Vegan Granola is super easy to make and so much cheaper to make at home than it is to buy readymade. Enjoy it for breakfast or snacks with dairy-free yogurt, a splash of cold plant-based milk, or just eat it by the handful!
PREP TIME: 5 minutesminutes
COOK TIME: 20 minutesminutes
TOTAL TIME: 25 minutesminutes
Servings: 6cups
Ingredients
2 cups (180grams)rolled or old fashioned oats, use certified gluten-free for gluten-free granola
1 cup (85 grams)raw nuts of choice, almonds, pecans, walnuts etc (or more pumpkin or sunflower seeds for nut-free)
½ cup (80 grams)shelled pumpkin, sunflower or hemp seeds, or a mix of all 3
½ cup (25grams)puffed rice (optional)(adds fantastic texture - If you don't use it make up the quantity with more oats, nuts or seeds)
6tablespoonscreamy nut or seed butter of choice
¾ cup (180mls)brown rice syrup or maple syrup, brown rice syrup will give you bigger clusters
½teaspoonfine sea salt, note that if you use iodized (table) salt instead, you will need to use less
1teaspoonground cinnamon
1teaspoonvanilla extract
1cupdried raisins, sultanas, cranberries, tart cherries or chocolate chips, or any other dried fruit (chopped if it's something like apricots or dates)
INSTRUCTIONS
Preheat oven to 350°F (175 °C), and position an oven shelf on the lowest level.
Line a large baking tray with parchment paper or a silicone baking mat.
To a large bowl, add the oats, nuts, seeds and optional puffed rice. Stir to combine.
To a medium bowl, add the nut/seed butter, syrup, salt, cinnamon and vanilla. Whisk together to combine.
Pour the wet mixture into the oaty mixture and stir together really well with a wooden spoon or spatula until everything is combined, damp and sticky.
Tip onto the prepared tray and spread out evenly so it's about 3/4 inch deep.
Bake on the lowest oven shelf for 10 minutes then remove from the oven and stir it up with a spatula so it cooks evenly. When you've finished stirring it, press it down all over hard with the spatula or the bottom of a mug. This helps stick it together and will form lovely big clumps when you crumble it later.
Return to the oven and bake for another 10 to 15 minutes or until golden on top and smelling toasty.
Remove from the oven and sprinkle the dried fruit/chocolate chips over, then let it cool down completely on the tray. The granola will harden as it cools.
Using your hands, break the granola up into chunky pieces and transfer it to an airtight container. It will keep for 6 to 8 weeks.