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Salted Maple Granola

Feb 16, 2019 · Leave a Comment

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Vegan, gluten free salted maple granola  with mixed nuts served with almond milk and fresh blueberries.

Sweet and salty, with a warm nutty flavor and the crunch from the toasted quinoa and oats. This salted maple granola will be your new favorite breakfast, snack, and dessert. I especially liked it in a bowl of almond milk topped with fresh blueberries. I love the combination of oats and blueberries. It’s like grown up cereal you can still feel fancy while eating. Comes together in a flash, and stores for at least two weeks in an airtight container on your counter. It’s highly unlikely it’ll even last you that long, but for those with even more squirrel like tendencies you can store it in the freezer for 6 months. Recipe from the breakthrough vegan cookbook, Thug Kitchen.

Salted Maple Granola: The dry ingredients

Simple. If you are gluten free, use gluten free oats. Regardless, use old fashioned or rolled oats (not the quick cooking type). The quinoa I was apprehensive about but it gave a nice crunchy little pop and it wasn’t weird in a non savory application at all! The nuts are your choice. I used a mix of brazil nuts, pecans, almonds, walnuts, and pumpkin seeds, and loved the end result. You can use just one nut or as many as you like. Dried cranberries give a nice tart little chew and contrast to the mix.

Salted Maple Granola: The wet ingredients

To keep things healthy and still sweet and yummy, we use maple syrup or honey as a sweetener. Maple syrup keeps things vegan (but a little expensive). I also love that deep kind of intense maple syrup gives the granola as opposed to a more mellow honey but both will definitely work. The sea salt gives that little contrast to the sweetness, and I loved almond butter with this because I’m recently been obsessed with almond butter and it coats the granola and gives it so much flavor and richness. The coconut oil gets the granola to bake up all golden brown and crunchy and the vanilla extract gives a little aroma and scent. And there you have it!

Salted Maple Granola

Farah Abumaizar
Crispy crunchy and healthy granola made with gluten free oats and quinoa, mixed nuts and salted maple syrup.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast
Servings 6
Calories 240 kcal

Ingredients
  

  • 2 cups rolled oats GF if needed
  • 3/4 cup uncooked quinoa
  • 1 1/4 cup mixed nuts and seeds
  • 1/2 cup dried cranberries
  • 1/4 tsp sea salt
  • 1/2 cup maple syrup can sub honey
  • 1/2 cup almond or peanut butter
  • 1/4 cup melt coconut oil
  • 1 tsp vanilla extract

Instructions
 

  • In a large skillet over medium heat, toast oats and quinoa for around 5 minutes.
  • Combine the nuts/seeds and cranberries in a large bowl, then add the toasted oats and quinoa and stir.
  • In a small saucepan, combine the maple syrup, peanut/almond butter, coconut oil, vanilla and salt. Stir until melted.
  • Add the maple syrup mix onto the dry ingredients, and stir until combined.
  • Press into a 9×13 baking dish and bake at 180 C for 25-30 minutes or until golden brown. Let it cool slightly then break apart into granola clusters.

Notes

Recipe from the Thug Kitchen cookbook
Keyword blueberries, dessert, berry, healthy, gluten free, oats,, granola, quinoa

Breakfast, Healthy, Recipes almond, blueberries, dairy free, gluten free, granola, healthy, nuts, oatmeal

