easy vegan granola
I don’t know about you, but granola is up there in my list of favourite things to eat for breakfast – excluding pancakes, of course, but including battered delights is just unfair, they’ll win every time hands down. I’m talking solely about your typical, quick and easy breakfast things like cereal or toast. That’s why I love this simple vegan granola recipe – it’s filling enough to get you through the morning and it has far more flavour than those horrible cardboard-esque cereals you can get in the supermarket.
It took me quite a while to actually make granola myself – for some reason it didn’t even occur to me that it was something I could make at home. And that meant whenever I wanted granola, I had to get the store-bought stuff that’s packed with sugar and often honey – a definite no-no. So I started looking around to get inspiration for a recipe I could create myself. Turns out it’s super simple. I’m talking so straightforward that you’d have no problem even if you haven’t perfected beans on toast yet (probably).
This vegan granola recipe is packed with fruit and nuts, which makes it a great way to start the day. A big bowl will give you a tonne of energy and flavour that is sure to keep you satisfied – it may even help stave off some of those pesky elevensies cravings (I know those all too well!). If you’re worried it’s going to be a hassle to make then let me tell you now: it’s so simple and definitely worthwhile. The best part is that once you’ve given one recipe a go, you’ll be raring to experiment with your own flavour combinations. Swap out the agave syrup for maple or sub the nuts for more seeds – the world is your vegan oyster.
ALSO (yes, I know you’re already convinced but just humour me…) not only does this taste better but you can alter the amount of fat and sugar to ensure you’re opting for a healthier option. None of that processed nonsense – just pure deliciousness.
- 2 1/2 cups of rolled oats*
- 1/2 cup of mixed nuts and seeds (we had pecans, almonds, pine kernels and sunflower seeds)
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- 1 tbsp light brown sugar
- 1/4 cup melted sunflower margarine or vegetable oil
- 3 tbsp agave syrup
- 1/2 cup of dried cranberries and raisins
- Start by preheating the oven to 150C, then mixing the oats, nuts**, sugar and cinnamon together in a large bowl. In a separate bowl stir the melted margarine, agave syrup and vanilla essence together, then add to the oat mixture and mix well. This may be a little difficult to combine as it stays fairly dry - persevere until it is all completely coated!
- Spread the mixture out evenly and thinly on a tray lined with baking paper and put in the oven for 15 minutes. Take it out of the oven, move the mixture around and put back in to cook for a further 10-15 minutes, until the oats turn a golden brown colour.
- Take out of the oven and allow to cool and crisp up. Once cooled, add the dried fruit and mix together. Place in an airtight container or Kilner jar for storage. Enjoy with some dairy-free milk of your choice for a healthy and filling breakfast!
- * to ensure this recipe is gluten-free, use certified gluten-free oats.
- ** if you prefer the nuts a little less toasted, add them in half way through the baking instead of at the start - this is totally up to your preference.