There’s something quite decadent about starting the morning with a bowl of fruit and nut granola. The slightly chewy fruit gives natural sweetness. The oat-y flakes and nuts give add a delicious golden-baked crunch to every mouthful.
Fresh fruit, yoghurt topped with a (very) generous portion of granola is a perfect way to start long, hot summer days. And let’s not confine granola to the breakfast-food category (or summer food) either. It makes a yummy snack on its own or can be an added ingredient to trail bars, muffins and biscuits.
Vegan Fruit and Nut Granola
If you find that you have a random assortment of dried fruits and nuts hiding at the back of the pantry, this is the perfect recipe to use up the odds and sods. The suggested fruits and nuts can all be substituted, though try to keep the ratios the same. It’s your granola though – go wild!
Cooking and Storage Tips
- Be sure to use rolled oats for this recipe. Don’t substitute with quick oats as the chunky texture won’t be achieved and cook time will vary.
- To help the chunky granola clumps form, press down on the mixture before putting in the oven.
- Oven temperatures vary, so keep an eye on your granola during baking. Take the granola out of the oven as its just starting to turn golden as it will continue to cook and hardened once removed from the oven.
- Store granola in an air-tight jar for up to a month (if you can make it last that long).
Vegan Fruit and Nut Granola
- Baking Tray
- Large Mixing Bowl
- 4 cups Rolled Oats
- 1 cup Sunflower Seeds
- 1 cup Sliced Almonds
- 1 cup Wheat Germ
- 1 cup Pumpkin Seeds
- 1 cup Pistachios
- ¾ cup Maple Syrup
- ⅓ cup Brown Sugar
- ¼ cup Butter I use Nuttelex
- ¼ cup Vegetable Oil or substitute with coconut oil
- 1 tablespoon Vanilla Extract
- ¾ teaspoon Almond Extract
- ½ teaspoon Salt
- 340 grams Dried Fruit try blueberries, cranberries, apricots, dates, mixed dried fruit
- Preheat oven to 175°C and line large baking tray.
- Spread oats, sunflower seeds, almonds, wheat germ, pumpkin seeds and pistachios on large baking tray and toast for 15 minutes. Stir once or twice to keep colour even and ensure nothing colours too quickly. Remove from oven and reduce temperature to 170°C.4 cups Rolled Oats, 1 cup Sunflower Seeds, 1 cup Sliced Almonds, 1 cup Wheat Germ, 1 cup Pumpkin Seeds, 1 cup Pistachios
- Combine maple syrup, butter, brown sugar, vegetable oil, vanilla extract, almond extract and salt in a saucepan and stir over a medium heat until sugar is dissolced.¾ cup Maple Syrup, ⅓ cup Brown Sugar, ¼ cup Butter, ¼ cup Vegetable Oil, 1 tablespoon Vanilla Extract, ¾ teaspoon Almond Extract, ½ teaspoon Salt
- Combine the toasted oat mixture, dried fruits and sugar mixture together in a large bowl. Give it a good mixture to coat the ingredients well.340 grams Dried Fruit
- Spread the mixture in a single layer on a lined baking tray and press down gently. Bake for around 35 minutes, stirring once. Bake in multiple batches in need.
- Remove from oven and allow to cool. Once completely cool, break up the granola into chunks and store in an airtight container.