---
title: Sweet and Salty Granola
servings: 10
course: breakfast
source:
  name: Rainbow Plant Life
  author: Nisha Vora
  url: https://plans.rainbowplantlife.com/recipes/sweet-and-salty-granola
image: https://imagedelivery.net/2iqVZVZ93QVmZXnzq-5uHA/sweet-and-salty-granola/AIH9j5ODQQQOICBCXLn04/500
prep time: 15 minutes
cook time: 30 minutes
diet: Vegan
nutrition:
  calories: 365 kcal
  fat: 20 g
  carbohydrates: 41 g
  sugar: 16 g
  protein: 7 g
  fiber: 5 g
  sodium: 377 mg
tags: [breakfast, sweet, salty, granola, vegan, meal-prep]
---

Gather: @mixed raw nuts and seeds of choice{1%cup}(see Note 1), @old-fashioned rolled oats{3%cup}, @white sesame seeds{3%tbsp}, @orange zest{1.5%tsp}, @ground cinnamon{1%tsp}, @pure maple syrup{0.33%cup}, @organic brown sugar{3%tbsp}, @neutral-flavored oil{7%tbsp}, @fine sea salt{1.5%tsp}, @vanilla extract{1.5%tsp}, @dried blueberries{0.5%cup}(cherries, or cranberries; see Note 2). For the for serving:: @Good-quality creamy vegan yogurt or soy milk{}(see Note 3), @A few handfuls of berries or chopped fruit of choice.

Position a rack in the middle of the oven and preheat the oven to 325ºF / 165ºC. Line a rimmed sheet pan with parchment paper.

For nuts, finely chop; for seeds, leave whole.

In a large bowl, add the oats, nuts and seeds of choice, sesame seeds, orange zest, and cinnamon. Stir to combine.

In a small saucepan over medium heat, add the maple syrup, brown sugar, oil, and salt. Warm for ~{2-3%minutes}, whisking frequently until well combined and the salt has dissolved. Take off the heat and whisk in the vanilla.

Immediately pour the warm liquid mixture into the bowl with the oat mixture. Stir well to combine until all of the oats and seeds are thoroughly coated. Don’t add the dried fruit now.

Transfer the mixture to the rimmed sheet pan and spread it out with your hands. Use your fingers to push half the granola to the left side of the pan and the other half to the right side. There should be an empty line running down the middle of the pan, about 3 ½ inches (9 cm) wide, with the granola evenly divided between both sides. If you went to Bible school like me, imagine it’s as if you are “parting the Red Sea.” Then, press down on the granola and push it together as much as you can, keeping the piles separated (this helps it stick together while cooling).

Bake in the preheated oven for ~{15%minutes}. Then rotate the pan 180º for even baking but do not stir. Bake for another 15 to 18 minutes, until the top is nicely golden and dry to the touch.

Set aside the granola and add the dried fruit (no touching!). Allow to cool, without touching, for ~{1%hours}. Use your hands to break the granola into large clusters.

Add granola to bowls and serve with yogurt or milk and fruit.

> My favorite combo of nuts/seeds in this recipe is pistachios, walnuts, and pepitas.
> Or, use finely chopped dates or finely chopped dried apricots.
> I love serving this with soy milk, as the soy-sesame flavor combo is lovely.
> Storage: Store granola in an airtight jar or container in the pantry for up to 2 weeks. Add to bowls with yogurt/milk and fruit right before serving.
> Storage: Got more leftovers? This granola is freezer-friendly! Freeze in an airtight container. Allow to thaw at room temperature overnight before enjoying.