Monday, 7 July 2014

Vegan Recipe: Ginger Cranberry Granola

I'd never made granola from scratch before but it was actually simple, satisfying and pretty tasty if I don't say so myself.   I found that making my own was a really good opportunity to clear out odds and ends of tasty little tidbits from the pantry and I'm looking forward to trying more combinations in the future.

Making your own is also a good way to get high grade granola a a reasonable price. There are lots of different brands and flavours available to buy readymade but the good stuff often comes at gourmet prices and the cheap stuff tends to come with preservatives and questionable ingredients like palm oil. I got packs of the dried cranberries and pumpkin seeds for just 99cents each, and I had all the other ingredients in the cupboard already so it worked out to be cost effective and delicious. And this particular recipe made about 700g of granola which should keep me happily munching for days.

Ginger Cranberry Granola


3 cups rolled oats
1 cup pumpkin seeds
1/2 tsp sea salt
1 tsp cinnamon
1 tsp ground ginger
1/2 cup agave nectar or honey
1/4 cup sunflower oil
1 cup dried cranberries
  1. Mix oats, seeds, salt, cinnamon and ginger in a large bowl.
  2. Add agave nectar and oil to mixture and stir until well coated.
  3. Spread oat mix on a baking sheet or tray, and cook at 300F/GasMark2 for 30mins or until a little bit golden brown.
  4. Remove oat mix from oven to cool, then add cranberries.
  5. Store in an air tight container and eat with milk, I like almond milk, or ice cream!

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