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Vegetarian Recipes

Cardamom Maple Pecan Granola Recipe (No Oil)

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.

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 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.

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.

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.

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


  • 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)
  • 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


  • 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.


** 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 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.

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Vegetarian Recipes


“I want you to come watch the movie with us ON the couch, not be in the kitchen!”

I’ve been filling out this one-question-a-day journals for moms that I received for Christmas. It records a little thought or memory over the last year, and then starts again, so you can see how your answers change over a few years. One of the recent ones, prompted me to jot notes about what I am learning as a mom, and I found the question so general I was basically annoyed. I am a romantic, and also wildly pragmatic. In the span of a day I can tear up over the depths of love I feel for my kids, and also wish for them to have a mute button. We all have worlds within us; mothering pushing me into the corners of myself I am sometimes proud of or other corners ashamed of, but am I learning? Yes, every single day. Sometimes in the moment and other times after a particular season. But in 2021, my answer in the bullet journal was that I see my kids are wanting me to play with them. They aren’t registering all the service and shuttling and laundry and what it takes to pull off a week, they just want to play WITH me. It’s natural for me to move within lists and tasks and responsibilities and hustling, but playing is something I have to pay attention to. For them and for me. We usually do a family movie on Friday nights and my son (6.5), see quote above, pointed out that I don’t actually watch the movie, I tinker in the kitchen and he wants me in the couch cuddle. Flattered, and found out that I’d rather make granola than watch The Croods 🙂 So from annoyed, to passing on the question to fellow parents, what are you learning? Try not to be annoyed. Maybe circle back to it.

I published this recipe over on SKCC a few weeks ago and wanted it to live here. We’re trying to find more family-friendly vegetarian recipes (it’s easy for me to fill up on roasted veggies and big salads, not so much for the kids). This batch lasts us two meals – once with noodles, maybe half zoodles, and the second round on toast or english muffins with cheese melted on top, like a pizza sort of thing? It freezes well and is great to deliver to new parents.


Serves 6


2 Tbsp. of extra virgin olive oil
1 small yellow onion – roughly chopped
3 cloves of garlic
sea salt to taste
pepper to taste
1 head of cauliflower (about ¾ lb. or 12 oz. riced)
1/2 cup of raw walnuts pieces
1/2 tsp. of Italian seasoning
1/2 tsp. of fennel seeds – crushed
2 Tbsp. of tomato paste
2 Tbsp. of balsamic vinegar
1/2 cup of red wine (or broth of any sort, and double the vinegar to mimic the wine’s acidity)
28 oz. of canned, crushed tomatoes
1/2 cup of red lentils
red pepper flake to taste

For serving

12 oz. of pasta or choice, zoodles, etc.
fresh, torn basil


In a large Dutch-oven or stockpot, heat the olive oil over medium low heat.

In a food processor, pulse the onion and garlic into smaller bits. Add them to the pot with a big pinch of salt and pepper. Sauté to soften, about 3 minutes.

Pulse up the cauliflower florets to get a rice-like texture. Add the riced-cauliflower to the pot and sauté to soften, about 5 minutes.

Pulse the walnuts in the processor and add those to the pot along with the Italian seasoning, fennel seed, another few generous pinches of salt and pepper, tomato paste and balsamic vinegar. Sauté until fragrant.

Add the red wine, cook about 3 minutes, then add the crushed tomatoes, ½ cup water, lentils, pinch of pepper flakes and stir to combine. Turn the heat to low, put the cover ajar and let it simmer gently for 30-35 minutes. Turn off the heat, taste for seasoning and adjust.

Cook your pasta or zoodles according to instructions. Top with cauli Bolognese, grated cheese, fresh basil and enjoy!

The Bolognese will keep in the fridge for a week and can be frozen for a few months.

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