Nutty Maple Granola (Vegan)

My new exciting kitchen adventure is making my own plant based milk. It’s quick, fun and so tasty… soon more about it on the blog! Yesterday I tried this delicious oat milk recipe from Oh She Glows and what to do when you have some fresh oat milk cooling in the fridge? Right, girl gotta make some granola! Because what is better than fresh cool milk, with crunchy granola and a home smelling like cookies (the granola baking effect)? Yeah, it’s pretty much a done deal!

For breakfast or any time of the day…

This Nutty Maple Granola is super delicious. I made it with organic maple syrup because I love its taste and natural sweetener is always a healthier choice than refined sugar. And of course the combination of roasted nuts and coconut… mmmmm! Have I convinced you yet?

Nutty Maple Granola (Vegan)

• 2 cups rolled oats (in german: kernige Haferflocken)
• 2 cups quick oats (in german: zarte Haferflocken)
• 1 cup of shredded coconut
• 1 cup of mixed hazelnuts, almonds and sunflower seeds (chopped lightly)
• 1/4 teaspoon salt
• 1 tsp cinnamon
• 1/2 cup sunflower oil
• 3/4 cup maple syrup
• 1/2 tsp pure vanilla extract

Mix all dry ingredients in a large bowl and all wet ingredients in a separate smaller bowl. Then combine the two and mix well. Spread the granola mixture on two prepared baking sheets and bake for about 20-30 minutes at 300°F/ 150°C. Stir the granola every 5-10 minutes until evenly golden brown.

Nutty Maple Granola

MerkenMerken