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Granola Recipe (vegan)

This is the BEST crunchy granola - applesauce and aquafaba help to bind the oats together without needing lots of sugar or syrup. Serve with yoghurt or milk for an easy breakfast. This recipe is super flexible too - check the notes section and the blog post for how to adapt it to suit your needs.
Course Breakfast
Cuisine American
Keyword dairy free, egg free, vegan
Prep Time 10 minutes
Cook Time 45 minutes
Servings 12 bowls

Ingredients

  • 80 g (1/3 cup) unsweetened, smooth applesauce or mashed banana see notes on how to make homemade applesauce
  • 60 g (1/4 cup) aquafaba or egg white, if not vegan. See notes for substitute.
  • 60 g (1/4 cup) maple syrup, golden syrup, light brown sugar or coconut sugar
  • 50 g (3 tbsp + 1 tsp) light olive oil, vegetable oil/sunflower oil or melted coconut oil
  • 3/4 tsp fine table salt
  • 300 g (3 cups) oats you can use a mixture of jumbo/porridge oats
  • 60 g (~1/2 cup) mixed seeds optional
  • 150 g (~1 cup) mixed nuts, roughly chopped optional
  • 75 g (~1/2 cup) dried fruit optional

Instructions

  • Preheat the oven to 150°C fan / 170°C non-fan (300°F fan / 340°F non-fan).
  • In a large bowl, combine the applesauce (or mashed banana), aquafaba (or egg white), syrup/sugar of choice, oil and salt. Once combined, add the oats and mixed seeds and stir together until fully coated.
    80 g (1/3 cup) unsweetened, smooth applesauce or mashed banana, 60 g (1/4 cup) aquafaba, 60 g (1/4 cup) maple syrup, golden syrup, light brown sugar or coconut sugar, 50 g (3 tbsp + 1 tsp) light olive oil, vegetable oil/sunflower oil or melted coconut oil, 3/4 tsp fine table salt, 300 g (3 cups) oats, 60 g (~1/2 cup) mixed seeds
  • Spread the mixture out on a large, rimmed baking tray in an even layer. Bake for 30 minutes, stirring after 15 minutes.
  • Remove the tray from the oven and turn the heat down to 120°C fan / 140°C non-fan (250°F fan / 290°F non-fan). Scatter the nuts over the granola and return the tray to the oven.
    150 g (~1 cup) mixed nuts, roughly chopped
  • Bake for a further 20-30 minutes, stirring every 10 minutes.
  • Allow the granola to cool on the tray before scattering in the dried fruit and transferring to an airtight container/jar. It will keep for up to 3 weeks at room temperature.
    75 g (~1/2 cup) dried fruit

Video

Notes

Homemade applesauce: peel and core a couple of eating apples. Cut into rough chunks and place into a small pot with a splash of water. Cover with a lid and cook over a medium-low heat for about 10 minutes, until the apples are soft. Blitz with a hand blender (or mash with a potato masher) to get a smooth puree. This can be portioned and frozen as needed if you're prepping a lot at once.
Aquafaba: this is the liquid from a can of cooked chickpeas. You can also use the aquafaba from a can of cooked cannellini beans, butterbeans, kidney beans or black beans. If you don't have any or can't consume it you can replace it with an equal quantity of smooth, unsweetened applesauce.
My favourite nut/seed combos: I love using a mixture of sesame seeds, sunflower seeds and flaxseed in my seed mix. For the nuts, my favourite is a mixture of pecans, pistachios and desiccated coconut.