Today we are sharing a super simple recipe for homemade vegan granola bars.
Love cereal but want to stay away processed food? Meet your new match. We made this raw granola couple of days ago and it was AMAZINGLY delicious! This recipe will certainly make a regular appearance in our kitchen.
So here we go – a homemade vegan granola recipe that is super easy to make, it’s delicious, healthy and filling.
For flavour we added cinnamon and fresh ginger. For the “sauce” that makes it all stick together we used melted cacao butter (could be replaced with coconut oil) together with small amount of maple syrup.
All you need to do is just mix all the ingredients together, place it in a fridge for an hour or two to solidify together, place in a glass jar and store in a fridge.
This makes truly a nutritious and healthy treat for any time of day 😉
Homemade Vegan Granola
- 1 cup shredded coconut
- 1/4 cup flaxseed
- 1/4 cup chia seeds
- 1/4 cup sunflower seeds (preferably soaked for 4-8 hours)
- 1/4 cup pumpkin seeds preferably soaked for 4-8 hours
- 1/4 cup raw cashews (preferably soaked for 4-8 hours)
- 1/4 cup raisins soaked for 15 min
- 1/4 cup goji berries soaked for 15 min
- 6 dried chopped figs
- 1 tsp cinnamon
- Dash of Himalayan salt
- 1/2 cup gluten free large oat flakes technically not raw
- Handful of mulberries
- 1 Tbs Fresh Ginger grated
- 1/3 cup cacao butter could replace for coconut oil
- 1/3 cup pure raw agave syrup can use maple syrup but not raw
- Soak sunflower seeds, pumpkin seeds and cashews in a jar filled with room temp water for 4-8 hours (overnight).
- Place raisins and goji berries in a separate bowl, cover with (½ to 1 cup) water and soak for 15min.
- In a fine mesh metal strainer, drain and rinse the seeds and cashews and discard the soaking water.
- Repeat the same with raisins and goji berries.
- Combine all dry ingredients (coconut,flax seeds, chia seeds, sunflower seeds, pumpkin seeds, cashews, raisins, goji berries, chopped figs, cinnamon, salt + any optional ingredients) in a large bowl.
- Now it's time to make the "sauce". Cacao butter is too hard to use in its solid state, and must be melted before being added to a recipe. No worries, this is an easy process! Simply use a chef's knife to finely chop the cacao butter, and gently melt in a small sauce pan over the lowest heat. The cacao butter will fully melt within just a couple minutes, and you should remove it as soon as the last bits of white disappear. Allow it to cool for 3-5 min before adding the agave syrup.
- Pour the sauce over the dry ingredients and mix well with spatula to incorporate all the ingredients.
- Cover the bowl with a lit or plate and place it in the fridge for 1-2 hours to solidify.
- Transfer granola into a glass jar and store in the fridge for unto 2 weeks.
Happy granola making and enjoy.
With love & gratitude,