I find breakfast the hardest time to be vegan, I don't know if it is because my family all eat fry ups and bacon sandwiches. Egg on toast is a staple in our house or if it just seems like breakfast is boring. Toast and Jam can get a little old after a while as can porridge. If like me you struggle to find an exciting breakfast you can quickly eat on the go, this granola is perfect for you. Simply make a batch ahead of time and grab a load whenever you need it.
Ingredients
3/4 of cup of sugar (I used caster but any sugar will do)
1/2 cup of cocoa powder
1/2 cup of soya milk (any non-dairy milk is fine)
1/2 cup of water
2 or 3 tablespoons of peanut butter (smooth or crunchy will work)
8 tablespoons of oil (vegetable or olive)
1/2 teaspoon of salt
1 teaspoon of vanilla extract
5 cups of oats
3 tablespoons of flax seeds
1/4 cup of pecans
1/4 cup of dried cranberries
1/4 cup of flaked coconut
50g of chopped dark chocolate
Method
- Pre-heat the oven to 150c (fan)
- Mix together in a large bowl sugar, cocoa, milk, water, peanut butter, oil, salt and vanilla.
- Add oats, flax seeds, pecans, cranberries and flaked coconut
- Spread the mixture evenly onto two lined baking trays. The mixture will take approximately 45 minutes to cook and become dry. Check the mixture every 20 minutes and give it a stir and a mix up to create little granola nuggets.
- Allow to cool on baking trays for approximately 30 minutes. When cool, mix in chopped chocolate and store in air tight container
The granola will keep for approximately a month and makes between 10 to 15 servings.
This is a perfect grab and go breakfast. I just pick up a tub full and mix with soya milk when I get to work. Simple and easy.
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