Granola loving friends - where you at?! Big chunky clusters of crunchy nuts and oats, sweetened with a touch of maple syrup, makes the most delicious start to the day! Vegan, gluten + wheat free and refined sugar free.
Simply enjoy with your favourite plant based milk (my faves are oat and hazelnut) or with a dollop of coconut yogurt and fresh fruit.
This recipe uses almonds, peanuts and hazelnuts, but you can swap for whatever you have in the cupboard. Cashews, walnuts and brazil nuts would also be lush!
What you'll love about this granola:
Quick and simple to make
Sweet and crunchy
Big chunks of granola
8 store cupboard ingredients
Source of healthy fats, protein & fibre
Free from dairy, gluten, wheat, refined sugar and palm oil
250g gluten-free oats (jumbo oats work best if you have them)
50g ground almonds
80g coconut oil, melted
4 tbsp maple syrup
Pinch of coarse sea salt
To make it:
Preheat the oven to 170 c fan.
Line a large rimmed baking tray or deep roasting tray with baking parchment.
Put all of the whole nuts into a food processor and pulse until roughly chopped.
Transfer to a large bowl and add the oats, ground almonds and salt.
Mix the dry ingredients together and then add the melted coconut oil and maple syrup.
Mix everything together really well, then transfer to the baking tray.
Press the granola down firmly in the tray as this will help it to stick together.
Bake in the oven for 25 minutes (or an even golden brown colour). You may want to turn the tray halfway through to ensure it browns both sides.
Leave to cool COMPLETELY. I know its tempting but it crisps up and sticks together as it cools. It's the worth the wait!
When cool, break up carefully into large chunks and store in a large jar or container for a few weeks.
When completely cool, break up into large chunks
Breakfast bowl with coconut yogurt, stewed raspberries, sliced banana and granola, drizzled with peanut butter.