For me, my breakfast changes with the seasons. In the colder months, nothing beats a bowl of piping hot porridge with some sticky Medjool dates stirred though.
This time of the year, when the days become brighter my breakfast of choice is a large bowl of mixed berries and melon, half a cup of granola, a dollop of plain vegan yoghurt then drizzled over a small amount of my homemade vegan lemon curd.
I love granola, well the homemade kind. It is very versatile and can be adapted to your taste. There are so many delicious ingredients you can add such as
- Chocolate chips
- Sunflower seeds
- An array of different nuts
- Sticky dried apricots or ginger
- Citrus zest
- Desiccated coconut
- Peanut butter
- Banana chips
- Dried cherries
and so much more.
I can guarantee once you start to make homemade granola, shop bought ones will be a thing of the past.
This granola is packed with healthy ingredients and good fats.
These are one of the healthiest grains, packed with antioxidants, fibre, vitamins and minerals. They help lower cholesterol and blood sugar levels.
Nuts and seeds
These small ingredients are nutritional powerhouses. In moderation, they provide a staple source of protein, which makes them great for vegans. They contain healthy unsaturated fats, vitamins and minerals. these fats can provide you with effects when it comes to heart disease. People are sometimes wary because yes they are high in calories, but like I said in moderation.
This granola is naturally sweetened with maple syrup, with no other sugar added.
As well as making a glorious breakfast it also makes a great snack. A handful mid-morning or afternoon is great as a pick me up.
This granola recipe is not set in stone, it is a great basic recipe to start from. Switching the fruit and nuts gives you a different flavoured breakfast.
With milk, yoghurt or just on its own, I hope you love it as much as I do.
Here is the link to my vegan lemon curd recipe https://theglutenfreeveganalchemist.com/2022/04/11/sunshine-citrus-curd/
Pecan and maple syrup granola
- Preparation Time 10 Minutes
- Cooking Time 25 Minutes
- Total Time 35 Minutes
- Makes around 14-16 servings
Gluten-free, vegan, vegetarian and dairy-free
- 350 g of rolled oats, gluten-free if needed.
- 30 g of pumpkin seeds
- 2 tbsp of golden flaxseeds
- 70 g of chopped pecan nuts
- 50 g of chopped pistachio nuts
- 3/4 tsp of fine salt
- 1/2 tsp of ground cinnamon
- 50 g of toasted coconut flakes
- 6 Medjool dates torn or chopped
- 60 g of dried sultanas or cranberries
- 120 ml of golden maple syrup
- 1100 g nut butter
- 2 tbsps of light oil such as sunflower or vegetable
- Preheat your oven to 175C and line a baking tray with baking parchment.
- Into a large mixing bowl add your oats, nuts, seeds, cinnamon and salt.
- In a small bow mix the maple syrup, nut butter and oil and then add to the dry ingredients, ensuring everything a good stir to make sure the dry ingredients are coated. Scrape the mixture onto your prepared tray. Spread it out and pat it down with clean hands.
- Place into the oven for around 20 minutes. If you want your granola to be packed with crunchy clusters, then stir halfway through and press down again. Within 20 minutes it should be golden brown colour.
- Remove from the oven and now you need to be patient, leave the granola until it is completely cooled. It will crisp up more as it cools.
- Add the dates, cranberries (sultanas) and toasted coconut, toss through using your hands, being careful not to break up those crispy clusters.
If you want to add some extra bits, now is the time to do so. Then place it into an airtight container, only when cooled completely.
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- Carrot & Red Lentil Soup
- Fruity Rock Cakes
If you make this, don’t forget to tag me on Twitter as @veganalchemist1 or on my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too.