Vegan Granola
Crunchy homemade oat granola with walnuts, sunflower seed, pumpkin seed and raisin
Equipment
- Weighing scales
- Oven tray
- Parchment paper
- Wooden spoon
- Saucepan
- Mixing bowl
- Glass jar
Ingredients
To make the syrup
- 60 ml Coconut oil
- 140 ml Honey (or syrup of your choice)
For the granola
- 270 g Oats
- 100 g Walnuts
- 50 g Pumpkin seeds
- 50 g Sunflower seeds
- 20 g Flax seeds - golden (ground)
- ½ teaspoon Cinnamon powder
- 1 pinch Pink salt
To add when cooled
- 100 g Raisin
Method
- Assemble al the ingredients.
- Pre-heat oven to 165c / 330f
- Add the oats, walnuts, pumpkin seeds, sunflower seeds, ground flax, pink salt and cinnamon to a bowl.
- Add the coconut oil and sweetener to a saucepan and bring to the boil.
- Pour the warm mixture over the dry oat mixture and toss well to coat all the grains and seeds.
- Line the baking trays with parchment paper and lay out the granola flat on the tray.
- It's important to lay the granola mix flat so that it cooks evenly.
- Bake in pre-heated oven at 165c / 330f for about 20 minutes (it will depend on your ovens heat distribution)
- Check throughout, take the trays out and turn the opposite way so the granola bakes evenly.
- Do not mix while baking - allow granola to bake until golden brown.
- When nice and golden brown, take out the trays and allow to cool for 30 minutes. It should have nice clusters of crunchy granola. As it cools, it will become more crunchier!
- Add the raisins or what ever dried fruits you like at this stage.)
- Transfer to an airtight glass jar and store at room temperature for up to 10 days. (allow to cool completelybefore closing the jar)
Nutrition Facts
Serving: 70gCalories: 359kcalCarbohydrates: 43gProtein: 8gFat: 19gSodium: 11mgPotassium: 308mgFiber: 5gSugar: 15gVitamin A: 6IUVitamin B1: 1mgVitamin B2: 1mgVitamin B3: 1mgVitamin B5: 1mgVitamin B6: 1mgVitamin C: 1mgVitamin E: 2mgVitamin K: 1µgCalcium: 37mgCopper: 1mgFolate: 33µgIron: 2mgManganese: 2mgMagnesium: 102mgPhosphorus: 248mgSelenium: 12µgZinc: 2mg