By Guest Chef, Jenné Claiborne

This recipe for So Buddhalicious Granola comes to us from Jenné Claiborne and Isabelle Steichen of SoBuddhalicious, a vegan meal planning company based in New York City. These lovely ladies joined us as guest chefs for Shindig. They whipped up this version of a delicious and healthy granola that can be eaten as a snack, with your favorite non-dairy milk or yogurt, or on top of their popular French Toast Buddha Bowl. With few ingredients and a light touch, this granola is quick to make. The recipe makes about 8 ounces, so be sure to double, or triple it, since it’s so fantastic!

So Buddhalicious Granola

a vegan meal planning company based in New York City. These lovely ladies joined us as guest chefs for Shindig. They whipped up this version of a delicious and healthy granola that can be eaten as a snack,

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Cook Time 15 minutes mins

Total Time 15 minutes mins

Ingredients

  

• 1 cup of oats
• 1/2 cup raw cashews, chopped
• 1/2 cup raw pepitas
• 10 to 12 medjool dates, pitted, chopped up in big chunks (chopped up dried apricots or raisins are delicious too!)
• 1 tbsp of maple syrup
• 1 tsp of cocoa powder
• 1 pinch of cardamom
• 1 pinch of salt

Instructions

 

• Preheat oven to 400°F. In a mixing bowl, combine all the dry ingredients and then add cocoa powder and mix in maple syrup. Stir well. Take out a baking sheet, cover with parchment paper and pour granola mix on top. Bake in the oven for 10 to 15 minutes or until golden brown. Careful not to burn it (can happen easily due to the maple syrup). Take out, cool off, and enjoy.

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