Vegan, Gluten Free Mixed Nut Granola

 

Vegan, Gluten Free Mixed Nut Granola

This is my go-to granola recipe: it's quick, it's delicious, and it's packed full of protein and omega fatty acids.  Starting my day with a bowl of vegan yogurt, topped with this granola, I feel like I can handle just about anything!  

Granola is remarkably versatile, so substitute your favourite nuts, seeds, spices and sweeteners without remorse!  This version uses amaranth seeds, which can be a bit overpowering on their own, so I pop them for a fun texture and to reduce their earthiness, but substituting with quinoa or millet, or simply omitting the amaranth won't significantly affect the granola.

Since taking these pictures I've decided I actually prefer blanched, roasted hazelnuts, so I now dry fry them for a few minutes (until the skins start to blister and flake off), let them cool, and then rub away the rest of the skin.  I know that there is another method, which boils them for a few minutes with plenty of baking soda, and which may well be easier...but I want to roast them anyway, so for me this cuts down on the work.  I'm sure either way would be scrumptious.

Also, feel free to bake the oats at a lower heat (say 325F/160C) for longer (around 45 minutes), if you don't feel like keeping such a close eye on them.  I've done both, and they taste great either way, but I'll post the quick version here as that's what's in the photos.

Vegan, Gluten-Free Mixed Nut Granola

Total Time: about 25 minutes

Serves: 4-6 large bowls of granola 

3 cups steel-cut (gluten-free) oats

Coconut oil to coat (about 3 tablespoons) plus 1 tbsp for the amaranth

3-4 tbsp amaranth seeds

1 cup toasted almonds

1 cup blanched, toasted hazelnuts

1/2 cup raw walnuts

1/2 cup raw pecans

1 tsp cinnamon

1/4 tsp nutmeg

1/4 cup sunflower seeds

1/4 cup pumpkin seeds

1/4 cup chia seeds

2 tablespoons maple syrup

Preheat the oven to 400F/200C (if you have a grill function, don't preheat, and just use the grill on maximum heat).  Rub the coconut oil into the steel-cut oats, until fully coated, and then place these in a large baking dish or tray (I use a glass dish which is about 9x13 inches).  Put the oats under the grill or into the preheated oven and cook for about 15 minutes, stirring every minute or so, until golden brown. 

Meanwhile, pop the amaranth seeds - in a saucepan or frying pan, heat the remaining tablespoon of coconut oil on high heat until it melts, and then add the amaranth seeds.  Stir constantly until the seeds pop (approximately 3 minutes).  If necessary to prevent the seeds from burning, turn the heat down, but be aware that this will prolong the total poping time.

Once the amaranth is finished, gather the remaining ingredients (dry fry the almond and hazelnuts until they become golden brown in patches, if they aren't already roasted).  When the oats are finished, add all the remaining ingredients, excluding the maple syrup, and mix well.  Then, add the maple syrup and stir through - if you want clumping granola, then you can scrunch the granola mixture up in your hands now (provided it is still warm but not hot!) and when it cools down it will stay clumped.  If, like me, you prefer unclumped granola, then just stir occassionally until it has fully cooled.