Quarantine cooking series is back! This time, I decided to bake a batch of granola in my kitchen, and I’m happy to announce that it was a smashing hit!
The best part about this recipe is that most of these ingredients are already in your pantry. And plus, can we also talk about how homemade granola tastes far better than the boxed stuff we get at the supermarket!?
This recipe does not contain oats as I wanted to keep it gluten-free. However, if you have no problem with gluten, feel free to add whole jumbo oats to the mixed nuts mix. I’ve also kept it vegan as the sweetener I’m using is agave syrup.
Being in quarantine has limited the number of ingredients we have access to. Therefore, I’m including substitutes in the recipe.
Vegan & Gluten-free
- 2 tbsp coconut oil (substitute: EVOO)
- 2 tbsp agave syrup (substitute: honey (not vegan))
- dash of cinnamon powder (enough to make the sauce dark brown)
- 1/2 tsp vanilla (extract or essence)
- tiny pinch of sea salt
- 150 grams mixed nuts (coarsely chopped. i usually use a mix of cashews, almonds, walnuts, pistachio, desiccated coconut, flax seeds, pumpkin seeds)
Make a homogenous sauce in a big bowl by mixing coconut oil, agave syrup, cinnamon powder, vanilla, and salt.
Coarsely chop the nuts by hand. You can use an electric chopper but make sure not to powder them.
Add the chopped nuts into the sauce and mix well.
Spread the mixture on a tray and bake it slow on a low temperature until the granola turns golden. In my oven, it takes 20 minutes at 130°C.
Leave the granola to cool. Once it reaches room temperature, break it into chunks and store it in an airtight container in the fridge.