This homemade vegan granola is so easy to make and taste extremely delicious!! Enjoy it with some milk or yogurt and fresh fruits or simply munch on it as a snack!
We prefer hot breakfast over smoothies or cereal and the likes. We usually prefer things like Poha , sheera , idlis /dosas pancakes, French toast or eggs-sausage combo. However, I like to mix and match things lest things get repetitive and mundane. A recent addition to our breakfast rotation meals is this healthy vegan granola . We enjoy it with milk or jazz it up in the form of popular granola yogurt parfaits with fresh seasonal fruits or granola yogurt bowl. Quick, easy and satisfying!
As you know the web is bombarded with tons of granola recipes. All I needed to know was a ratio of the dry to the wet ingredients. That’s what making homemade granola is all about- just a ratio!
A ratio of 6:1 of dry: wet is what I follow from this article. That gives me the freedom to mix and match whatever I fancy.
You basically don’t need a recipe to make granola. Just remember the ratios and play around with a number of variations.
I like to make a small batch which suffices for about 2 weeks since we have it only once in a while and it gives me more options to experiment with the ingredients and flavors. Honestly, that’s my favorite part 😀
Having granola in your pantry is great for the days you don’t have time to prepare breakfast or are in a hurry to run some errands.
- WE LOVE THIS EASY HOMEMADE VEGAN GRANOLA BECAUSE-
- BASIC GRANOLA RATIO IS 6:1 (WET:DRY)
- LET’S BREAK DOWN THE 6 PARTS OF DRY INGREDIENTS IN THIS VEGAN GRANOLA RECIPE, IT CAN BE BUT NOT LIMITED TO
- STEP BY STEP INSTRUCTIONS TO MAKE VEGAN GRANOLA RECIPE
- HOW TO MAKE VEGAN GRANOLA?
- Vegan Granola Recipe | How To Make Granola
WE LOVE THIS EASY HOMEMADE VEGAN GRANOLA BECAUSE-
- It is totally customizable
- Economical
- Use of quality ingredients
- Healthier and tastier
The quintessential ingredient is rolled oats , make sure they comprise at least half of your dry ingredients.
BASIC GRANOLA RATIO IS 6:1 (WET:DRY)
LET’S BREAK DOWN THE 6 PARTS OF DRY INGREDIENTS IN THIS VEGAN GRANOLA RECIPE, IT CAN BE BUT NOT LIMITED TO
- 3 parts oats
- One part nuts
- 1 part seeds
- One part something else
Oats – Plain, rolled oats work best. Nuts – can be anything. Walnuts, pecans, Brazil nuts, cashew nuts, pistachios, macadamia nuts!! Mix and match or choose any one Seeds – pumpkin seeds, sesame seeds, sprouted quinoa, flax seeds Something else – coconut flakes, puffed grains etc
WET INGREDIENTS
Wet ingredients are what makes the granola stick and clump together. We personally do not prefer a very sweet granola. We stick to a 1:1 ratio of fat to sweetener. If you do prefer a sweeter granola, feel free to increase the sweetener.
Fat can be – melted coconut oil, butter, olive oil, grapeseed oil, sunflower seed oil, canola oil, peanut butter or any other nut butter etc
Sweetener can be – agave nectar, honey, coconut nectar, brown rice syrup, maple syrup. If you don’t have any of these, simply use a sugar solution, by melting sugar and water.
Once you mix your wet and dry ingredients, taste and boost the flavor by seasoning it with spices like cinnamon, nutmeg, cardamom, or with some vanilla extracts of any other extract, almond, orange, perhaps? Don’t forget to add a little salt too.
Dried fruits like raisins, currants, cranberries, dried apricot slices, or dried blueberries, strawberries are best added towards the end, once the granola is out of the oven. Mix it with the hot granola and let everything cool, before transferring to an airtight container.
Based on the above ratios, I made a simple batch of homemade vegan granola flavored with one of my favorite spices, cinnamon. You don’t need to stick to any specific ingredient. Feel free to make it your own 🙂
STEP BY STEP INSTRUCTIONS TO MAKE VEGAN GRANOLA RECIPE
1.Preheat the oven to 300 degrees F. Lightly grease a baking sheet or line with parchment paper.
In a large bowl, combine oats, walnuts, coconut, pumpkin seeds, salt, and cinnamon.
