Granola is probably the food I cook most often. For me it fits in perfect into my diet, it’s vegan, doesn’t contain anything I am allergic to and is one of the most versatile foods.
Usually I make a big batch of granola on Sunday for the week ahead. I have it with breakfast every morning, usuallt on top of chia pudding or with some fruit. And when I am at work I will have it as a quick snack mixed with some maple syrup.
I love it because I can make a week’s worth of granola in 15 minutes with the foods I have in my pantry. And if I am missing an ingredient it’s very easy to replace it with another.
Below is my go to granola recipe, however you can replace the nuts with any type of nuts, the seeds with any type of seeds and if you are looking for a less sweet granola just skip the fruit.
- 2 cups rolled oats
- 1 cup dried fruit
- 1 cup sunflower seeds
- ½ cup cashew nuts
- ½ cup almonds
- 2 tbsp maple syrup
- 2 tbsp oil (mild tasting oil; canola or coconut oil)
- ½ tsp salt
- Preheat oven to 140C / 280F.
- Combine all ingredients in a mixing bowl and mix well.
- Line a baking dish with parchment paper, bake the mixture for 10-12 minutes.