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Farah Abu Maizar | Food Lover
It’s #nationalchocolatecakeday ! And nothing cel It’s #nationalchocolatecakeday ! And nothing celebrates it like this ginormous slice of chocolate cake from @parkers , aptly named the Matilda cake. It’s insanely decadent and sweet, too much for many people but I loved this- in really small bites! I love these obscure food holidays lol, any excuse right?
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#chocolatecake #magnoliabakery #cakestagram #cakephotos #layercake #chocolate #ganache #foodblog #instayum #yummy #bakery #foodporn #foodtographyschool #foodphotography #slice #delish #foodfluffer #damnthatsdelish
Had so much fun shooting @trio_rest_cafe_ last wee Had so much fun shooting @trio_rest_cafe_ last week for their upcoming limited edition collection in honor of national croissant day! This weekend you can get a variety of ice cream stuffed croissants and trust me when I say you don’t want to miss out. Layla says the berry and vanilla ice cream croissant is one of the best treats she’s ever had, while I was happy to claim the kunafa croissant with homemade rosewater ice cream. I said I’d have just a bite but finished the entire thing in a matter of seconds🤐. Swipe to see all the flavors and tell me which you would most like to try!
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#chocolatecake #magnoliabakery #cakestagram #cakephotos #layercake #chocolate #ganache #foodblog #instayum #yummy #bakery #foodporn #foodtographyschool #foodphotography #slice #delish #foodfluffer #damnthatsdelish #croissant #dripshot #nationalcroissantday #kunafa
I always thought sayadieh would be the most diffic I always thought sayadieh would be the most difficult dish ever, but I found a way to make it easy and still just as incredible. This Lebanese style rice and fish is delicious- fragrant rice, seasoned flaky fish, plenty of warm spices and caramelized onions. This weeks recipe for @tamimimarkets - they have plenty of rice and oil deals on! Must save and must make 😍👌🏼 check their story later today for step by step 

Ingredients:
For the rice:
1/4 cup vegetable or canola oil
3-4 onions thinly sliced
1 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp cinnamon powder
1.5 tsp salt
1/4 tsp black pepper
1 cup water
1 heaped tbsp tomato paste
Additional 3 cups water
2 cups of basmati rice, soaked and rinsed

For the fish:
2 tbsp vegetable oil
800g white fish fillet, like hammour cut into 4-6 pieces
1 tsp cumin powder
1/2 tsp paprika powder
big pinch salt and pepper

To garnish:
Toasted almond slivers
Chopped parsley

Method:
For the rice:
-Heat the oil for the rice in a large pot over medium high heat, then add the sliced onions. Cook, stirring occasionally until onions have caramelized into a deep golden brown.
-Remove the onions from the pot, and reserve a big handful for garnishing the rice. Place the remaining caramelized onions in a blender, add 1 cup of water, the spices for rice, and the tomato paste and blend until a thick sauce forms.
-Add this sauce to the same saucepan you used to cook the onions, along with 3 additional cups of water, and the basmati rice. The liquid should cover the rice by about 1/2 inch or so. Bring to a boil, then cover with a tightly fitting lid and cook for 15-20 minutes on low heat until all the water has been absorbed. Set rice aside for 10-15 minutes without removing the lid to steam, and meanwhile, cook the fish.
For the fish:
-Heat the oil for the fish in a large skillet. Mix together the spices for the fish fillets and sprinkle both sides evenly with the spice mixture. When oil is hot, add the fish to the skillet and cook for a few minutes a side or until white and flaky and cooked through.
Assemble:
Place all the rice in a serving platter and top with the fish, the reserved caramelized onions, toasted nuts and parsley! Enjoy!!
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Ingredients :
-2/3 cup creamy peanut butter
-1 cup old fashioned oats
-1/2 cup ground flax seeds (1/4 cup flaxseeds ground up in a small food processor or spice blender)
-2-3 tbsp sweetened shredded coconut (optional)
2-3 tablespoons honey
Handful semi sweet chocolate chips

Method:
Combine all 5 ingredients in a medium bowl. Stir to combine. Place in the refrigerator for 15-30 minutes so they are easier to roll.

Roll into 12-14 balls and store in fridge for up to one week. Enjoy!

