Perhaps it is too much of a cliche, but I am a proud granola-eating vegan. I love the crunch, the chew, the sweetness, all of it. I like it stirred into soy yogurt, sprinkled on top of fruit, made into bars, covered in rice milk, as a topping for ice-cream, on porridge (double oatage!), should I stop now?
In my opinion, oats are crazy good, and for me they’re the best way to start your day. And, if oats are crazy good then granola is phenomenally crazy good.
Okay, so of all the oats dishes out there granola may not be at the top of the health list, but boy does it taste good. What I’ve tried to do with this granola recipe is to healthify it. Just a tad. So there’s no added sugar, and instead, vegan sweeteners with coconut oil in place of butter or other oil.
Enjoyed once or twice a week and as part of a healthy breakfast (remember, a little goes a long way) this is a great way to get your granola hit with a little less guilt than usual. Forget shop bought granola, homemade is the way to go. In the cost-stakes, it’s easier on your wallet, in the taste-stakes, it’s nicer on your palate and in the health-stakes, it’s better for your insides.
Despite the slight changes I made this granola is remarkably traditional in taste. I was super pleased with the result and I hope you are too.
- 1 cup rolled oats
- 1/4 cup raw almonds
- 1/4 cup pumpkin seeds
- 1/4 cup desiccated coconut
- 1/4 cup flaked almonds
- 1/4 cup sultana raisins
- 1/2 tsp cinnamon
- 1 tsp coconut oil
- 3 tsp agave nectar
- 1 heaped tsp malt syrup (rice) or date syrup
- 1 tsp maple syrup
1. Pre-heat the oven to 175 degrees celsius/350 fahrenheit.
2. Put the oats in a baking tray and bake for 10 mins.
3. Meanwhile roughly chop the raw almonds. Put the oil, agave, malt syrup and maple syrup into a pan and bring to the boil. Let it gently bubble away for a few minutes or until you remove the oats from the oven.
4. Remove the oats from the oven and transfer to a large bowl. Stir in the cinnamon, chopped almonds, pumpkin seeds and desiccated coconut. Pour in the syrup mixture and thoroughly combine - I like to use two rubber spatulas, as you can incorporate it easier this way. Return to oven and bake for a further 20 minutes.
5. Check the granola at 10 mins and give it a stir. Remove it after the full 20 mins and stir in the flaked almonds. Return the granola to the oven for a final 10 mins.
6. Take it out of the oven, give it another stir and allow to cool completely before stirring in the sultana raisins. Store in an airtight container.