Crunchy Oil-Free Granola

This home-made granola is awesome because it takes just a few minutes of work to make, and lasts for months if stored correctly.
Play with the ingredients and add your favourite toppings - some acai and fresh fruit is my favourite way to eat it. It also contains approximately 60% less calories than the store-bought stuff.
5 from 1 vote
Prep Time 10 mins
Cook Time 2 hrs
Cooldown Time 2 hrs
Total Time 4 hrs 10 mins
Course Breakfast
Cuisine Global
Servings 24
Calories 215 kcal

Ingredients
  

  • 2 cups rolled oats whole grain
  • 1 cup buckwheat groats
  • 1 cup macadamia nuts chopped in halves
  • 1/2 cup blanched hazelnuts
  • 1 cup sunflower kernels
  • 1/2 cup pumpkin kernels
  • 1 cup shaved coconut
  • 1 cup puffed brown rice
  • 3/4 cup maple syrup
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 3 Tbsp aquafaba whisked
  • 1 pinch salt optional
  • 1 cup craisins low calorie

Instructions
 

  • Heat oven to 120°C (250°F) and line a large baking tray with baking paper. Get your ingredients together.
  • Combine grains, nuts, seeds, coconut and puffed brown rice in a large mixing bowl.
  • Add in maple syrup, cinnamon and nutmeg. Mix well.
  • Add in the salt, if using, then fold in the aquafaba.
  • Turn it out onto the baking tray, and bake for approximately 2 hours or until golden brown, flipping half-way.
  • Turn off the oven and allow the granola to cool down in the oven (I usually leave it overnight).
  • Add the cranberries, mix to combine and store in an airtight container.

Notes

Serve with vanilla dairy-free yoghurt and fruit for breakfast or enjoy on its own as a snack.
To sweeten, top with some diced date or a drizzle of maple syrup.
When stored in a cool dry place, and in an airtight container, this granola will last up to six months - and even longer when stored in the fridge (recommended for warmer climes).

Nutrition

Calories: 215kcalCarbohydrates: 25gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 5mgPotassium: 187mgFiber: 4gSugar: 10gVitamin A: 4IUVitamin C: 1mgCalcium: 32mgIron: 2mg
Keyword plant-based, wfpb

Photos by Amber Asakura

Gabrielle is an evidence-based vegan coach who believes that health transformation begins when you switch to a plant-based diet. Her mission is to help midlife women eat in alignment with who they are and what they value so that they can lead a happier, healthier and more fulfilling life.

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