#chocolatecake #magnoliabakery #cakestagram #cakephotos #layercake #chocolate #ganache #foodblog #instayum #yummy #bakery #foodporn #foodtographyschool #foodphotography #slice #delish #foodfluffer #damnthatsdelish #nationalpeanutbutterday #peanutbutter #oats #energyballs #chocolatechip #healthysnack
So my weekend was pretty good, how about yours? 😍 Mansaf courtesy of my mother in law. Can’t get enough of this dish! I always put as many toasted nuts as I can. I know jameed can be quite decisive- how about you, love or hate?
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 #middleeasternfood #weekend #platter #rice #beautifulcuisines #lebanese #ganache #foodblog #instayum #yummy #bakery #foodporn #foodtographyschool #foodphotography #slice #delish #foodfluffer #damnthatsdelish #foodforthought #mansaf #jordanian #palestinian #lebanese
Loved @tosto.ksa ! Great outdoor kiosk concept wit Loved @tosto.ksa ! Great outdoor kiosk concept with plenty of seating that offers simple sandwiches and French toast options given to you in a convenient take away sliding box. Portions are relatively small but prices are fair and the actual taste is great! The truffled eggs brioche is delicious. Buttery fluffy bread, soft creamy scrambled eggs and truffle sauce with just enough truffle flavor to enhance without overpowering. The Nutella French toast is also a winner! Cinnamon scented with some biscuit crumbs on top. The ice cream was completely melted though, could have done without it. I want to try their caramel French toast but of course Layla overruled me and went with Nutella. She approved too!
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#chocolatecake #magnoliabakery #cakestagram #cakephotos #layercake #chocolate #ganache #foodblog #instayum #yummy #bakery #foodporn #foodtographyschool #foodphotography #slice #delish #foodfluffer #damnthatsdelish #croissant #croissants #cafe #pastry #almonds #frenchtoast #berries #nutella #truffle #brioche #scrambledeggs
Just posted the recipe for the chicken and lamb sk Just posted the recipe for the chicken and lamb skewers on the blog! You’ll also find a recipe for Kafta skewers there- save this post or head to https://everylittlecrumb.com/arabic-grills/ linked in bio for all the recipes. Nothing like good old fashioned juicy skewers with a little bit of char to set the weekend mood 😍 And I know you’ll love this recipe!
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#delish #shishtaouk #shishtaouk #skewers #bbqporn #chocolate #chickenrecipes #foodblog #instayum #yummy #winter #foodporn #foodtographyschool #foodphotography #grill #delish #foodfluffer #damnthatsdelish #kafta #kebab #hummus #grills #bbq #lebanesefood #middleeasternfood #lamb #redmeat #pitabread
Fluffy, soft and moist, this old fashioned orange Fluffy, soft and moist, this old fashioned orange cake is another @mrsclueless recipe that exceeded all my expectations. So yum! The only thing I did differently was work the orange zest into the sugar and add a tiny splash of orange blossom because I had a bottle just begging to be used. If you are living under a rock and not following @mrsclueless already, go now! Reposted her recipe below:

INGREDIENTS:
 
4 eggs, room temperature and separated (yolk from white)
1 1/2 cups sugar 300 g
1.5 tsp vanilla extract
1-2 tsp orange blossom water
zest of 2 oranges
1/2 cup vegetable or canola oil
1/2 cup room temperature butter 113 g
2.5 cups all purpose flour 312 g
2 tsp baking powder
1 cup fresh orange juice

INSTRUCTIONS:
 
Preheat oven to 350 F (180C) and prepare your cake pan by lightly greasing and lining with parchment paper or flouring. I used a 9 inch springform pan, you can also use a bundt cake.
Using your fingertips, work the orange zest into the sugar until the sugar has moistened and turned fragrant and changed into a pale yellow/orange color.
In the bowl of a mixer fitted with paddle or whisk attachment, mix the egg yolks, orange zest scented sugar, vanilla, and orange blossom water on medium high speed for 2-3 minutes or until pale yellow and fluffy.
Add the oil and the butter and mix until well combined.
Add the flour and baking powder and mix until just combined, then add the juice and mix until combined.

In a separate bowl (either with a handheld mixer, or transfer the cake batter to another bowl and thoroughly wash and dry the mixer bowl) use an electric whisk to whisk the egg whites on medium high speed for 2-4 minutes until they form peaks that hold their shape.
Fold the egg whites into the cake batter with a rubber spatula, I like to do this in three additions. Take care not to deflate the egg whites.
Pour batter into prepared cake pan and bake for 50-60 minutes or until skewer inserted in the center comes out clean. If the outside of the cake is browning too rapidly and the inside still isn't cook, cover loosely with foil for the remainder of the baking time. Start checking at 40 minutes, every oven is different.
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