Easy, Nut-free Vegan Granola

This week has been... turbulent, to say the least. Somehow, I've made it through to the end and things seem a little bit easier. Despite it being emotionally very tough, I've had lots of exciting things going on, which have definitely helped to keep me busy! 

On Friday evening, the Health Bloggers Community had the first ever Health Blog Awards ceremony - which went fabulously! It seems like everyone enjoyed themselves and our judges were super inspirational. I'm so relieved that all went well, and I really enjoyed meeting so many familiar faces who I've connected with online but never met in person.

On Saturday, two of my very good friends came over to my flat and completely cheered me up. They helped me put a few things into perspective, and made me laugh for the first time in a while. It's tough times like these that you realise how truly lucky you are to have the support and guidance of good friends and loving family. I am one extremely grateful lady to have so many blessings in my life!

Now, on to the recipe. I'm not going to lie, this started out as flapjack... but somewhere down the line, the mixture developed a life of its own and decided it didn't want to stick together... so instead, it became granola. Still super delicious and the perfect partner to coconut yoghurt, berries and a dollop of nut butter (because nut butter is life, am I right?!)

With just 6 ingredients, this healthy vegan granola couldn't be easier to make! It's deliciously sweet and makes enough for at least 10 servings. Feel free to swap some ingredients around; add more seeds, use gluten-free oats or a different sweetener. I really love the simplicity of this recipe, and if you have a nut allergy, it means you don't have to miss out on a super nourishing breakfast!


200g rolled oats
110g coconut oil
7 tbsp agave syrup ( you can sway this for maple syrup or honey)
60g seedless raisins
50g pumpkin seeds (or 25g pumpkin, 25g sunflower seeds)
1 tsp cinnamon


Preheat the oven to 180 degrees C.

1) Gently melt the coconut oil over a low heat, and add the agave syrup and cinnamon.

2) When the coconut oil has completely melted, add the oats, raisins and pumpkin seeds, and mix until the oats are covered with the liquid

3) Spoon the mixture onto a baking tray, and spread evenly.

4) Heat in the oven for 15 minutes, or until lightly toasted. Be sure to turn the mixture half way through, so that all the oats at the bottom come to the top.

5) Leave to cool before storing in an airtight container.

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