This Autumn-inspired Vegan Granola Recipe uses pumpkin seeds, dried cranberries, maple syrup and cinnamon for a seasonal taste.
What did the boy say to his grandma when he saw her?
Gran – Hola!
ha ha :)
Granola is one of the easiest and healthiest things to make yourself for breakfast. It is much more substantive and nutritious than boxed cereal, and it is packed with plenty of fiber, protein and energy. It takes less than 10 minutes to prepare, and once you make a batch, you can store it for an entire month (not that you will need to once you start crunching your way through the jar!). This vegan granola recipe also uses barley flakes in addition to the more usual oats, giving it a nuttier flavor and a bigger punch of protein and fiber.
I’ll admit I haven’t always been the biggest fan of granola. I grew up eating bowls of Lucky Charms, Rice Krispies (with a spoonful of sugar), and Frosted Flakes. My favorite part was always the sweet milk that was left on the bottom after picking out the straggling soggy pieces of cereal flakes. It wasn’t until after college (I was still eating Lucky Charms out of the school cafeteria cereal dispensers then) that I really discovered and started eating granola. I realized that I wanted just a bit more of good stuff in my breakfasts to get me through the morning. With this vegan granola recipe, you get fiber, protein, vitamins and minerals, all of which helps you feel full longer than sugary cereals.
This vegan granola recipe is perfect for topping on coconut yogurt. It contains a fall-inspired set of ingredients including pumpkin seeds, dried cranberries, maple syrup, and cinnamon, all of which reminds me of the red, yellow and browning leaves that come with the change in season. From that inspiration and those colors, here’s an autumn vegan granola recipe!
Autumn Inspired Vegan Granola Recipe with Pumpkin Seeds and Dried Cranberries (Vegan)
- 1/2 cup plus 2 tablespoons granulated sugar
- 6 tablespoons maple syrup (or honey for non-vegan option)
- 1/4 cup rapeseed oil (or another light flavored oil such as sunflower oil
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- 2 1/4 cups old fashioned oats (rolled oats)
- 2 1/4 cups barley flakes
- 1 cup sliced almonds
- 3/4 cup macadamia nuts - chopped
- 1/4 cup pumpkin seeds
- 1/4 cup flax seeds (linseeds)
- 1/2 teaspoon salt
- 2/3 cups dried cranberries
Add the sugar, maple syrup, rapeseed oil, vanilla and cinnamon in a small saucepan, and place over low heat until the sugar is completely dissolved. Stir occasionally.
While the sugar is dissolving, in a large bowl, mix together the oats, barley flakes, nuts, seeds, and salt.
Once the sugar mixture is completely dissolved, slowly pour it over the oat mixture, stirring until the oat mixture is completely and evenly covered.
Pour the granola into 2 large roasting trays, and distribute it evenly. Bake for 25-30 minutes, then stir the granola and rotate top and bottom trays. Bake for an additional 25-35 minutes, until the granola is a pale golden brown. The granola will harden completely once it is cool.
Cool the mixture on the baking pans for 5 minutes, then stir in the cranberries. Set granola aside to cool completely on the pan before storing in airtight containers.
Serve the granola with coconut yogurt drizzled with maple syrup, and pair with thin slices of a tart apple.
Method adapted from The Ginger and White Cookbook.