Fall Butterscotch Granola

45 minutes
Don't get us wrong: we LOVE a good smoothie (even in the Fall) for breakfast. But this Fall Butterscotch Granola recipe might be our new favourite on the list! And bonus points because it's so easy to bring it to class or for a quick snack at work.

Fall Butterscotch Granola

You know when you cook a batch of homemade granola, and all your house smells like heaven? It's exactly where we're at with this new recipe! 

Ingredient (3 servings)
1 cup Quick cooking rolled oats
1/4 cup Textured vegetable protein (TVP)
1/4 cup Pumpkin puree
1/4 cup Pumpkin seeds
1 serving Vegan Pro - Butterscotch
2 tbsp Organic Chia Seeds
2 tbsp Plant-based milk
tbsp Coconut oil

2 to 3 tbsp Vegan caramel

Method :

1. Preheat oven to 325°F, and line a baking sheet with parchment paper.

2. In a bowl, place all the ingredients except the caramel to mix.

3. Spread the mixture on the baking sheet. Place in the oven for 20 minutes, and stir halfway through cooking.

4. After 20 minutes, remove the granola from the oven. Place in a large bowl, and add the caramel. Mix with a spoon. Put back in the oven for 5 to 10 minutes, so the caramel adheres well to the granola.

5. Remove from oven. Let cool completely on the sheet.

Side dish ideas :

With a plant-based milk to create the cereal effect
On yogurt
To nibble like this as a snack

By Popote ta vie
Writer at RAW Nutritional


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