Easy Granola [VEGAN]
Here we are with a new, beautiful and tasty recipe, and especially... Pantry-friendly! Yes, because the fact that granola is healthy, easy to make, a fantastic source of fibre, minerals and good fats, and in addition it helps me to empty the pantry of all those jars of seeds, walnuts, almonds, cashews, oats etc. that usually fill my shelves... well, that gives me an enormous satisfaction. This granola I want to share with you is sugar-free, oil-free and, of course, completely vegan (because that's how we do things over here ;))
how to make the perfect granola
You won't need many "fancy" ingredients to make granola, but it is important to respect the ratio between oats and the "wet parts". Let's see what we will need:
MUESLI / ROLLED OATS: you can choose either old fashioned rolled oats o make this recipe I took these fruit muesli as a base that you can find in any supermarket, but you can very well use plain oats. I recommend not to take the broken one, unless you want large agglomerated chunks of granola (which still have their "why");
DATES: I used pitted dates (about 10), roughly cut with a knife and then blended with a splash of water or milk. What you need to get is a "date paste". You can also use dried prunes, if you don't have dates, or maple/agave syrup or honey for a non-vegan recipe. If you use the syrup, it will not be necessary to blend it with water;
VEGETABLE MILK or WATER: to obtain the date paste. Half a glass is enough;
SEEDS / NUTS: you can vary it up each time depending on the nuts and seeds you have or choose to add... just let your imagination free: walnuts, hazelnuts, almonds, pistachios, pumpkin and sunflower seeds, cashews, Brazilian nuts... You can adapt this recipe to your needs and your taste, and it will be different each time;
CHOCOLATE CHIPS: because everything tastes better with chocolate :) but it is totally optional;
CINNAMON: I love it. I can't think of making granola without cinnamon. But it's optional, of course;
SALT: mandatory. Half a teaspoon is enough to let all the flavors EXPLODE!
TIPS & tricks
To let granola cook more evenly, stir it with a spatula after 10-15 minutes of baking time;
Once baked, wait until it cools down completely before sealing it in an airtight container. This step is essential to get a dry and crunchy granola;
Be careful not to use a baking tray too small for the amount of granola: it won't cook evenly, and the result will be a "not crunchy granola". Anyway, should it happen, just let it cool completely, then divide it into two baking trays and bake for another 15-20 minutes;
For MAXIMUM crunchiness, keep it in the fridge: it will always be crisp and crunchy!
Granola is great for breakfast, topped with yoghurt and fresh fruit, or simply eaten straight from the jar as an healthy snack at home, at work or at school.
12.3 oz (350 g) muesli or rolled oats;
5.3 oz (150 g) roughlty chopped nuts of your choosing. I used pistachios and cashew;
10 pitted dates;
1/2 cup (100 ml) soy milk or just water;
A handful of chocolate chips or coconut flakes (optional);
1 tbsp cinnamon;
1/2 tbsp salt.
Preheat oven to 300°F (160°C), and line a baking tray with parchment paper;
Mix dates and milk/water in a food processor and blend until creamy.
In a large bowl, combine all the ingredients and mix well;
Pour the mixture onto the baking sheet. Spread it evenly and press flat;
Bake for 25 minutes until golden and fragrant. Remember to stir it once to prevent burning and to let granola cooks evenly;
Let cool before eating or transfering in an airtight container.
How to store Granola
You can keep your granola in the fridge, in an airtight container up to 3 weeks. But don't worry: it'll be gone in a few days ;)
Should you try this at home, do not forget to tag the Instagram page and use the hashtag #twocabbageskitchen. We'll looooove to see your creations :)
Love & Enjoy.
Cristiana & the Cabbages