Vegan Granola

Crispy, clustery, golden, and infinitely better than anything from a packet. Once you make your own granola you will never go back — it fills your kitchen with the most incredible smell and lasts all week!

Servings: 2

Prep time: 10 mins | Bake time: 25 mins | Total: 35 mins | Stores for 2 weeks

INGREDIENTS

• 4 cups rolled oats

• 2 cups mixed nuts roughly chopped

• 1 cups pumpkin seeds

• 1 cups coconut flakes

• 6 tablespoons maple syrup

• 4 tablespoons coconut oil melted

• 2 teaspoons vanilla extract

• 2 teaspoons cinnamon

• 1 pinch salt

• 1 cups dried cranberries or raisins

INSTRUCTIONS

1. Preheat oven: Preheat your oven to 160°C (325°F). Line a large baking tray with parchment paper.

2. Mix everything: In a large bowl, combine 4 cups rolled oats, 2 cups mixed nuts roughly chopped, 1 cups pumpkin seeds, and 1 cups coconut flakes. In a small bowl whisk together 6 tablespoons maple syrup, 4 tablespoons coconut oil melted, 2 teaspoons vanilla extract, 2 teaspoons cinnamon, and 1 pinch salt. Pour the wet mix over the dry and stir until every oat is coated.

3. Bake: Spread the granola onto your prepared tray and press it down firmly with the back of a spatula. Bake for 25 minutes until deep golden, rotating the tray halfway through. Don't stir!

4. Cool completely: Remove from oven and let the granola cool completely on the tray without touching it — this is how the clusters form! Once cool, scatter over 1 cups dried cranberries or raisins and break into chunks.

5. Store: Store in an airtight jar for up to 2 weeks. Serve with plant milk, yoghurt, or eat by the handful straight from the jar!

Nutritional Info (per serving): 

Calories: ~380 | Protein: 10g | Carbs: 48g | Fat: 18g | Fibre: 6g

💡 Tip: The secret to big clusters is pressing the granola firmly into the pan before baking and NOT stirring it during the first 15 minutes!

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