- Preparation Time 10 Minutes
- Cooking Time 45 Minutes
- 10 Servings
Dairy-free, Vegan, Vegetarian
The thing I have against most commercial granola is that they come loaded normally with refined sugar. They are often advertised as this healthy, wholesome and natural breakfast cereal.
I prefer to make my own, sweetened with organic maple syrup and packed with healthy proteins and carbs.
When it comes to making your own granola you need your base cereal, some crunch element, something sweet and a flavour.
In my mind there are a few simple rules
- Do not store or break into clumps until it is completely cool. It will not retain its crunch and go soft if it is stored while still warm.
- Make sure the dry ingredients are thoroughly coated in the syrup. Your granola will not stick together if not properly combined.
- Do not stir it once it is in the oven.
You can also make it to suit your own dietary requirements or tastes. Nothing is set in stone. Nuts can be swapped or if you have a nut allergy then a range of seeds can just be added.
This granola is
- Warming with ginger
It keeps so fresh for a few weeks in an airtight container. It really is such an easy breakfast to make and have ready. I also like eating a handful as a snack sometimes.
- 250g of Jumbo oats, gluten-free if necessary
- 100g of coarsely chopped walnuts
- 25g of sesame seeds
- 25g of pumpkin seeds
- 100g of pitted dates sliced thinly
- 25g of desiccated coconut
- 25g of stem ginger (optional)
- 150g of maple syrup
- 2 tbsp of melted coconut oil
- 1 heaped tsp of ginger
- 1 tsp of vanilla paste
- Preheat the oven to 150C/ Gas 2.
- In a large bowl mix together all the ingredients for the syrup together. Add to that the oats, nuts and seeds. Stir thoroughly to coat the dry with the syrup.
- Spread out the mixture onto a baking sheet lined with parchment and place into the oven for 45 minutes.
- After 30 minutes the coconut and dates so they are equally distributed over the mix, you do not want to break the granola up at this point.
- Remove from the oven and stir in the stem ginger if using. cool down before storing it, breaking the bigger clumps up.
You can make this granola well ahead. It keeps for 3-4 weeks in an airtight container or sealed bag.
I love this sprinkled over vegan Greek-style yoghurt and some berries or over a big bowl of mixed fresh fruit.
Related breakfast recipes
Buckwheat groats & maple granola
If you make this, don’t forget to tag me on twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too.
I love a good homemade granola!
Me too at least you know what’s in it
Reblogged this on The Gluten Free and Vegan Alchemist.