11.21.2015

Maple Pecan Granola {gluten free + vegan}

It's no secret that one of the best parts of Thanksgiving are the leftovers. There are so many unique and delicious recipe ideas out there using everything from the turkey, stuffing, potatoes, and cranberry sauce. If you are lucky enough to snag some of the leftovers, you can create delicious meals for the next few days.

Crunchy, salty and slightly sweet granola with a hint of cinnamon and maple. Perfect for layering with your favorite dairy-free yogurt for a breakfast parfait.




It is also no secret that most people tend to overeat on Thanksgiving. I know I do and then I want to lighten things up for a bit afterward. Last year I used leftover cranberry sauce and some pecans/pecan pie filling along with my favorite dairy-free ice cream to make a yummy Cranberry Pecan Parfait dessert, switching things up from pumpkin pie. I decided this year that I wanted to take my own suggestion from that recipe and make a dessert version using dairy-free yogurt and homemade granola.

The granola was super simple to make. If you don't want to make cranberry sauce from scratch, you can definitely use the canned stuff. I prefer whole berry cranberry sauce when purchasing it as opposed to the gelatinous version, but use what you like. I just warmed my canned cranberry sauce in a small saucepan on the stove with a few drops of vanilla extract and pinch of salt to help freshen it up a bit. Let it cool down a bit before adding it to your yogurt.

Crunchy, salty and slightly sweet granola with a hint of cinnamon and maple. Perfect for layering with your favorite dairy-free yogurt for a breakfast parfait.

Maple Pecan Granola {gluten free + vegan}


  • 1 cup gluten free rolled oats
  • 1/4 cup pecans, roughly chopped
  • 2 Tbsp pepitas 
  • 2 Tbsp sunflower seeds
  • 1 Tbsp ground flaxseed (optional)
  • 1/4 cup maple syrup 
  • 3 Tbsp coconut oil, melted
  • 1/2 tsp cinnamon
  • 1/4 tsp salt


Preheat oven to 300 degrees. Line a baking sheet with parchment. 

Toss all ingredients together in a bowl to coat evenly. Spread on the parchment in as thin a layer as possible. 

Bake for 35-40 minutes, stirring the mixture once or twice during the baking time. Allow to cool before removing from the baking sheet. The granola will become crispier as it cools. Store in a glass jar for up to a week.

To make a parfait, layer dairy-free yogurt, cranberry sauce, and granola in a dish and enjoy!

Crunchy, salty and slightly sweet granola with a hint of cinnamon and maple. Perfect for layering with your favorite dairy-free yogurt for a breakfast parfait.
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