Per Serving
Calories 180.43 Calories from Fat 104
% Daily Value*
Fat 11.59g18%
Saturated Fat 1.86g12%
Sodium 61.44mg3%
Potassium 159.38mg5%
Carbohydrates 16.99g6%
Fiber 3.3g14%
Sugar 5.56g6%
Protein 4.1g8%
Vitamin C 0.09mg0%
Calcium 29.29mg3%
Iron 1.21mg7%
* Percent Daily Values are based on a 2000 calorie diet.

 

Filed Under: Breakfast Recipes, fall, gluten free, refined oil free, refined sugar free, snack, soy free Tagged With: vegan, video



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Emily says

    November 3, 2019 at 8:14 am

    5 stars
    Made this today morning. and served with some pumpkin oatmeal, bliss!

    Reply
  2. Denise says

    November 3, 2019 at 12:15 pm

    Dear Richa, I cannot use oats. Even tho I bought the certified gluten free and organic I react to them (increased gut pain, tissue swelling, blurry vision, brain fog). It’s part of the leaky gut/auto-immune syndrome and also I’ve learned that many people (over 40% of the population) who get an IgA sensitivity by stool test are turning up positive and cannot eat this grain, and there may be a genetic component also. The reason oats have moved to the “not healthy food” list is due to the fact that the crop is sprayed with glyphosate (roundup) before harvest to speed up drying/desicating the grain. The poisons are increasing in our food supply and we must all be aware of the potential for harm.

    Reply
    • Richa says

      November 3, 2019 at 12:46 pm

      Denise, you can use other grain flakes such as quinoa or rice

      Reply
  3. Sue says

    November 12, 2019 at 5:43 am

    5 stars
    Richa, this granola is excellent! How creative you are to use a flex egg!! So tasty and crunchy. Thank you.

    Reply
    • Richa says

      November 12, 2019 at 11:32 am

      awesome! its a good binder to sub some of the maple. i dont like very sweet granola, so it works out so well

      Reply
  4. Sarah says

    November 16, 2019 at 10:58 am

    5 stars
    Fantastic recipe! I made it using your gingerbread spice mix and I love the cardamom flavor. Smelled so good while it was baking. Thanks Richa!

    Reply
    • Richa says

      November 16, 2019 at 11:13 am

      awesome!

      Reply
  5. Cassie Thuvan Tran says

    November 18, 2019 at 10:06 pm

    This looks like a beautiful batch of granola! All the spices complement each other so well. I would love to add some almonds too–so yummy and healthy!

    Reply
  6. Irene says

    November 20, 2019 at 7:03 am

    5 stars
    Really nice! Thanks a lot! Made it last night. It is delightful.

    Reply
    • Richa says

      November 20, 2019 at 8:17 am

      thanks!

      Reply
  7. Sue says

    November 21, 2019 at 7:49 am

    Hi Richa. Just an update to tell you that your granola recipe is numero uno in our house! My family only wants me to make this recipe, so I do, a double batch every. 5-7 days. ;). Thank you so much for another winner. You rock!

    Reply
  8. Leisha says

    January 29, 2020 at 1:47 pm

    5 stars
    This was delicious. Thank you!

    Reply
    • Richa says

      January 29, 2020 at 2:43 pm

      Tthanks!

      Reply
  9. Heather says

    May 24, 2020 at 3:34 am

    5 stars
    Second time I make this delicious granola! The cardamom brings in over the top! Vegan Richa’s breakfast recipes have really helped me elevate my vegan breakfast game. Thanks so much!

    Reply
    • Vegan Richa Support says

      May 24, 2020 at 12:16 pm

      I’m so glad you enjoyed this recipe!

      Reply
  10. Aafke says

    July 21, 2020 at 11:42 am

    5 stars
    Just made this; I already had everything in my store cupboard, so easy! Will never buy granola again 🙂

    Reply
  11. Monisha Reddy says

    August 15, 2020 at 9:03 am

    What is the serving size ?

    Reply
  12. LISA MACKENZIE says

    August 30, 2020 at 12:24 am

    5 stars
    I absolutely love this recipe! Like you, I don’t particular like sweet granola and would like to omit the maple syrup. What do you suggest to substitute it with to create the additional binder? More flax egg?

    Reply
    • Vegan Richa Support says

      September 2, 2020 at 12:03 am

      Excellent Lisa, yes more flax egg will work fine

      Reply
  13. LISA MACKENZIE says

    September 3, 2020 at 1:11 am

    5 stars
    Thank you!

    Reply
  14. Sarah Thomas says

    September 5, 2020 at 3:22 pm

    5 stars
    I make this granola frequently. I’ve started making double batches! I bake at 300F for 20 min then 275F for 15 min and then turn off the oven and let it stay in until it’s cooled down. It gets very toasty and crunchy.

    Reply
  15. Ripley says

    December 19, 2020 at 5:39 am

    5 stars
    I made this today and it’s amazing, just like all of your recipes!! Thank you again, Richa, for your recipes!! All of them are fantastic!!

    Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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