ABOUT
Step into the world of Veggie Inspired, curated by the talented Jenn Sebestyen, a culinary virtuoso with a passion for crafting simple and flavorful plant-based recipes tailored for families. Nestled in Chicagoland, Jenn seamlessly juggles her roles as a working mom, sports enthusiast, and a coach's wife while finding joy in life's simple pleasures like reading, yoga, and the occasional post-bedtime chocolate treat. However, it's in the kitchen where Jenn truly shines, transforming traditional American favorites into wholesome, plant-based delights.
An accomplished author, Jenn penned "The Meatless Monday Family Cookbook" and co-authored "The Meat-Free Kitchen" and "Plant-Based Diet Cookbook For Dummies." Her culinary expertise extends to prominent platforms, including CBS' "The Doctors" and publications like Women’s Health, Fitness, Taste of Home, Buzzfeed, and Huffington Post. Veggie Inspired, initially a documentation of Jenn's 30-day whole foods plant-based challenge, has evolved into a continual source of inspiration for those seeking a vibrant and healthful plant-based lifestyle.
Jenn believes in the powerful health benefits of a well-rounded whole foods plant-based diet, showcasing that nutritious eating can be both delectable and accessible. Encouraging others to embark on their unique health journeys without judgment, she welcomes all to Veggie Inspired. Here, amid mouthwatering recipes, Jenn shares the joys of plant-based living, proving that each meal is an opportunity to savor both health and flavor.
RECIPE DETAILS
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Serves: 18 servings
INGREDIENTS
3.5 cups old fashioned rolled oats gluten free, if desired
¼ cup chopped raw pecans
¼ cup flaxmeal
¼ cup ground coffee be sure to use a coffee you really like
¼ cup chopped Medjool dates pitted
½ cup runny almond butter I like Trader Joe's Raw Creamy Almond Butter
½ cup brown rice syrup
1 tablespoon pure vanilla extract
½ teaspoon sea salt
2 tablespoon water to thin
DIRECTIONS
1. Preheat oven to 325°F.
2. Combine oats, pecans, flaxmeal, dates, and ground coffee in a large mixing bowl.
3. In a small pot on the stove over medium-low heat, combine the almond butter, brown rice syrup, vanilla extract, salt, and water. Whisk until smooth. If the mixture seems too thick still, add additional water 1 tablespoon at a time until pourable.
4. Pour the almond butter mixture over the oats mixture. Stir really well to ensure all the dry ingredients are moistened.
5. Spread the mixture in fairly even layer onto a rimmed baking sheet, but with very little, if any, space between the ingredients. This is how you’ll get the nice big clumps of granola!
6. Bake for 25 to 28 minutes, shaking the pan and flipping the mixture over as best you can about halfway through.
7. The granola will continue to crisp up as it sits, so don’t over-bake or it will burn.
8. Let cool before eating. Store any leftovers in an airtight container on the counter for for 7 to 10 days.
SOURCE
https://www.veggieinspired.com/coffee-granola/
