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4.75 from 4 votes

Vegan Granola Base

Vegan granola, packed full of nuts and seeds.
Total Time40 mins
Course: Breakfast
Cuisine: breakfast
Keyword: vegan granola
Servings: 20
Calories: 186kcal
Author: Richard Makin


  • No specialist equipment


  • 255 g old fashioned oats the big flat rolled ones, NOT porridge oats
  • 35 g 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.


Calories: 186kcal | Carbohydrates: 17g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Sodium: 2mg | Potassium: 137mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg