Crunchy Granola with Almonds and Pumpkin Seeds
Crunchy granola made from gluten-free oats, almonds and pumpkin seeds, baked with maple syrup and coconut oil – vegan, makes about 10 portions of 50 g to keep in the jar.
- 35 min
- 252 kcal / serving
- easy
- vegan
- Protein
- 7.1 g
- Fat
- 13.8 g
- Carbs
- 22.6 g
Contains: tree nuts (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
10 servings
- 250 g jumbo gluten-free rolled oats
- 80 g almonds
- 60 g pumpkin seeds
- 80 ml maple syrup
- 50 g coconut oil
- 1 tsp ground cinnamon
- 1 pinch salt
Method
- Preheat the oven to 160 °C (top and bottom heat) and line a baking tray with baking paper. Roughly chop the almonds. Only use oats explicitly labelled gluten-free; regular oats contain gluten.
- Melt the coconut oil in a small saucepan, remove from the heat and stir in the maple syrup, cinnamon and salt.
- Mix the oats, almonds and pumpkin seeds in a large bowl, pour over the syrup mixture and mix thoroughly until everything is lightly glossy.
- Spread the mixture on the tray and press down lightly. Bake for 20–25 minutes until golden brown, turning once after 10 minutes. Keep an eye on it towards the end, as almonds darken quickly.
- Let it cool completely on the tray without stirring: the granola only turns crunchy and forms clusters as it cools. Then break it into rough pieces.
- It keeps for about 3 weeks in an airtight jar. Serve about 50 g per portion with fresh fruit and a plant-based drink such as rice drink.
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