As I mentioned in my last post: autumn is undoubtedly here. I’ve even gone out and bought a thicker coat – something I managed to avoid doing for all of the cold months last year. Another clue to the turning seasons: my posts. Last week, a soup, this week, cinnamon-scented, slightly ginger-spiced vegan granola. Yep: my autumn spiced granola is here.
If you live somewhere with milder weather, you might not be in the autumnal mindset yet. That’s okay: just make this and you’ll be well on your way. The heady combination cinnamon, ground mixed and ground ginger evokes all the warm feelings associated with the turn in seasons: I’m always reminded of crisp, red leaves clinging to their branches, the roaring heat of bonfires on the November fifth, and of course the advertising for pumpkin spice lattes at Starbucks. It used to be that I’d get one, unfailingly, every year and that was the first day of ‘my’ autumn. Alas, they’re not vegan so for the last couple of years I just observe the pretty window signs and smell them as they’re put together.
There’s also pumpkin seeds and chopped nuts, for a perfect crunchy addition; dried cranberries for a burst of flavour and colour; and pureed dates for a sweetness against the spices.
Different ways to eat granola
There’re loads of different ways that you can enjoy this autumn spiced granola, once you’ve made it. My favourite is with fresh berries and some dairy-free yoghurt; my OH likes his kept simple, with lashings of non-dairy milk (rice and cashew milk most often). You could sprinkle it over a smoothie bowl, snack on it dry (I’m a fiend for this), or use it as a topping for chia pudding. How do you like yours?
Autumn Spiced Vegan Granola
- 250 g oats
- 60 g cashews roughly chopped
- 60 g pumpkin seeds
- 60 g hemp seeds
- 2 tbsp ground flaxseed
- 1 tbsp ground cinnamon
- 1 tbsp ground mixed spice
- 1 tsp ground ginger
- ⅓ - ½ cup 80ml - 120ml water
- 90 g dried dates
- 60 g tahini
- 60 g dried cranberries
- Preheat the oven to 160°C and line a large baking tray (or two smaller ones) with baking paper.
- In a large bowl bowl, mix together the oats, cashews, pumpkin seeds, hemp seeds, flaxseed, cinnamon, mixed spice and ginger. Set aside.
- In a small blender, add 1/3 cup water, dates and tahini and blend until smooth. If the paste is too thick, add the rest of the water and blend again.
- Pour the wet ingredients into the dry and stir well until completely mixed together.
- Spread the mixture onto the baking tray and place into the oven. Bake for 15-25 minutes, until golden. Check every five minutes after 15 minutes have passed, to make sure it doesn't burn.
Looking for more healthy vegan breakfasts?
- Curried Tofu and Kale Scramble
- Blueberry Pancakes with Tahini Drizzle
- Healthy Strawberry Cheesecake Oatmeal
- Lemon Chia Pudding