I’m often asked what I eat for breakfast. It can be hard for some people to imagine the first meal of the day without dairy and eggs.
Breakfast is my favorite meal of the day and I never tire of all the amazing vegan options to choose from. Smoothies, tofu scrambles, pancakes, waffles, avocado toast, spicy tempeh and potato hash, lemon blueberry loaf and banana muffins come to mind.
But my very favorite is oatmeal and if I want to jazz it up, I add some homemade granola, berries and coconut or almond yogurt.
This vegan, plant-based granola is easy to make and very healthy. It is iron rich due to the seeds, dried fruit and blackstrap molasses. The granola also contains rolled oats that are beneficial for lowering cholesterol and improving hearth health. We always have a batch of it on hand and it keeps for a week or so in an air tight container like this.
My husband is a triathlete and Iron Man who competes at the world championship level. He loves this granola for breakfast or a pre or post training snack. For breakfast, he will mix it with some non-dairy milk, fresh or frozen (and defrosted) fruit, flax seed meal, rolled oats, cinnamon and maple syrup for a touch more sweetness. It’s so much a part of his morning routine, he could prepare this breakfast bowl in his sleep.
Once you know the “formula” for making granola, you can customize a recipe of your own. Basically, you want to mix 6 parts “dry” ingredients with 1 part “wet” ingredients. Some examples of dry ingredients are: oats, nuts, seeds, dried fruit, coconut flakes, almond meal and spices. Some wet ingredients are: maple syrup, agave, molasses (this can be bitter so you might like to go easy), tahini and apple sauce. In this video I demonstrate the preparation of the granola, and elaborate on the formula.
And here is the recipe.
Iron Rich Granola
- 2 1/2 cups rolled oats
- 1 1/2 cups almond meal *
- 1 cup unsweetened coconut flakes
- 1/2 cup pumpkin or sesame or sunflower seeds
- 1/2 cup dried cherries or raisins or cranberries
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 3/4 cup maple syrup + 1-2 more tbs if needed
- 1/4 cup blackstrap molasses
- 1 tsp vanilla
- Preheat oven to 300 F
- Line a baking sheet with parchment paper
- Mix the dry ingredients (the first seven listed) in a bowl
- Add the wet ingredients (the last three) and stir until well combined. Add more maple syrup, one tablespoon at a time, if needed.
- Spread the granola onto the prepared baking sheet
- Bake for 25 minutes.
- Remove the baking sheet from the oven and move the granola on the outside of the sheet to the center and vise versa.
- Bake for about 10-45 more minutes until mostly dry and crunchy. It will become drier and crunchier as it cools down outside the oven. *
- I use almond meal that is left-over from making almond milk. So, it is quite wet to begin with. If you are using a dry almond meal, the cooking times will be on the shorter side. If using one that is remaining from almond milk production and therefore wet, they will be on the longer side.