Vegan olive oil granola spiced with sumac, with a gluten free and nut free base of rolled oats and seeds. This is a great lightly sweet back pocket recipe.
Course Breakfast, Snack
Cuisine Vegan
Prep Time 5 minutesminutes
Cook Time 40 minutesminutes
Total Time 45 minutesminutes
Servings 3cups
Ingredients
2cups/ 250 grams rolled oats
½cup/ 80 grams sunflower seeds
½cup/ 80 grams pumpkin seeds*
¼cup/ 50 grams chia seeds
2teaspoonssumac**
¼teaspoonsea salt
¼cupolive oil
¼cuphoney or maple syrup***
Instructions
Preheat the oven to 150C / 300F and line a large baking sheet with parchment paper.
In a large bowl, mix the oats, sunflower seeds, pumpkin seeds, chia, sumac, and salt. Add the olive oil and honey, then use your hands to mix until the dry ingredients are fully coated.
Transfer the granola mixture to your prepared baking sheet and wet your hands lightly to spread it into an even layer. Bake for 40-45 minutes, or until golden. The granola won't be crisp when you take it out, so just look for colour. It will crisp up as it cools.
Place the baking sheet onto a drying rack to cool. Once the granola is completely cool, break it apart and store in a sealed container for up to a week on the counter, or a month in the refrigerator.
Notes
• I use the standard European size baking tray with high sides. A regular large baking sheet is good, and if you have smaller ones you might want to bake the granola on two sheets. *Alternatively, use a full cup of sunflower seeds instead of half pumpkin seeds. I imagine sesame seeds would be good too but I haven't tried that. ** You can do half cinnamon half sumac, all cinnamon, or a mix or cinnamon, nutmeg, and cardamom. I like it with all three of those spices individually as well. *** I use creamed honey and use my hands to work it in. I find liquid honey can make things a little sticky. Creamed honey makes a bit of a clumpier granola and maple syrup results in one that's quite fine, but both are excellent.