Before we start into the recipe talk…
Happy 2nd birthday to So Much Yum!!! My little blog is getting so grown up *sniff*
Now we can move on…
I LOVE granola. Always have, always will. So it’s absolutely crazy that I’ve only made granola a handful of times and only have one So Much Yum granola recipe.
The craziness is ending NOW, starting with the second So Much Yum granola recipe!
I mean I’m an expert at eating granola, so my goodness I need to be an expert at making granola.
One thing I love about granola is that it’s so customizable. There’s an endless number of ingredient combinations, so there’s a granola out there for everyone! For this recipe I chose ginger + coconut as my main flavor profiles. I didn’t want to go TOO overly crazy with my second granola recipe, ya know?
With my first So Much Yum granola recipe I used puffed millet as an ingredient, and you’ll notice I used it again with this one. I feel like puffed millet doesn’t get enough credit; I honestly didn’t even know it existed 1.5 years ago. Now it’s like one of my food besties.
The little puffed grains are small enough that they incorporate perfectly into granola. And by using them instead of all oats, you get the bulk you want with a granola but with fewer calories. I tend to fall into the volume eater category, so I’m all about the bulky, lower calorie foods!
When making granola, you obviously need some sort of liquid/stickiness to bind the ingredients together. Maple syrup is one of those ingredients for this recipe (which also provides the sweetest that’s obviously necessary to good granola!), and the other is raw coconut butter!
In general, coconut butter straight out of a jar is a bit too thick to stir into granola. But coconut butter has such a fabulous flavor that I wanted to incorporate it in this recipe! Thankfully, I already knew a super simple way to thin it out to a stir-able consistency.
Long story short, I’ve done a lot of nut/seed butter thinning because no smoothie bowl, oatmeal, or fruit/banana “ice cream” is complete without that oh-so-sassy drizzle. And most nut/seed butters are a completely uncooperative drizzle consistency.
So I made it a priority to figure out the art of the drizzle.
The most important thing I learned in my drizzle experiments: DO NOT use water as the thinning agent.
Water and oil don’t like each other unless they have A LOT of help. I apparently forgot this scientific factoid from dietetics school because I tried at least 3 times to thin nut/seed butters with water. And every time the butters turned into a gross, oddly dried out, unsalvageable smear of nut buttery nastiness.
But almond milk, my friends. Almond milk is the business. It thins out nut/seed butters like magic! So far I’ve tried it with coconut butter, peanut butter, cashew butter and pecan butter. All of them turned out lovely, perfect for easy stirring and fabulous drizzles.
To clarify, I use unsweetened almond milk (either plain or vanilla varieties), and I haven’t experimented with other non-dairy milks so I can’t speak to their butter-thinning abilities. I have to imagine most non-dairy milks would work just as well as almond milk though.
Even though this recipe is a pretty healthy one, I decided to let my husband be my taste tester 😉 I’m happy to report that it got the glorious firefighter husband approval! It’s always a proud day in my kitchen when that happens. Especially when I sneak my fave vegan protein powder into a recipe and he can’t even tell!
- 1.5 cups old-fashioned rolled oats
- 1 cup puffed millet
- ¼ cup raw walnuts, chopped
- 1 scoop vegan protein powder
- 2 Tbsp ground chia seeds
- ¼-½ tsp ground ginger (¼ gives a pretty mild ginger flavor)
- ¼ tsp salt
- 3 Tbsp pure maple syrup
- 3 Tbsp coconut butter thinned with 3 Tbsp unsweetened almond milk*
- Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine all dry ingredients (oats through salt) and stir to evenly distribute. Add maple syrup and thinned coconut butter. Stir well until all dry pieces are thoroughly coated.
- Spread granola onto prepared baking sheet and press down slightly (this helps the granola stick together while baking and form those yummy clumps).
- Bake for 10 minutes. Remove from oven, gently stir, and press down slightly again with the back of a spatula.
- Return to the oven and bake for an additional 8-10 minutes, or until lightly golden.
- Let granola cool completely on baking sheet (this allows the granola to harden properly) before eating or storing in an airtight container.