Best Homemade Granola (Vegan & Gluten-Free)
Hello readers! As you've likely noticed, I've been on quite the soup kick this winter. Easy, quick and satisfying - and a great way to use up produce that's on it's way out. Now that Spring is (ever so slowly) peeking it's head around the corner, it's time to cool things down as the weather warms up. You should expect a few refreshing breakfast-related posts to come your way - starting today with my absolute favourite vegan granola.
The original recipe came to me via my best friend over at Bites Of Sweetness, and I've been hooked ever since. Never go back to store-bought granola again. Keep it simple with wholesome ingredients, no fillers or preservatives. One of the many things that I love about this recipe is it's versatility. You can change up your nuts, seeds, fruits, and spices as you wish.
EASY HOMEMADE VEGAN GRANOLA VARIETIES
PUMPKIN CHAI GRANOLA
Use pumpkin seeds instead of nuts. Add 1 tsp nutmeg & 1/4 tsp clove.
LEMON POPPY GRANOLA
Omit the cinnamon and dried fruits. Add the zest and juice from one lemon. Add 1 tbsp poppy seeds.
GINGER ZINGER GRANOLA
Instead of dried fruits, add chopped candied ginger.
CHERRY ALMOND GRANOLA
Use almonds for nuts, and dried cherries for fruits. Add 1 tsp almond extract to wet ingredients.
If you're looking for my delicious chocolate granola, click here!
Best Ever Homemade Granola (Vegan & Gluten-Free)
recipe by allison sklar, adapted from lisa terziyan @bitesofsweetness
4 cups large rolled oats3 tbsp brown sugar1 cup chopped nuts, or whole seeds (My favorites are almonds and pumpkin seeds)1/2 cup unsweetened (unsulphured) coconut flakes4 tbsp ground flax seeds 1/4 tsp sea salt1 1/2 tsp cinnamon
2 tsp natural vanilla extract or 1 tsp almond extract
1 cup mixed chopped dried fruit (dates, raisins, etc)
100g unrefined coconut oil
90g honey, agave, or maple syrup
Preheat oven to 300F. Line two rimmed half sheet pans with parchment paper.
Mix together all the dry ingredients (EXCEPT for the dried fruit) in a large bowl. In the microwave, or on the stove, melt the coconut oil, honey and vanilla together in a small bowl. Add to the dry ingredients and mix everything until thoroughly coated. Separate onto the two small baking sheets (or one full-sized sheet pan) and bake for about 20 mins.
Take the trays out and add the dried fruit, incorporating with a heatproof spatula or wooden spoon. Continue baking for another 15 mins. (Set a timer and be careful not to over-bake!) The oats & coconut should be starting to brown.
NOTE: It might not seem crisp when you first take it out, but don't fret - it will firm up once it cools. Leave it to cool down COMPLETELY (so that it can do it's thing and get all crispy crunchy!) and then break it down by hand into clusters.
Store in an airtight container up to a month.