Cranberry Muesli & Apricot Pecan Granola (Oil-free)

Cranberry (Christmas) Muesli and Apricot Pecan Granola (Oil-free) from The 40-Year-Old Vegan
Cranberry (Christmas)Muesli

Ingredients

• 1 c. rolled oats, uncooked
• ¼ c. hazelnuts, lightly toasted or raw, chopped
• ½ c. dried cranberries
• ¼ c. dried, unsweetened coconut flakes (plus extra for garnish)
• 2 T. pumpkin seeds, lightly toasted or raw
• 4 T. agave nectar or maple syrup
• Pecan halves for garnish
• Nut milk of your choice

Directions

1. Combine all dry ingredients and mix until evenly distributed.
2. Pour into bowls. Top with maple syrup or agave, pecan halves and coconut. Add plant-based milk and enjoy!

Makes 2 servings.
 Apricot Pecan Granola (Oil-Free*)

• 1 c. oats
• 1/3 c. pure maple syrup preferred brand Cadia
• ¼ t. salt
• ½ t. pure vanilla extract
• ¼ c. unsweetened coconut flakes (plus extra for garnish)
• ¼ c. chopped pecans (plus pecan halves for garnish)
• ¼ c. apricots, cut into small pieces (I use kitchen scissors instead of a knife for easier cutting)

Directions

1. Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. In a mixing bowl, combine oats, maple syrup, salt, vanilla extract, coconut, and pecans. Mix thoroughly until all ingredients are combined and coated with the maple syrup.
3. Spread mixture onto parchment lined baking sheet into one solid piece about ¼ inch thick. Bake for 10 – 15 minutes or until edges start to brown.
4. Remove from oven and let cook for 30 minutes. Do not stir.
5. When the mixture has cooled, break it up into clusters in a mixing bowl and add apricots. Mix until thoroughly combined.
6. Serve in bowls with added coconut and pecans for garnish. Add your favorite plant-based milk and enjoy.

Makes 3 servings
*Oil-free technique from https://www.feastingonfruit.com/