The best vegan toasted granola recipe
Cooking time:20 minutes, plus cooling
250g/9oz/2½ cups rolled oats
250g/9oz/2 cups seed and grain mix (sesame, pumpkin, sunflower, rye, barley, bran)
150g/5½oz/1 cup almonds, chopped
100g/3½oz/1 cup pecan nuts, roughly chopped
125ml/4fl oz/½ cup safflower oil, sunflower oil or melted coconut oil
50g/1¾oz/¼ cup brown sugar or coconut sugar
2 tsp ground cinnamon
1. Preheat the oven to 160°C/315°F/Gas 2½ and line a baking tray with baking parchment. Put the oats in a large bowl and add the seed and grain mixture, almonds and pecan nuts.
2. Put the oil in a small bowl and add the sugar and cinnamon. Whisk together, then drizzle over the oat mixture. Stir well to ensure the oat mixture is thoroughly coated. Spread out evenly on the prepared baking tray and bake for 10 minutes, then shake the mixture and bake for a further 10 minutes. Leave to cool, then serve with almond milk and fresh fruit.
Store in a sterilized glass jar, in a cool dry place, for up to 3 weeks.
Adele McConnell is the founder of the hugely successful vegan food blog, vegiehead.com, and was the winner of the prestigious ‘Vegan Food Blogger Award’ by The Vegan Woman 2012. She loves sharing her passion for vegan food. Watch her inspiring, easy-to-follow cookery demonstrations on her YouTube channel.
“Feed your soul, taste the love: 100 of the best vegan recipes”
The Vegan Cookbook by Adele McConnell
176 pages • Illustrated • £14.99
AUS $28.00 NZ $35.00