It’s getting closer to the big day, and this nutty granola recipe is perfect if you’re looking for homemade Christmas gifts. This vegan granola is super easy to make, and you can mix up the flavours as you like – as well as using your favourite fruit and nuts you can add a little spice, stir in dark chocolate chips, or switch up the syrups.
This recipe makes enough to fill a 2L kilner jar, but can easily be doubled or halved as you need.
Ingredients (to fill a 2L jar):
300g whole rolled oats
150g porridge oats
250g mixed nuts (such as hazelnuts, whole almonds, pecans)
100g mixed seeds
75ml coconut oil
50ml agave
50ml maple syrup
50ml brown rice syrup (or more maple syrup)
100g flaked almonds
125g dried fruit (I use a mix of sultanas and cranberries)
- Preheat the oven to 180°C and line two baking tray with non-stick baking paper. Mix together the oats, mixed nuts and seeds and divide between the baking trays.
- Put the coconut oil and syrups in a small pan and heat gently until the oil has melted and everything is combined. Pour over the oat mix and stir to coat, gently pressing down to help it clump together.
- Bake for 10 mins, then stir and bake for 10 mins more. Add the flaked almonds, stir again, then bake for a final 5-10 mins, until golden and crisp. Stir in the dried fruit and set aside to cool completely.
The granola will keep in an airtight container for 1-2 months.
Tip: to make it gluten-free, use gluten-free oats
Bryony's Kitchen 