Vegan Granola Base

4.72 from 7 votes

Vegan granola, packed full of nuts and seeds.

Course: Breakfast

Cuisine: breakfast

Servings:

Calories: 186kcal

255 g old fashioned oats the big flat rolled ones, NOT porridge oats
35 g spelt flour
½ teaspoon cinnamon ground
⅛ teaspoon ground cardamom seeds
¼ teaspoon 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 tablespoon melted coconut oil I’ve also tried rapeseed oil and it’s just as delicious
¼ teaspoon 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.