2.Add warmed coconut oil and maple syrup. Mix well.
3.Mix well and do a taste test, add more sweetener, or brown/white sugar if you prefer a sweeter granola.
4.Spread out on the baking sheet, bake for about 40-45 minutes, stirring every 15 minutes.
5.Remove from the oven and add the raisins and cranberries.
6.Let the granola mixture cool. It will crisp up once it has cooled completely. Transfer to an airtight container.
HOW TO MAKE VEGAN GRANOLA?
Vegan Granola Recipe | How To Make Granola
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1.5 cups rolled oats
- 1/2 cup chopped walnuts
- 1/2 cup shredded coconut
- 1/2 cup pumpkin seeds
- 1/4 cup dried cranberries
- 1/4 cup raisins
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup warmed coconut oil
- 1/4 cup maple syrup
Instructions
- Preheat the oven to 300 degrees F. Lightly grease a baking sheet or line with parchment paper. In a large bowl, combine oats, walnuts, coconut, pumpkin seeds, salt, and cinnamon.
- Add warmed coconut oil and maple syrup. Mix well.
- Mix well and do a taste test, add more sweetener, or brown/white sugar if you prefer sweeter granola.
- Spread out on the baking sheet, bake for about 40-45 minutes, stirring every 15 minutes.
- Remove from the oven and add the raisins and cranberries.
- Once it has cooled completely, the granola will crisp up. Transfer to an airtight container.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on,
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Vegan Granola Recipe | How To Make Granola
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1.5 cups rolled oats
- 1/2 cup chopped walnuts
- 1/2 cup shredded coconut
- 1/2 cup pumpkin seeds
- 1/4 cup dried cranberries
- 1/4 cup raisins
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup warmed coconut oil
- 1/4 cup maple syrup
Instructions
- Preheat the oven to 300 degrees F. Lightly grease a baking sheet or line with parchment paper. In a large bowl, combine oats, walnuts, coconut, pumpkin seeds, salt, and cinnamon.
- Add warmed coconut oil and maple syrup. Mix well.
- Mix well and do a taste test, add more sweetener, or brown/white sugar if you prefer sweeter granola.
- Spread out on the baking sheet, bake for about 40-45 minutes, stirring every 15 minutes.
- Remove from the oven and add the raisins and cranberries.
- Once it has cooled completely, the granola will crisp up. Transfer to an airtight container.
This gorgeous and chunky Blood orange marmalade is packed with flavor and texture derived from julienned orange peels! When life gives you blood oranges, make some blood orange marmalade 😀
I didn’t even know something like blood oranges existed until I saw Rachel Ray make a sauce with it a couple of years ago on her show! Besides, I must admit the name isn’t really appealing though I was super intrigued and knew I had to try this exotic variety of orange. So finally, when I spotted them at Whole Foods, I picked some up.
How I wish blood oranges were much more economical. Why oh why? I did pay what seems like a fortune to get around 3 lbs of blood oranges. And so I feel this blood orange marmalade is the best way to savor all that goodness for a long time, provided you do not finish it all up too soon 😀
- Have you ever wondered what gives blood orange that ruby red hue?
- YOU MAY ALSO LIKE TO TRY
- STEP BY STEP INSTRUCTIONS TO MAKE SMALL BATCH BLOOD ORANGE MARMALADE
- HOW TO MAKE BLOOD ORANGE MARMALADE?
- Blood Orange Marmalade Recipe
Have you ever wondered what gives blood orange that ruby red hue?
The color comes from the pigment called anthocyanin , which imparts a vivid crimson red color to this specific orange.
It is the same pigment that is found in raspberries, currants, cherries, and cabbage amongst a few. Blood oranges have a unique, sweet-tart, citrus-y flavor with raspberry undertones.
This is a small batch blood orange marmalade since I’m not really into this whole canning thing. I don’t have a canning kit nor do I have the space to store all those jars. But a small batch jam/preserve is always welcome. Plus it’s quicker from start to finish!
To make blood orange marmalade, you start by peeling off the skin of the blood oranges. Reserve the peel of one orange. Using a sharp knife peel the thin white membrane, also known as the pith, which is bitter and can be overpowering in the marmalade. Dice up the peel into thin strips. Follow this by dicing up the orange segments. Transfer it to a pot, add sugar, lemon juice, stir, stir and stir. Also, cook the peels separately, then add the softened peel to the marmalade while it’s nearing completion. That’s all about this incredibly easy and tasty marmalade.
