Oat Crumble Granola - Becca Piastrelli

Hey there,

creative gal!

You’ve landed on a post I wrote a few years ago -
back when I was known as The Dabblist and was exploring all sorts of ways I could create beautiful things with my hands. It was a powerful time for me — awakening my creativity after suppressing it for so long — but this space has since evolved to reflect the woman I’m becoming.

Let me be clear. This isn't your typical crunchy granola. This is an indulgent treat that I can't seem to make enough of, it disappears quickly as soon as it's made. Get into it.


1/2 c. old-fashioned rolled oats

1/4 c. slivered almonds

1/4 c. raw pepitas

2 tbsp coconut oil

1/4 c. natural cane sugar

1/4 tsp. vanilla extract

1/4 tsp sea salt

Preheat oven to 350 F.

Combine vanilla, sugar, and salt in a small bowl. Melt the coconut oil in a small saucepan on low heat, and add to the mixture. Stir in oats, almonds, and pepitas to coat evenly. Spread the mixture on a cookie sheet (lined with parchment paper) and bake until dry and toasted for 20 mins. Set aside to cool.

You can eat this any way you'd like, but I find it best sprinkled on ice cream, pudding, or this vegan lemon creme I made from the Sprouted Kitchen cookbook.

(image via Seraphina Ullalong)

Adapted from Sprouted Kitchen

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