Vanilla and Coconut Granola
There are a lot of granolas on the market, and while they all have their merits, nothing will ever beat what you make at home. This is pure comfort, and given that oats are incredibly cheap, especially if you bulk buy, it’s a great way of economically feeding hungry families at breakfast. Once you start making this regularly, you’ll likely have a cupboard full of dried fruit and seeds and can personalise the recipe according to what you like or what you have available at the time.
400g rolled oats
50g buckwheat groats
50g desiccated coconut
1 teaspoon ground cinnamon
a pinch of sea salt
2 tablespoons melted coconut oil
4 tablespoons maple or agave syrup
1 teaspoon vanilla powder or 2 vanilla pods, cut in half lengthways and seeds scraped out (keep the pods)
100ml filtered water
50g cashew nuts, lightly crushed 50g dried fruit, such as cranberries, blueberries, goji berries, raisins or chopped apricots
50g coconut flakes (if you can’t find them, add an additional 50g desiccated coconut)
1 Preheat the oven to 200°C. Line as wide a baking tray as possible with non-stick baking paper or tin foil.
2 Put the oats, buckwheat, desiccated coconut, cinnamon and salt in a large bowl and mix together.
3 Melt the coconut oil in a little pan set over a low heat, then stir in the maple or agave syrup and the vanilla powder or seeds. If you use vanilla pods, add the scraped-out pods to the pan and keep it warm for up to 10 minutes to release every ounce of flavour. Remove the pods and set them aside, then stir in the water.
4 Pour the syrup over the dry ingredients and stir well to combine. Transfer to the lined tray in a single layer and bury the vanilla pods into the mix. I like it when it clumps up a bit, but if you want a more even texture, break up any clumps before placing the tray in the oven.
5 Bake in the oven for about 25 minutes. Check it halfway through to stir and turn the baking
tray around to ensure it’s not burning on one side. Remove the tray from the oven when there is a hint of golden brown appearing, as it will still continue to cook a bit. Remove the pods and discard them.
6 Immediately stir in the cashew nuts, dried fruit and coconut flakes (if using) while the granola is still warm. Allow to cool completely before transferring to a large Kilner jar. This will last for up to a fortnight, but if it goes a little soft, put your required portion into a warm oven for 6–8 minutes to crisp it up again.
This and over 100 of my vegan recipes are in my first cookbook Vegan-ish which you can pre-order >HERE<
Lots of love,