The process of making marmalade may seem like quite a chore, but believe me, it is absolutely worth it! So while blood oranges are in season, do try and make this marmalade. Enjoy it with some toast or use it in your bakes, or as a topping or in any of your savory dishes.
This marmalade has the perfect balance of favors, it is sweet, with just a hint of bitterness and a bite of the julienned orange peels for that characteristic texture of marmalade. Plus, guys!! look at how pretty that looks, all natural, thanks to the pigment anthocyanin 🙂
- Mango Jam Without Pectin
STEP BY STEP INSTRUCTIONS TO MAKE SMALL BATCH BLOOD ORANGE MARMALADE
1.Wash the oranges well. Pat dry with a clean kitchen napkin. Cut off the top and bottom of the oranges.
2.Reserve the peel from an orange, using a vegetable peeler or a sharp knife. Use a sharp knife to remove the white pith from the peel. Remove the peel from the remaining 3 oranges, discard the peel. Also, remove as much of the white membrane and seeds, if any.
3.Cut oranges into small cubes. The diced orange segments weighed approx 1 lb. Cut the peel into thin slices and set aside.
4.In a heavy-bottomed pot, place orange pieces, lemon juice, and sugar. Also, keep 2-3 small plates in the freezer to have them ready for the ‘ doneness’ test.
5.Bring to boil over medium-high heat, stirring occasionally. Then reduce the heat to medium and simmer for another 15 minutes or until the mixture begins to thicken and turn gelatinous. The temperature should reach 225°F on a candy thermometer.
6.As the mixture is simmering, simultaneously, place orange slices in a saucepan, add 1.5 cups water, bring to a boil, cook for 4 mins.
7.Drain the water and add the softened orange peel to the orange mixture during the last few minutes of simmering.
- ‘Doneness’ test- Spoon a little marmalade onto a cold plate, wait for a minute. If it forms a skin that wrinkles on nudging with your fingertip, it will set. If it’s still runny, cook for few more minutes and test on a clean chilled plate. Remember to remove the pot from the heat during this time, or you will end up overcooking the jam.
9.Ladle hot marmalade into a warm, sterilized jar leaving about 1/2 inch of headspace. Cover the jar with a sterilized lid. It will keep good in the refrigerator for about two months.
Quite an impromptu shot there!! Little Kate could hardly resist the bread slathered with marmalade too. Of course, she’s still small to have any, but it was pretty funny!
HOW TO MAKE BLOOD ORANGE MARMALADE?
Blood Orange Marmalade Recipe
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 2 lb blood oranges, about 4 blood oranges
- 1 tbsp fresh lemon juice
- 2 cups sugar
Instructions
- Wash the oranges well. Pat dry with a clean kitchen napkin. Cut off the top and bottom of the oranges.
- Reserve the peel from an orange, using a vegetable peeler or a sharp knife. Use a sharp knife to remove the white pith from the peel. Remove the peel from the remaining 3 oranges, discard the peel. Also, remove as much of the white membrane and seeds, if any.
- Cut oranges into small cubes. The diced orange segments weighed approx 1 lb. Cut the peel into thin slices and set aside.
- In a heavy-bottomed pot, place orange pieces, lemon juice, and sugar. Also, keep 2-3 small plates in the freezer to have them ready for the doneness test.
- Bring to boil over medium-high heat, stirring occasionally. Then reduce the heat to medium and simmer for another 15 minutes or until the mixture begins to thicken and turn gelatinous. The temperature should reach 225°F on a candy thermometer.
- As the mixture is simmering, simultaneously, place orange slices in a saucepan, add 1.5 cups water, bring to a boil, cook for 4 mins.
- Drain the water and add the softened orange peel to the orange mixture during the last few minutes of simmering.
- To test for doneness- Spoon a little marmalade onto a cold plate, wait for a minute. If it forms a skin that wrinkles on nudging with your fingertip, it will set. If it’s still runny, cook for few more minutes and test on a clean chilled plate. Remember to remove the pot from the heat during this time, or you will end up overcooking the jam.
- Ladle hot marmalade into a warm, sterilized jar leaving about 1/2 inch of headspace. Cover the jar with a sterilized lid. It will keep good in the refrigerator for about two months.
Notes
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
