Vegan Granola Base
I’ll keep this simple. This is a simple uncomplicated recipe because that’s how breakfast should be. My suggestion is that you make this recipe in advance, and store in an airtight container for a lazy breakfast. It’s packed full of omega rich seeds, zero butter (obvs), stuffed with high protein nuts and has zero white sugar. I like to vary things up and mix in different additions each time I eat it (I’ve made a few suggestions below). It’s a pantry essential and trust me, your house is gonna smell like heaven for about 2 days afterwards.
255g old fashioned oats (the big flat rolled ones, NOT porridge oats)
35g spelt flour
1/2 tsp cinnamon (ground)
1/8 tsp ground cardamom seeds
1/4 tsp sea salt flakes
95 g pecans (chopped roughly)
95 g almonds (I prefer whole for crunch but feel free to chop roughly)
50 g mixed seeds (I use a blend of linseed, sesame, pumpkin, poppy and chia, but feel free to use your imagination)
155 ml fruit syrup (maple, carob, date, agave - all work great)
6 tbsp melted coconut oil (I’ve also tried rapeseed oil and it’s just as delicious)
1/4 tsp vanilla bean paste
Preheat the oven to 150c.
In a large bowl mix the oats, flour, cinnamon, cardamom and salt until combined. Add the nuts and seeds and set aside.
In a small bowl, mix the melted oil, syrup and vanilla. Add the wet ingredients to the dry and mix well to combine.
Spread the mixture out evenly onto two baking sheets and bake for 30 minutes, removing from the oven half-way through to break up and stir the granola. (In the second half of the cook time, watch the edges like a hawk and make sure they don’t burn).
Once baked, remove from the oven and allow to cool completely. Once cooled, the granola should be brittle and crunchy. Store in an airtight jar until ready to serve.
Customise the granola as you’d like! Here are some ideas of ingredients to add:
Toasted shredded coconut and cacao nibs.
Fresh blueberries and toasted hazelnuts.
Flame raisins and a pinch of nutmeg.