Vegetarian Recipes

Cardamom Maple Pecan Granola Recipe (No Oil)

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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

Ingredients

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)
4 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

Instructions

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.

Notes

** 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

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.

Vegetarian Recipes

Lemon Ricotta Pasta

Here’s a quickie recipe for those nights when you just need something fast and delicious. This Lemon Ricotta Pasta is super fast, light, and fresh, which makes it perfect for an easy weeknight dinner during the summer. The bright lemon flavor perfectly compliments the light and creamy ricotta, and the little pops of sweetness from the peas make every bite a little more interesting. Simple, fresh, and easy.

Originally posted 3-4-2011, updated 6-8-2022.

Do I Have to Use Fresh Lemon?

This is one of those recipes where you really do want to use a fresh lemon instead of bottled juice. The zest from the lemon adds a ton of bright, summery lemon flavor to the pasta without making the sauce too sour. We add just a little of the juice to balance the creaminess of the ricotta, but the zest is where you’re getting all that gorgeous sunny lemon flavor!

Not All Ricotta is Created Equal

I find there is quite a bit of variation in the quality of ricotta from brand to brand. Some are smooth, mild, and sweet like fresh milk, while others are bland and grainy. My preferred brand is Galbani, but they didn’t have any at the store when I went, so I got the generic Kroger brand. It was definitely a bit grainy, but the pasta was still quite delicious despite that!

Also, make sure to get whole milk ricotta. Low-fat ricotta just doesn’t hit the same in this recipe.

What Else Can I Add?

This simple pasta is a great jumping-off point for making a more elaborate pasta, if that’s what you’re in the mood for. Try adding some sliced chicken breast, fresh basil, or fresh spinach. Garlic butter shrimp would also go great with this pasta!

What to Serve with Lemon Ricotta Pasta

This pasta is so light and fresh that I suggest keeping any side dishes really simple, light, and fresh as well. I would go with a super simple side salad, or maybe some roasted asparagus and tomatoes.

Lemon Ricotta Pasta

Lemon Ricotta Pasta is light, fresh, and quick to prepare, making it the perfect pasta for weeknight dinners in the summer.

Course Dinner, Lunch

Cuisine American

Total Cost $4.27 recipe / $1.07 serving

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 400kcal

Author Beth – Budget Bytes

Ingredients

1 lemon $0.89
8 oz. pasta* $0.67
1 cup frozen peas $0.50
1 clove garlic, minced $0.08
1 Tbsp butter $0.11
1 cup whole milk ricotta $1.60
1/4 cup grated Parmesan $0.36
1/4 tsp salt (or to taste) $0.02
1/4 tsp freshly cracked black pepper (or to taste) $0.02
1 pinch crushed red pepper (or to taste) $0.02

Instructions

Zest and juice the lemon. You’ll need about ½ tsp zest and 1 Tbsp lemon juice.
Cook the pasta according to the package directions (boil for 7-10 minutes, or until tender). Before draining, reserve about 1 cup of the starchy water from the pot.
Place the frozen peas in the colander before draining the pasta so the pasta will thaw the peas as it drains.
Add the butter and minced garlic to a large skillet and sauté over medium heat for 1-2 minutes, or just until the garlic is fragrant.
Add the drained pasta and peas, and about ½ cup of the starchy pasta cooking water to the skillet with the butter and garlic. Stir to combine, then turn off the heat.
Add the ricotta, Parmesan, 1 tablespoon lemon juice, and ½ teaspoon lemon zest to the skillet. Stir until everything is well combined, the residual heat from the skillet and pasta have warmed the ricotta, and the ricotta has formed a creamy sauce. Add more of the warm reserved pasta water if needed.
Season the pasta with salt, pepper, and crushed red pepper to taste. Serve warm.

Notes

*Use any short shape pasta.

Nutrition

How to Make Lemon Ricotta Pasta – Step By Step Photos

Zest and juice one lemon. You’ll need about ½ tsp of zest and 1 Tbsp juice.

Cook 8oz. pasta according to the package directions (boil for 7-10 minutes, or until tender). Reserve about 1 cup of the starchy pasta water before draining.

Add 1 cup of frozen peas to a colander, then pour the boiled pasta over top to thaw the peas as you drain the pasta.

Add 1 Tbsp butter and 1 clove garlic to a large skillet. Sauté over medium heat for 1-2 minutes, or just until the garlic becomes very fragrant.

Add the still-hot pasta and peas to the skillet along with about ½ cup of the hot reserved pasta water. Stir to combine, then turn off the heat.

Add 1 cup whole milk ricotta, ¼ cup grated Parmesan, 1 Tbsp lemon juice, and ½ tsp lemon zest to the pasta. Stir until the ingredients are combined, the residual heat from the pasta and skillet have warmed the ricotta, and the ricotta has turned into a creamy sauce.