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HOMEMADE GRANOLA AND ALMOND MILK
Love Granola? Yeah, us too.
You can’t have fry-ups every day so this is an excellent, filling weekday brekkie that never fails.
Making your own from scratch is packed of benefits. Store-bought granola can be packed with unnecessary sugar and, frankly, we find it a bit tasteless. This recipe, on the other hand, is delicious, nutritious and really easy to make. Feel free to get creative, if you’ve got some almonds lying around, chuck ‘em in. It should stay fresh for a few weeks in a sealed container, but we’d be surprised if you can make it last that long...
A bloomin' delicious homemade vegan granola recipe.
BOSH! TIP: you’ll need to soak the almonds in water overnight beforehand
- 2 tbsp coconut oil (melted)
- 150ml maple syrup
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- Pinch salt
- 350g jumbo oats
- 100g mixed seeds
- 200g mixed nuts
- 50g flaked almonds
- 150g dried fruit (we used flame raisins)
- 200g blanched almonds
- 6 medjool dates
- 1L filtered water
- Pinch salt
- Mixed berries
- 1x large baking tray lined with parchment paper
- Mixing bowl
- 1L bottle or air-tight container
Make the granola. Prep the wet ingredients. Mix the coconut oil, maple syrup, cinnamon, vanilla extract and a pinch of salt in a large bowl.
Prep the dry ingredients: Add 100g of the oats to a blender and blitz. Roughly chop the mixed nuts. Add the blitzed oats, rolled oats, seeds, flaked almonds and mixed nuts to the bowl and use your hands to press and combine. Pour the mixture out onto a baking tray and firmly press the mixture down with your hands to create a solid layer.
Bake the granola. Put the tray in the oven and bake for 10 minutes. Then remove the tray from the oven and loosely mix the granola around with a spoon. Put the tray back in the oven and bake for a further 15 minutes.
Finish the granola and store until you’re ready to eat. Take the tray out of the oven and let the granola cool to room temperature. Pour the raisins out on to the granola, mix through and pour the granola out into a sealable jar.
Make the almond milk. Soak the almonds in water overnight or, if you’re short on time, boil for 20 minutes. Pit the dates and roughly cut into small pieces. Put the nuts, dates and water in a high powered liquidiser and blitz until almost smooth. Pour the liquid into a jug through a cheesecloth to catch all the sediment. Put the jug in the fridge and consume within 5 days.
Serve it! Pour ⅕ of the granola into a bowl, cover with ⅕ of the almond milk, sprinkle over some mixed berries and serve to very happy breakfast guests.