I started making granola around two years ago and my first recipes always included a lot of oil and sugar. I didn’t even know that making granola without oil and lots of sugar was possible. All the store-bought versions I found were either extortionately priced, loaded with sugar and oil or not vegan-friendly because of the honey.
Over time, I started experimenting by cutting down on the amounts of oil and sugar. One day earlier this year, I tried using apple puree as a binder – it worked like magic. I use shop-bought apple puree that is unsweetened but you can also make it at home (there are various recipes on the internet).
This granola is seriously moreish and has such a great range of textures. As long as you let it cool properly, it gets crisp and chewy in places. It also forms the little chunks that are so essential to good granola (in my humble opinion!). 
I make this recipe for my sister regularly and she loves to eat it with some soya yoghurt and fresh berries. I also love alternating the ingredients, especially the type of nuts or dried fruit. It’s a great way to use up nuts, seeds and dried fruit in the pantry before they become rancid.
You can keep this granola for up to five days in an airtight container. If you buy the nuts and fruit in bulk, it costs a fraction of what it is to buy in a health food store or supermarket. If you do make it, let me know how it goes in the comments below.
Ingredients
Method
- Preheat the oven to 160 degrees and line a rimmed baking sheet with parchment paper or use a silicone baking mat.
- In a large mixing bowl, add 4 cups of rolled or jumbo oats.
- Add 1 cup of mixed raw nuts of your choice.
- Add ½ cup of raw seeds of your choice.
- Add 1 tsp of ground cinnamon or any other spices such as ginger or nutmeg.
- Add 1/3 tsp of salt.
- Add 1 tsp of vanilla extract.
- Add 1/2 cup of dried cranberries or any dried fruit such as chopped dates.
- Add 2 tbsp of date syrup (or maple syrup if not wfpb).
- Add 1 cup of apple puree.
- Stir the mixture thoroughly so it is evenly coated.
- Spread the mixture evenly on a lined baking tray or silicone mat and put it in the oven.
- Bake for around 25-30 minutes checking on it halfway and tossing well. It should be golden brown.
- Remove from the oven and you can add in the extra dried fruit or chia/ hemp seeds if desired.
- Ensure the granola is fully cooled so it crisps up properly. ore in airtight container, preferably glass. Keeps well for up to two weeks. Enjoy with plant milk or yoghurt.
