Vegan Granola
Author:Quick and easy Vegan Granola with delicious crunchy, toasty, oaty clusters! Enjoy for breakfast with some dairy-free yogurt or a splash of cold plant-based milk, or snack on it by the handful!
Ingredients
- 2 cups (180 grams) 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 (25 grams) puffed rice (optional) (adds fantastic texture - If you don't use it make up the quantity with more oats, nuts or seeds)
- 6 tablespoons creamy nut or seed butter of choice
- ¾ cup (180 mls) brown rice syrup or maple syrup , brown rice syrup will give you bigger clusters
- ½ teaspoon fine sea salt , note that if you use iodized (table) salt instead, you will need to use less
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup dried 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 ¾ 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. I find glass jars keep it freshest. It will keep well for about 2 months.
NUTRITION
Serving: 0.5cup | Calories: 250kcal | Carbohydrates: 35g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Sodium: 140mg | Potassium: 325mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 3mg
