Fall flavors really are so comforting and warming. This Autumn-special Spiced Granola is a must have this fall season! Use it as a topping for your smoothies/nice creams or on its own with your favorite plant-based milk.
MAKES 3-4 CUPS
INGREDIENTS
Rolled oats, 1 1/2 cups
Pumpkin Seeds, 1/2 cup
Almonds, 1/2 cup
Chia Seeds, 2 tbsp
Sunflower Seeds, 1/3 cup
Dried Apricots, 1/2 cup
Coconut Oil, 2 tbsp (you can use canola or olive oil)
Tahini, 1 1/2 tbsp
Maple Syrup, 2 tbsp
Ground Cinnamon, 2 tsp
Nutmeg, 1/4 tsp
Ground Cloves, 1/8 tsp
Salt, a pinch
METHOD
In a large mixing bowl, mix together all the dry ingredients and spices together.
Add in the tahini, oil and maple syrup or honey, give it a good stir making sure everything is mixed together.
Line a baking tray with baking parchment and spread the granola evenly but not too thinly, otherwise it might burn.
Bake the granola in 162°C or 325°F for 15 minutes on each side, rotating once halfway through until golden brown.
Slice the dried apricots into small pieces (or leave them chunkier if you wish).
Remove the granola from the oven, let it cool down without stirring. Once cooled, mix in the dried apricots and store in an airi-tight container.
Serve in your favourite Coconut Bowls with plant-based yogurt or milk. Enjoy!
Zeynep is a classically trained chef and historian turned food blogger and photographer. Creating vegetarian and plant-based recipes, she draws inspiration from her travels and living in a multicultural environment. She loves recreating plant-based versions of classical dishes to help spread the love for sustainable eating.
