Really Great Granola
The lovely Rebecca from Rock My Bowl popped into BOSH! HQ to show us this knock-your-socks-off vegan granola recipe. None of us could stop eating it until the jar was empty so, y'know, make as much as you can to avoid disappointment. The perfect healthy plant based breakfast recipe!
Serves
Ingredients
For the granola
<item-todo-done>1 tsp vanilla essence<item-todo-done><item-todo-done>360g jumbo oats<item-todo-done><item-todo-done>120g coconut flakes<item-todo-done><item-todo-done>60g Brazil nuts<item-todo-done><item-todo-done>60g pecans chopped<item-todo-done><item-todo-done>30g coconut sugar or brown sugar<item-todo-done><item-todo-done>120g coconut oil<item-todo-done><item-todo-done>80ml maple syrup<item-todo-done><item-todo-done>60g dark chocolate chips<item-todo-done><item-todo-done>60g raisins or any dried fruit<item-todo-done>
For the garnish
<item-todo-done>1 splash of plant-based milk<item-todo-done><item-todo-done> chopped fresh fruit<item-todo-done>
Before you start
Preheat oven to 160℃ | Baking tray | Mixing bowl
Make the granola
- Melt the coconut oil in a large, deep pan
- Turn off the heat and add the maple syrup and vanilla extract
- Mix the oats, nuts, coconut flakes, chocolate, raisins and sugar together in a large bowl
- Add the dry mixture to the pan and mix well until everything is combined (if the granola looks a bit dry, add some more maple syrup)
Bake the granola
- Pour your granola onto baking tray and pat down with a spoon or hands until it’s as tightly packed as possible
- Bake for 40 minutes. DON’T touch or stir the granola whilst baking, that way you get those nice, big, delicious clusters
Finish, store, then serve
- Remove from oven and sprinkle over the dark chocolate and raisins
- Leave to cool before breaking into chunks and storing in airtight jars
- Serve with dairy-free milk and fresh fruit