This crunchy and Vegan sugar-free granola is perfect for dessert, as a snack or as breakfast. Healthy carbs, fats and protein all catered for in this granola-mix. The fragrant scent of the spice mix is incredible and its health properties gets you ready for making delicious breakfasts and nutritious snacks.
Vegan Sugar-free Granola
- 120 grams (4 oz) hazelnuts
- 120 grams (4 oz) almonds
- 120 grams (4 oz) pistachio nuts unsalted
- 120 grams (4 oz) dates
- 120 grams (4 oz) rolled oats
- 1 tbsp (1 tbsp) cinnamon ground
- 2 tbsp (¼ tsp) tahini
- 1 tsp (1 tsp) ginger grated
- 1 pinch (1 pinch) salt, pepper
- Soak the dates in hot water for 15 minutes. Preheat oven to 180˚C (360˚ F).
- In a bowl mix together all the chopped nuts, date paste (made by smashing the dates with a fork), the rolled oats, ginger, cinnamon, nutmeg, salt, pepper. Use your hands to massage the ingredients well.
- Cook in the oven at 180˚C (360˚F) for 15 to 20 minutes, stirring it once. Set aside to cool down. It will become crunchy and delicious.
Eat this alone as a snack, or serve it with some unsweetened plant-based yogurt. You can even make it a dessert by pairing it with our delicious apple-pumpkin compote. It is very autumn-friendly and delicious!
You can go crazy with your favourite nuts in this granola; pecan, walnuts and macadamia can easily be used if you want. It's also great with extra seeds added, such as pumpkin, flax, chia, and sunflower.
Keep it sugar-free:
You can also add more dates for extra sweetness, or any other dried fruits such as figs, cranberries, raisins, coconut, etc.
If you want a chunkier granola you can add nut butters to make the granola stick together. Peanut butter work great and taste awesome with this recipe!
In some of our experiments with granola, we've added 1 tsp of nutmeg (ground) to give it a cosy and winter-like smell and aromatic flavour.
You can also give it a CHOCOLATE twist by adding cocoa powder (1 tbsp) or finely chopped dark chocolate that will melt and give the granola a beautiful and dark brown "glue".
Store in an airtight glass-container and in a cool, dry spot for 2 to 3 weeks. The granola can also go in the freezer, just wrap tightly in resealable freezer bag and freeze for up to 3 months.
This recipe was adapted from "PickUpLimes"