Homemade Granola
Prep. Time
30 minutes
Cook Time
30 minutes
Servings
-
Difficulty
Easy
Soy-Free, Gluten-Free, dairy-free, egg-free
Mix, bake, and store—this vegan granola takes just a few simple steps and gives you a batch of crunchy, lightly sweet clusters of homemade granola. It’s the perfect combination of crunchy, sweet, and wholesome — and it fills your kitchen with the most amazing aroma while baking! This recipe is one of my favorites because it’s incredibly easy to put together, and you can customize it with your favorite nuts and seeds. Every time I make it, I feel like I'm treating myself to a little bit of comfort and healthy meal. Whether sprinkled on top of yogurt, mixed into smoothies, or just eaten by the handful, it functions as a meal or as a snack, whether you need an easy filling breakfast, or when you're traveling, since the granola holds up perfectly with no refrigeration for days.
Ingredients
17.5oz (500g) old-fashioned oats (for a GF recipe, make sure to use GF oats)
1/2 cup silvered sliced almonds
1/2 cup raw pumpkin seeds (Pepitas)
1/3 cup chia seeds
1/3 cup whole flaxseeds
1/2 cup raw pistachios and/or pecan pieces
1/3 cup rinsed raisins or craisins
4.2oz (120g) pure Maple syrup
Instructions
Preheat the oven to 380F/ 190C.
Onto an oven pan lined with parchment paper, spread the oats so they are mostly in one layer.
Spread all the seeds and nuts evenly across the pan on top of the oats. Bake for 10 minutes, take the pan out - mix gently, and place the pan back in the oven for 10-15 more minutes or until lightly golden.
Remove from the oven, add the raisins on top and mix well. Add the syrup ontop and mix until consistent. Pour the mix into a glass container and keep it sealed up to 2 days in room temperature, or refrigerated for 1 week.
Notes
Feel free to replace certain nuts or seeds suggested in this recipe with your preferred option(s).
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!